important information that may save you headaches or prevent you from being misled.
Beyond the Book
In addition to the abundance of information and guidance related to zero waste cooking that I provide in this book, you get access to even more help and information online at Dummies.com. Check out this book’s online Cheat Sheet. Just go to www.dummies.com and search for “Zero Waste Cooking For Dummies Cheat Sheet.”
Where to Go from Here
The joy of For Dummies books is that you can start anywhere. If you’re already on a zero waste journey and just need an idea for dinner tonight, then go straight to the recipes in Part 3. From starters to soups to sides to sweet and savory snacks and more, Chapters 8 to 17 have you covered. For quick zero food waste tips, just head straight to Part 4.
If you’re just beginning to research the issue of food waste, then start at the beginning in Part 1. Your kitchen is just one part of the food waste issue, so Chapters 1 and 2 look at the bigger picture of the food supply chain. If you’re the type of person who likes to sit and think things through before you take action, then head to Chapter 3 where I get into the details that help you assess your current food waste so you can take a good look at your habits.
For more about organizing your kitchen for zero waste, check out Chapters 4 and 5.
As a registered dietitian, I had to include some information in the book about nutrition. I created all the recipes with both health and the optimal use of ingredients to reduce food waste in mind. If you want to find out more about staying healthy on a budget, head to Chapter 6.
And if meal planning is your jam, Chapters 7 offers four weeks of meals that help you waste less by making the most of your shopping list.
I hope this book changes your perception of food and the environment and your role in it. I hope it’s a reference that you can count on to help you make the most of what you have by creating healthy meals that minimize food waste.
Part 1
Adopting a Food Waste Strategy
IN THIS PART …
Find out how adopting a zero waste cooking method benefits you and the environment.
Learn the basics of kitchen organization so you can begin zero waste cooking.
Understand what sustainability really means.
Discover zero waste action steps that fit your lifestyle.
Chapter 1
Doing Your Best to Waste Less
IN THIS CHAPTER
An estimated 30 to 40 percent of the food supply in the United States is wasted due to loss (never delivered or prepared) and waste (thrown away). That’s more than 130 billion pounds of food per year! Hard to imagine, right? Maybe not when you consider how every day, shoppers are enticed to buy food in bulk but often end up throwing away the excess. Or how, all too often, diners bag up restaurant leftovers only to let them languish in the fridge (or, worse yet, in their car’s back seat), and then throw them out, packaging and all. What do these examples have in common? Good intentions, yes. But also, unnecessary waste.
Many of us may not even realize how often we waste food, nor the impact that waste can have on our communities. When you make a concerted effort to avoid waste, you won’t be throwing away money or nutrition. Reducing your food waste has the potential to have a positive impact on your health, your budget, and the environment. This realization makes it even more convincing to work on wasting less, and that effort begins at home.
What Is Zero Waste Cooking?
Zero waste cooking is a strategy to reduce food waste. It’s about using all the food that you purchase, grow, or have access to, and leaving behind as little food and packaging as possible. It’s something to feel good about as you save money and reduce your impact on the planet.
Zero waste cooking is about adopting a philosophy to waste less food in your household no matter what your dietary choices are (of course I still want you to make mostly healthy ones!). It’s about learning how to grocery shop more mindfully and efficiently to maximize your food and your food budget. It’s also about having a plan for the food you buy and storing food properly.
Using food and ingredients wisely
In the United States and many parts of the world, we’re blessed with an abundant food supply. We travel to grocery stores, expecting all the food and ingredients that we desire to be there. (Skip to Chapter 2 to learn more about the food supply chain and where your food comes from.) We expect our apples and tomatoes to be blemish-free and our food to be fresh and appealing. We purchase what we need (and sometimes more than we need) and bring it home to store on our shelves or refrigerator or freezer. You could say, we’re a little spoiled.
To create a zero waste kitchen, you simply begin by being more thoughtful about your purchases. You then start to rethink your leftovers and plan out how you’re going to prepare every ingredient that goes into your shopping cart. You also may have some second thoughts about perfect produce, realizing that a small blemish here or there doesn’t
