The changes recommended are:
- As long as you end up reducing your food waste in some way, you can choose anything you like. Here are some ideas:
- Identify a particular food that gets thrown away every week and plan a great recipe to use it up
- View your leftovers as ingredients
- Say no to prepacked food and buy only the amount you need
- Get your scales out for measuring rice and pasta rather than guessing and ending up with waste
- Start a compost heap, wormery or bokashi bin.
My day has been dominated by getting things ready for tomorrow’s school year start, but so far my zero waste-ness has included:
- Having my 7th grader glue new labels on last year’s folders instead of buying new ones.
- Sauteed and then ate some arugula that got frozen while we were on vacation. (I think it was due to the refrigerator door not being opened for four days.) Keep in mind that the arugula came to my home via being left behind by one of my mother’s guest cottage tenants. So really . . . I should get double kudos for this act.
- Pulled apart the different layers of a spent cat food bag to separate the paper from the plastic in order to recycle it.
- Baked a double batch of chocolate chip bran muffins. I will freeze these to have for school lunches. (Zero packaging.)
- Made a batch of egg salad for sandwiches. I included some refrigerator pickles, which are just cucumber spears that I threw into a jar of pickles to avoid them going bad.
I will be addressing issues related to Zero Waste throughout the week.
Oh, happy day!
“Use it up, wear it out, make it do or do without”