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- Herausgeber: John Wiley & Sons
- Kategorie: Lebensstil
- Sprache: Englisch
- Veröffentlichungsjahr: 2021
Your recipe for saving the planet (and some money too!) If you're like many of us, you waste your fair share of food. And you may think that food waste is an inevitable part of modern life. But in Zero Waste Cooking For Dummies, you'll learn a little about sustainability in agriculture and where your food comes from, and how to organize your kitchen for less waste. With food waste in mind, you'll also learn how to meal plan and shop within your budget.And ultimately, you'll learn how to use every last bit of what's in your fridge, freezer, and cupboard to make delicious meals, save money, and do your part for the environment. In this book, celebrated dietitian and internationally recognized author Rosanne Rust walks you through every step of transforming how you plan your meals, shop for groceries, store your food, cook your food, and deal with leftovers. Whether you're more experiences or the type of cook who can burn water, you'll find tips and strategies that help you buy, use, and waste less food. Zero Waste Cooking For Dummies offers: * Dozens of recipes for delicious entrees, appetizers, breakfasts, soups, salads, and more * Meal planning ideas that make grocery shopping a breeze, save you real money, and help you make the most of what you have in your kitchen * Tips and tricks for how to use leftovers, how to craft new dishes with leftover ingredients so you don't need to throw anything away, and more This book is a must-read for any homemaker, home cook or anyone looking for ways to save a little money, reduce their carbon footprint, and make some awesome, nutritious meals.
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Zero Waste Cooking For Dummies®
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Published simultaneously in Canada
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Library of Congress Control Number: 2021951059
ISBN 978-1-119-85044-1 (pbk); ISBN 978-1-119-85045-8 (ebk); ISBN 978-1-119-85046-5 (ebk)
Zero Waste Cooking For Dummies®
To view this book's Cheat Sheet, simply go to www.dummies.com and search for “Zero Waste Cooking For Dummies Cheat Sheet” in the Search box.
Table of Contents
Cover
Title Page
Copyright
Introduction
About This Book
Foolish Assumptions
Icons Used in This Book
Beyond the Book
Where to Go from Here
Part 1: Adopting a Food Waste Strategy
Chapter 1: Doing Your Best to Waste Less
What Is Zero Waste Cooking?
Adopting a Zero Waste Mindset
Benefiting from a Zero Waste Approach
Getting Started: How to Waste Less Food Today
Chapter 2: A Side of Sustainability: Putting Food and the Environment into Context
Boiling It Down: Defining Sustainability
Sustainability in Agriculture: Economic, Environmental, and Social Concerns
Considering Conservation along the Food Supply Chain
Concerning the Environmental Impact of Food Waste
From Farm to Fork: Understanding Where Your Food Comes From
Bringing It Home: Deciphering Package Icons and Labels
Chapter 3: Getting Your Head in the Zero Waste Game
Doing Your Homework: Analyzing Your Food Waste Habits
Keeping the Environment and Your Wallet in Mind
Repeat after Me: Practice, not Perfection
Part 2: Waste Not, Want Not in Your Kitchen
Chapter 4: Setting Up Your Kitchen for Zero Waste Success
Taking Inventory of the Food in Your Kitchen
Cracking the Code: Deciphering What Product Dates Really Mean
Giving Back to the Earth: Creating a Composting Strategy
Chapter 5: Storage Strategies to Help Reduce Your Personal Food Waste
Making Smart Decisions for Your Pantry Storage
Using Your Fridge and Freezer Efficiently
Buy Less, Store It Right, and Use It All
Chapter 6: Managing Your Zero Waste Grocery Budget and Staying Healthy
Meal Planning Made Easy
Aligning Zero Waste with Budget-Conscious Buying
Versatile Foods to Keep You Healthy
Chapter 7: Sample Meal Plans: Zero Waste Ideas in Action
Touching on Zero Waste Meal Plan Basics
Sample Meal Plans: Ready-Made with Flexibility
Part 3: Zero Waste Recipes
Chapter 8: Guest-Pleasing Starters
Sharing Small Plates to Make a Meal
Chapter 9: Anytime Egg Dishes for All
How to Tell Your Quiche from Your Frittata
Easing into Egg Recipes with an Omelet
Chapter 10: Leveraging Leftovers for Nutritious Soups and Salads
Putting Stock in the Benefits of Homemade Stock
Chapter 11: Wasting No Time or Money on Dressings, Sauces, and Toppings
Flavorize and Tenderize
Chapter 12: Simple Sides for Busy Times
Getting Creative Sides to the Table
Chapter 13: Barnyard, Seaside, and Vegetarian Main Dishes
Prepping and Carving a Whole Chicken
Making Bread Crumbs
Chapter 14: Oh, the Pasta-bilities!
Pasta Basics
Chapter 15: Creating Delicious Handhelds with What You Have on Hand
Keeping It Fresh: Working with More than Just Sliced Bread
Enjoying Handhelds for Breakfast
Chapter 16: Anytime Sweets and Savory Snacks
Zero Waste Add-ins and Swaps
Chapter 17: Crafting Mocktails, Smoothies, and Cocktails
Setting up Your Bar and the Pour
Part 4: The Part of Tens
Chapter 18: Ten Uses for Leftover Eggs, Ripening Produce, and Scraps
Feed Crushed Egg Shells to Your Plants
Freeze Egg Whites
Add Any Extra Egg Yolks
Seal and Gloss with an Egg Wash
Mix in Finely Chopped Veggie Scraps
Roast or Sauté to Stretch Wilting Veggies
Use Veggie Scraps to Create New Soups
Dry Leftover Herbs, Veggies, or Fruit
Turn Droopy Fruits and Veggies into Slaw or Chutney
Dye Eggs with Leftover Onion Skins
Chapter 19: Ten Ways to Use Stale Bread
Fresh Bread Crumbs
French Toast
Crostini for Appetizers
Pappa al Pomodoro
Bread Pudding
Croutons for French Onion Soup
Stuffing or Southern Dressing
Roasted Tomatoes with Bread and Cheese
Panzanella
When All Else Fails
Chapter 20: Ten Ways to Use Up Dairy Before It Spoils
Replacing Buttermilk
Making Oatmeal
Thickening Stews and Sauces
Baking
Breading Foods
Making a Soft Cheese
Tenderizing Raw Chicken and Other Meats
Yogurt Helps Ensure Crispy, Moist Chicken or Fish
Beyond Cooking: Milk Baths and Facials
Feed Me, Seymour: Fertilizing Plant
Chapter 21: Ten Ways to Reduce Waste from Restaurant Meals
Order Wisely
Box Up Leftovers Big and Small
Actually Eat What Food You Bring Home
Combine Leftovers to Create a New Meal
Turn Extra Takeout into a One-Bowl Wonder
Fill Omelets with Leftover Meats or Veggies
Add Pasta to Leftover Restaurant Sauces
Stuff a Baked Potato with Doggie Bag Goodies
Make Takeout Leftovers into Tasty Nacho Toppings
Level Up Grilled Cheese Sandwiches with Yummy Bits of Leftovers
Appendix: Metric Conversion Guide
Index
About the Author
Supplemental Images
Connect with Dummies
End User License Agreement
List of Tables
Chapter 7
TABLE 7-1 Week 1 Meal Plan
TABLE 7-2 Week 2 Meal Plan
TABLE 7-3 Week 3 Meal Plan
TABLE 7-4 Week 4 Meal Plan
List of Illustrations
Chapter 2
FIGURE 2-1: Sources of U.S. GHG emissions by economic sector in 2019.
FIGURE 2-2: Overview of GHG emissions in 2019.
FIGURE 2-3: USDA Organic seal used to certify food produced organically.
Chapter 5
FIGURE 5-1: Reusable storage options.
Chapter 8
FIGURE 8-1: How to fold stuffed bread.
Chapter 13
FIGURE 13-1: Trussing a chicken for roasting.
FIGURE 13-2: Carving a whole chicken.
FIGURE 13-3: How to fold foil packets.
FIGURE 13-4: How to slice flank steak.
FIGURE 13-5: Removing seedy pulp from zucchini.
Chapter 14
FIGURE 14-1: A guide to popular pasta shapes.
Guide
Cover
Title Page
Copyright
Table of Contents
Begin Reading
Appendix: Metric Conversion Guide
Index
About the Author
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Introduction
Up to 40 percent of the food produced doesn’t get eaten. This is a waste of not only food but also all the resources it took to produce, process, and deliver that food.
Food and food systems have deep cultural roots, playing a major role in our lifestyles, celebrations, and livelihoods. My experiences interviewing and counseling people about what and how they eat offers me important insights into their “whys,” too. In some cases, food is a comfort, part of an identity, or simply a basic need. In other cases, diet is a form of medical therapy — in that dietary change can improve a medical condition or help manage a disease. In addition, changes in food choices are now made with the environment in mind. But for any of that to work, the individual must accept, and sustain, the change.
My philosophy about food and eating habits is one of reason. For dietary changes to have any impact — whether on your body, your budget, or the environment — those changes must be reasonable and doable. Extreme measures are rarely sustainable. Zero waste cooking can save you money and may even improve your nutrient intake. It also has a positive impact on the environment, reducing the overall methane emissions that result from the food waste that goes from your kitchen to landfills. This book aims to help you reduce your food waste, no matter what you eat.
About This Book
This book aims to help and encourage you to waste less food.
Many zero waste cooking books adopt the notion that to have a positive impact on the environment, you must focus almost entirely on eating more plants and removing animal products from the diet. This book doesn’t. The notion that everyone can (or wants to) adopt a vegetarian diet is simply unrealistic. Instead, this book encourages you to give more thought to what you eat, and what you throw away, while you begin to adopt a budget-friendly diet that balances your use of a variety of foods with less waste and less harm to the environment.
The goal of this book isn’t to shame you into overhauling your diet, tell you what to eat, or make you feel guilty about your food choices. Rather, my goal in writing this book is to share some facts about how food waste impacts the environment and why reducing food waste is important, help you understand where your food comes from, provide information on food safety and nutrition, and ultimately help you get started with zero waste cooking.
Reducing food waste is a big challenge for the whole world, so this book is here to help you keep things in perspective. Practice and progress, not perfection, is the expectation.
When I wrote the recipes in this book, I used easy-to-find ingredients and also tried to provide recipes in which you can easily swap in similar ingredients you have on hand that you need to use up (or that you prefer). In most cases, a similar ingredient will result in just as tasty and successful of a dish — especially if it leads to you wasting less food. As you read the recipes, keep these conventions in mind:
Oven temperatures are listed in degrees Fahrenheit.
A “pinch” of salt is assumed to be ⅛ teaspoon. “Salt to taste” suggests your judgement in how much you salt the food.
All eggs are large.
Flour used is all-purpose flour, but feel free to use gluten free, whole wheat, or any other replacement flour.
When fresh meat or vegetables are listed in a recipe, cooked can often be substituted.
Canned or frozen vegetables and fruits can replace fresh.
All milk is 1% fat, but whole, 2%, or nonfat milk can be used instead. Of course, if you don’t tolerate cow’s milk, feel free to use a milk alternative such as soy milk.
I created the recipes using plain nonfat Greek yogurt, light sour cream, and light cream cheese, but regular plain yogurt, regular fat sour cream, and regular cream cheese can be used as substitutes.
I recommend using freshly ground peppercorns from a peppermill, but regular ground pepper is also fine to use.
Dried herbs can be used in place of fresh.
The small tomato icon indicates the recipe is vegetarian or contains no meat, but it may contain eggs or dairy.
To make the content more accessible, this book is divided into four parts. You don’t have to read from beginning to end but can turn to any part — or any chapter — at any time and reference back and forth as often as you need. I put a lot of heart and research into writing this book so, of course, I think every word is important, but some pieces of information aren’t essential, but are there to help you understand the overall food waste topic. These details appear in sidebars (shaded gray boxes), and you can feel free to skip them without missing any key zero waste cooking information.
Within this book, you may note that some web addresses break across two lines of text. If you’re reading this book in print and want to visit one of these web pages, simply key in the web address exactly as it’s noted in the text, as though the line break doesn’t exist. If you’re reading this as an e-book, you’ve got it easy — just click the web address to be taken directly to the web page.
Foolish Assumptions
In writing this book, I made some assumptions about you:
You have an interest in cooking, saving money, staying healthy, and wasting less.
You want to be a good steward to the environment, and you feel overwhelmed with all the “stuff” in your life.
You have access to a kitchen, with a refrigerator-freezer, stove top, oven, and possibly a microwave, and have basic cooking tools.
You have basic cooking skills, you’re busy, and you aren’t interested in getting too fancy in the kitchen.
You want to reduce your food waste, do more with the ingredients you have on hand, and get more creative with recipes.
If this sounds like you, then you’re in the right place!
Icons Used in This Book
Throughout this book, icons in the margins highlight certain types of valuable information that call out for your attention. Here are the icons you’ll encounter and a brief description of each.
The Tip icon marks shortcuts that can save you time or money or make zero waste cooking easier.
Remember icons mark the information that’s especially important to know. If you’re short on time, siphon off the most important information in each chapter by skimming through to look at these icons.
When I get into the weeds of the subject matter, you’ll see the Technical Stuff icon. This icon marks information that is a bit more technical, so if you aren’t into it, you can skip over these sections without missing out on the major focus of the chapter.
Look out! The Warning icon tells you about information that could relate to your safety. It marks 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
Rethinking your shopping habits for zero waste
Discovering the benefits of zero waste cooking
Understanding the framework of food and environment
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 not about perfection or self-righteousness. Neither is it about becoming vegetarian or eating less meat. Be wary of statements about avoiding meat and dairy when in the context of zero waste cooking. The goal of zero waste cooking is to reduce all food waste.
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 impact the safety or nutrition of the food.
Shopping for what you need and storing it properly
Zero waste cooking focuses on shopping for what you need, not what randomly “looks good.” Grocery stores strategically set up their shelves and displays to entice you to buy more. They place seasonal items at your eye level, and companies pay a premium for the best shelf placement. But shopping only for what you need will ultimately help reduce your food waste. You’ll find lots of tips and strategies for sticking to your food budget and grocery list in Chapter 6.
A good shopping list makes trips to the grocery store more efficient. Your list should include everything you need to create meals for the next week or two. You might break your list into a big order or a few smaller orders, so think of your list as a running inventory as well. These are planned purchases that fit your budget and meal planning. Chapter 4 helps you analyze what you have, what you don’t use or need, and what may be ending up in your garbage can too often. Here are a few reminders to get you started:
Use a list.
Consider a digital app or keeping a running list on your smartphone.
Delay a purchase.
When you see that tantalizing endcap, tell yourself to make a note and think about it for your next trip. This will eliminate an impulse buy but not deny the possibility of putting the item into your cart next time.
Don’t overspend.
Have a budget in mind before you go and keep a rough total as you shop.
Choose quality over quantity.
In most cases, it’s worth paying more for a high-quality food product (say, cheese) than getting a larger portion of it (more than you may need or be able to use).
Store food properly.
Once you bring the food home, storing it properly helps preserve its quality and safety longer, thereby helping you reduce food waste.
Chapters 4
,
5
, and
6
offer you lots of ideas and tips for making food and ingredients last longer. You may be surprised to find out what those best-by dates really mean, or why you shouldn’t store avocadoes near bananas.
Making the most of scraps and leftovers
There are two kinds of people: those who love leftovers (usually the cooks of the house!), and those who say, meh. I hope this book inspires you to look beyond reheating a plate of turkey and mashed potatoes or a bowl of chili and instead create completely new dishes with those previously cooked ingredients.
As a wise cook once said, “Cook once; eat thrice.” Making use of leftovers, as well as doing some batch cooking, will save you both time and money. It’ll also take some of the day in, day out stress out of preparing dinner every night.
You don’t have to eat trendy foods to eat a well-balanced zero waste diet. Avocadoes may be all the rage, but they’re not the be-all and end-all for nutrition (and they spoil rapidly). No one food holds that health halo. It’s the totality of your diet through the week that impacts your nutrition status and your environmental footprint. Healthy food doesn’t have to be fancy or expensive.
The meal planning ideas in Chapters 6 and 7 use the concept of creating a grocery list with common ingredients that you can use in various ways through the week to make different meals.
Some foods simply taste better the next day or two. Dishes like chilis, soups, casserole dishes, or lasagna, for instance, get even better after they sit for a while, allowing all the flavors to come together. You won’t regret making extra servings when you cook those dishes.
Adopting a Zero Waste Mindset
You probably picked up this book because you want to waste less in your kitchen and you care about the environment. The goal of the book is to help you get started and maintain a mostly zero waste lifestyle (mostly because, hey, nobody is perfect). While Chapter 3 gets into the nitty-gritty of creating a zero waste mindset, an overarching theme throughout the book is “progress, not perfection.” As you wrap your mind around the idea of wasting less food, the book addresses several things:
How the idea of sustainability fits into a zero waste mindset (see more in
Chapter 2
)
The three pillars of sustainability in agriculture and how they allow for the efficient use of natural resources to feed hundreds of millions of people
How various sectors of the food supply chain conserve resources and work to reduce food waste
How to analyze your personal food waste habits and create a plan to waste less
How to choose foods with both your budget and health needs in mind
How to organize a zero waste kitchen
How to plan meals, waste less, and cook delicious meals
You may wonder why I cover things like sustainability, the food supply chain, and the U.S. agriculture system that brings you your food. Well, it’s important to know how the environmental piece of reducing food waste fits into the larger picture of where food comes from. There’s a lot of conflicting information about the “best diet,” the many sources of greenhouse gas emissions, and how various sectors impact the environment. Hopefully, this information will give you more to think about.
Many things impact climate change. This book assumes that the more than 333 million people in the United States have a variety of food budgets and circumstances. This book was written with the broad spectrum of food budgets and food availability, both rural and urban, in mind. The recipes and meal planning strategies I include were designed for everyone — not just those with a specialty grocer down the block — so they can enjoy eating for good health and learn how to waste less.
Benefiting from a Zero Waste Approach
Zero waste cooking can save you money, improve your diet quality, and help the environment. You could say it’s a win-win-win! You may be reading this book because you want to do your part to support a healthy planet, or maybe you want to waste less and save money, but you may not be aware that a zero waste approach may also indirectly improve your health. How? Well, there’s money savings in taking a little bit of time to work on your grocery shopping strategy and use of leftovers. And when you become more mindful of food storage, meal planning, and using up fresh fruits and vegetables, you actually end up increasing your consumption of those nutrient-rich foods. Read on, dear reader.
The Environmental Protection Agency (EPA) estimated that, in 2018, 63 million tons of food were wasted, with 40 percent of that coming from households like yours and mine. Check out apps such as Too Good To Go that help connect people in need with surplus food supplies that they can purchase at deeply discounted rates.
Wasting food isn’t just an environmental issue; it’s a social issue, too. It’s estimated that about 10 percent of U.S. households are food insecure at some time during the year. And hunger and undernourishment throughout the world continue to be a major concern.
Feeding America is an organization that works to reduce food waste and hunger by matching excess food from national food and grocery manufacturers, retailers, government agencies, shippers, packers and growers, and other organizations, with the food banks that need it most. Many agricultural organizations donate milk, meat, and eggs to local food banks and community organizations as well. To get involved, check with your local food bank or go to www.feedingamerica.org/take-action.
Saving green while going green
Sure, you want to save the earth, but don’t forget that creating a zero waste kitchen is also going to save you money. All that food waste adds up to more than $160 billion each year (retail and consumer waste). Some estimate that this equates to about $1,500 a year per household. Whew! That’s lot of missed meal creations.
Just think about all the fun experiences you could buy with the money you’re going to save on your zero waste journey. Or maybe you can donate some of that money to a worthy charity of your choice.
One way to start working on this right away is to designate a “food scrap bowl” to keep in your refrigerator. This bowl or container can hold things that you normally might throw away (old bananas, carrot tops, bruised fruit, dried-out tomatoes). After a few days, check out what you have and head to Part 3, where you’ll find recipes that are especially versatile for cooking with bits and scraps.
Consider using a community-supported agriculture (CSA) system to purchase seasonal produce from local farmers. The way this works is locally grown produce is shipped to your door weekly, which can save you money on your food bill and saves gas and transportation. You could even split it with a friend or neighbor.
Another great way to save money is by buying “ugly” or imperfect produce. Your local grocer may have a reduced-price shelf. There are several companies that funnel less-than-perfect produce from processors to sell directly to consumers at discounts, too. Keep in mind that farmers and food manufacturers are also always working toward reducing food waste. For instance, a bruised apple doesn’t get bagged, but it goes into the apple juice or applesauce line at the packaging plant. Find more ideas in Chapter 6.
Enjoying better nutrition and health
Using a CSA may also inspire you to enjoy a wider variety of food, but so can simply adopting a zero waste kitchen strategy. Fruits and vegetables are often the items that get forgotten in the refrigerator. Sure, you had big intentions for them when you put them into your grocery cart, but then, oops, a few too many days go by.
When you adopt a better shopping strategy, you’ll soon find you’re getting more creative and seeking out more recipes to use up the food and produce items you have. In the end, that’s a win for nutrition — and the planet!
My nutrition philosophy is to educate about food and nutrition, guide people in how their food choices may impact their personal health and lifestyle, and then allow them to make choices within that framework.
As you make the most of what you have and you create a plan going forward, your overall diet will likely, coincidentally, improve as well. Consider times when you ordered takeout and would forgo cooking what was in the fridge. A zero waste mindset can give you that little nudge you need to rethink some food waste decisions, saving you money and improving your diet. Maybe you still order takeout, but you make a firm plan to cook up the previously planned meal the next day. Another win!
Sharing the plate
Full disclosure: I’m an omnivore. I enjoy a variety of food, and my diet has the framework of a Mediterranean DASH diet (check out the latest edition of DASH Diet For Dummies). This is what works for both my health and my eating preferences.
Instead of pressuring fellow omnivores to avoid meat, I’d rather encourage them to add more vegetables and grains to their dishes, so in this book, I try to offer a variety of recipes that may appeal to many palates. In Part 3, you find many plant-based recipes, such as the Penne Bake with Veggies, Bow Ties with Peas, Lentil-Stuffed Zucchini, and the Mushroom Turkey Burgers. Of course, you may find Roast Pork Loin with Apples and Onions, Grilled Marinated Flank Steak, and Foil-pack Greek Chicken with Olives, Feta, and Peppers to be appealing as well.
Smaller portions of meat can share the plate with fruits, vegetables, grains, and dairy products. Saturated fat is what is most linked to disease. Saturated fat isn’t just found in meat, however; it’s also found in coconut and palm oils, ghee, butter, and processed baked goods.
Balanced eating
With the wide range of information (and misinformation) out there about diet and nutrition, we’ve lost sight of simple, balanced eating. Including a variety of foods in your diet, especially fruits, vegetables, beans, and grains, defines balanced eating.
As the surrounding sections point out, there are many benefits of zero waste cooking. You’ve got to find that sweet spot, where you’re balancing your plate, wasting less food (and perhaps getting more creative), and, of course, enjoying what you eat, too!
If reducing the environmental impact of food waste and your diet and behaviors is your primary goal, that’s great. However, I don’t recommend abandoning health guidelines. Including a vegetarian dish once or twice a week isn’t about shaming meat; it’s about adding more variety and nutrition to your diet.
Pros and cons to plant-based eating
Eating more plants is good for your health. We know that a diet rich in fiber and low in saturated fat supports heart and brain health and may reduce the risk of some cancers. In addition to reducing disease risk, adding these foods may even help you live longer. That’s good reason to try adding more vegetables and beans to your diet.
Beans are truly a superfood and definitely a food-to-include if you want to shift to plant-based eating. They’re an affordable source of protein and an excellent source of fiber, and they provide iron, folate, potassium, and magnesium. In fact, the U.S. Dietary Guidelines recommend that you include 3 cups of legumes every week. Check out Chapter 6 for more information about incorporating them into your diet.
FROM ZERO WASTE TO MORE TIME AT THE TABLE
As you think about ways you can reduce food waste and incorporate more grains, beans, nuts, fruits, and vegetables into your diet, consider this: Eating this way may help you live longer.
Author Dan Buettner is a National Geographic Fellow whose work identified five areas in the world where people live the longest, healthiest lives: Okinawa, Japan; Sardinia, Italy; Nicoya, Costa Rica; Ikaria, Greece, and Loma Linda, California. The common ground in each culture is a plant-based diet, connections with family and friends, laughter, and daily physical activity. For example, in Sardinia, they eat a diet focused on whole grains, vegetables, beans, and goat’s milk. They include meat as a flavor enhancer and accent to plant-based dishes. They also enjoy a Pecorino cheese made from sheep that supplies high levels of omega-3 fatty acids. They stay close with their family, enjoy shared meals and red wine, laughter with friends, and regular walks.
This sort of lifestyle is worth considering, no matter where you live! Slow down, prepare more meals to share with family and friends, laugh, and take a walk after dinner.
Helping the planet
Reducing your food waste may also help mitigate climate change because food is the single largest category of material placed in municipal landfills. When food rots, it produces methane, a greenhouse gas (GHG) that is related to climate change. Landfills are the third-largest source of human-related methane emissions in the United States.
When you throw away food, you’re also throwing away all the energy and emissions from the production, packaging, and delivery of that food.
So what about eating less meat to save the planet, you ask? I recently read a magazine article that claimed that eating one less serving of beef a week for the year could be equivalent to driving 348 fewer miles. Statements like that are questionable. I have no idea how the author came to that conclusion (because no proven algorithms exist for it), but I often see “meat shaming” as a tactic to help save the environment. The article went on to say that ruminant animals are the “worst offenders” when it comes to greenhouse gas emissions and advised that the reader look for third-party certifications such as Animal Welfare Approved. These types of statements are misleading and without context. In addition, while animal welfare is important, it doesn’t have a direct impact on greenhouse gas emissions.
Agricultural systems are quite complex, as is the entire food supply chain. In any large system, there’s always a need for ongoing reevaluation and improvement. This book doesn’t aim to address all aspects of climate change and greenhouse emissions and the environment. As consumers, we’re responsible for the choices in our own households. You do you.
Food waste and animal welfare are separate topics. However, in my experience, when people use terms such as factory farming and animal welfare, they’re often taking a particular vegetarian-leaning stance. Large livestock farms in the United States are generally managed by people whose families have owned the land for many decades — which may not be what comes to mind when you hear the term factory farm. They’re large, family-owned farms. I maintain that most of the beef, veal, pork, lamb, and poultry that you find at your local food markets were raised and slaughtered as humanely as possible.
As a registered dietitian, I advise on nutrition and healthy lifestyle habits. Specific choices are yours to make; my goal is to share the science (as the body of evidence in how diet impacts health) and to help you keep all the chatter about food, diet, the planet, and health in perspective.
THE CONSCIENTIOUS OMNIVORE: JARGON OR ADVOCACY?
The term conscientious omnivore was likely coined about 15 years ago. Perhaps a former vegetarian, who wanted to feel good about eating meat, thought that making statements about “only eating ethically raised meat” would make them feel good.
After visiting more than a dozen farms, including a large beef operation and a small grass-finished beef farm, the farmers I’ve met take caring for the land and their animals very seriously. My definition of conscientious omnivore is one whose diet focuses on legumes, vegetables, fruits, and grains (that is, plant foods) but can include small amounts of meat and dairy, too.
From a clinical nutrition standpoint, a diet high in fiber that is balanced for carbohydrate, protein, and fat (mostly healthy monounsaturated fats), and is limited in sugar and sodium, is related to the lowest disease risk. Fresh beef, pork, and poultry are good sources of protein and provide a lot of important nutrients, including B vitamins (thiamin, B6, B12, and niacin) and minerals (phosphorus, iron, zinc, and selenium). Animal foods do contribute cholesterol to the diet, but when you’re eating small portions, it’s not an issue.From an ethical standpoint, livestock is raised for food by farmers and ranchers who know what they’re doing and raise and harvest animals in an ethical manner.From an environmental standpoint, being a conscientious omnivore can lower your overall food waste, reducing what ends up in landfills.A vegan, on the other hand, may feel differently, and that’s okay, too. It’s important to keep in mind that there are a few different agendas here: health, the environment, and animal welfare. This book focuses on reducing food waste in your kitchen, not the ethics of eating or not eating meat.
I cover more about agriculture and sustainability in Chapter 2, but to set the record straight: It’s your choice to be either an omnivore or an herbivore. In both cases, you can have a positive impact on your food budget and the environment when you waste less food (and switching to a zero waste kitchen may also improve your health).
Getting Started: How to Waste Less Food Today
You already have this book in hand, so you likely have already given some thought to your food waste habits. Perhaps you know what you waste but aren’t sure how to change. Or maybe you know you can do better but aren’t sure exactly how much you waste or where to start. No worries. This book meets you wherever you are in your food waste journey. Maybe the topic just sparked your interest, and you want to learn what zero waste cooking is all about. Or maybe you’re already on a food waste journey and need more inspiration and tips to keep going. This book is here for you. Peruse from chapter to chapter and feel free to dog-ear it up!
This book isn’t going to guilt-trip you into literally wasting “zero” amounts of food or scraps. You don’t have to be a perfectionist. My hope is to send you upon a journey toward zero waste. Like the Tortoise, slow and steady wins the race. Every small amount of food diverted from landfills can help the environment — and certainly your pocketbook.
Wherever you are on this journey, wasting less food starts with better understanding about what you throw away and why. For example, one of the reasons you may discard foods is reliance on best-by dates marked on packages. Those dates do relate to peak quality, but they’re not food safety indicators. So, yes, you can still eat many foods past the best-by dates. Find out more about this in Chapter 4.
Walk over to your kitchen trash bin and take a look.
Is it filled with vegetable peels and coffee grinds, or whole pieces of rotten fruit or leftover cooked food?
Do you fill a kitchen garbage bag more than once a week? Or every day?
Do you find that you habitually throw away certain food items due to expiration (produce, bread, dairy)?
Now peek inside your refrigerator.
Are you storing food optimally?
Are there containers shoved to the back?
Is there fruit or spinach rotting in a drawer?
What about your pantry or wherever you keep dry goods?
Are there boxes or cans that you’ve had a long time and haven’t used?
Are the foods dry, clean, and well-sealed? Are the packages in good physical condition?
Do you still stock snacks that are no longer your child’s favorites?
Do you have enough rice and ramen to feed an army?
Depending on your answers, you may need to focus your efforts in one or more of the following areas:
If your kitchen trash can is heavy with rotten bananas, Thursday’s uneaten leftovers, or moldy bread, then it’s time to coordinate a shopping list and meal plan and utilize your freezer. Head to
Chapters 5
,
6
, and
7
.
If you found long-forgotten take-out leftovers pushed to the back of your fridge, then it’s time to evaluate take-out orders or consider a weekly fridge check. Find related tips in
Chapter 21
.
If your produce drawer contains more slime than fruit, then an evaluation of storage habits is in order. Find storage guidelines in Chapter 5.
If your household of two always ends up with a bag of 4 or 5 extra buns, consider individual buns from the bakery instead next time.
If you’ve stockpiled more cereal in your pantry than you can eat in a year, then it could be time to mark that item off your grocery list and walk away from those tempting end cap sales.
A little planning goes a long way! Smart shopping, storage, and food prep not only reduces your food waste, but it saves you money and helps save our planet. Once you put some of the ideas in this book into practice, come back here and revisit these questions to see you far you’ve come.
Chapter 2
A Side of Sustainability: Putting Food and the Environment into Context
IN THIS CHAPTER
Exploring food waste conservation across the food supply chain
Discovering more about agriculture and where your food comes from
Understanding food labels
You may be wondering, “Why do I need to learn about sustainability or what farmers and ranchers do in a zero waste cooking book?” Arming yourself with a little background about sustainability, food waste data, and how your food gets from a farmer’s field to your local market can help you understand your role to reduce food waste at home.
In this chapter, you find out about the food supply chain, the challenges that farmers and ranchers face, as well as some of the exciting technological advances of modern agriculture that make farming more efficient and eco-friendly, and bring more varieties of nutritious food to the table. This chapter also helps you understand how to interpret some of the hype and claims you often see on food packaging so you can skip the food fear and guild trip and avoid unnecessarily wasting the fruits of so many farmers’ labor.
Boiling It Down: Defining Sustainability
Sustainability is a broad term that’s important to just about every industry today, from businesses to technology to social and environmental sciences. According to Merriam-Webster, sustainable generally means “capable of being sustained.” In the case of sustainable farming, it’s defined as “of, relating to, or being a method of harvesting or using a resource so that the resource is not depleted or permanently damaged.”
The fact is, farmers have been thinking about sustainability for a long time. The dozens of farmers I’ve met all have a passion for caring for their land, wildlife, air, and water. They view sustainability as producing crops and livestock in an efficient way that preserves the environment while maintaining the well-being of their animals, land, families, and the community around them. This is done in part by using advanced specialized veterinary healthcare, genetic technology, and advanced nutrition for plant crops and animal production.
If farmers from the past didn’t care for the soil and the land, there wouldn’t be arable land available today to grow crops on. Keep in mind that sustainability encompasses more than just the environment. It’s the intersection of environment, economics, and social responsibility. The work of bringing food to your table isn’t sustainable if it isn’t also economically viable.
However, you don’t have to look far to read or hear statements that demonize ingredients — or worse, demonize the farmers and ranchers who work hard to grow and cultivate our food. The topic of sustainability has garnered a lot of attention over the past several years. Concerns are often encompassed within the context of scientific, economic, and political stances. Like just about every topic these days, a lot of misinformation and disagreement exists.
These are challenging times for the world. Food waste contributes greenhouse gasses to the environment and is part of the climate change issue. You and I can start by making changes in our own kitchens, but it’s also important to understand a little about what sustainability in agriculture looks like and the roles of all the other players. Many people, across all food-related industries, are working to manage the nexus between food and climate to feed a growing population while also protecting the planet.
Sustainability in Agriculture: Economic, Environmental, and Social Concerns
Big-picture sustainability encompasses concerns for the environment as well as social equity and economic viability. Without one, you can’t have the other. For the purpose of this book, I introduce these pillars in terms of food production and procurement.
Meeting your needs and the needs of your grandchildren
Today’s world looks very different than it did in the 1960s. Global population has almost reached 7.9 billion people in 2021. That’s about 6 billion more people than in the 1920s and double the people of the 1960s. That’s a lot of mouths to feed. The need for water is also at a critical junction in many areas of the Western United States, including California, which produces about 50 percent of the fruits and vegetables brought to market year round. In addition, about a third of the world live in poverty with limited access to energy, water, or food. So, you see, focusing on sustainability is as important to humanity as it is to the planet.
We also now consume more resources than ever. Urban areas consume more power than rural settings, but we all use resources to light buildings, power appliances, and heat offices and schools. It’s estimated that we use more resources each year than we put back. However, farmers are pretty efficient.
According to the International Food Information Council’s (IFIC) 2021 Food & Health Survey, 42 percent of the 1,014 consumers surveyed (ages 18 to 80) believed their food choices have a moderate to significant impact on the environment. However, the perceived factors (sustainably sources labeling, recyclable packaging, non-GMO labels, locally grown) that those surveyed equate with “environmentally sustainable” don’t necessarily relate to actual sustainability practices and may not be well regulated or defined. Opinions vary by generation as well. About 54 percent of Baby Boomers and Gen X say it’s “at least somewhat” important that the food they buy is environmentally sustainable, whereas 61 percent of Millennials say it’s “very/somewhat” important. Those surveyed agreed that it’s difficult to know whether a food choice is environmentally sustainable, with 53 percent agreeing that if it was easier to understand the environmental sustainability in food products, it would influence the choices they make. That, my friends, is part of the goals of this chapter and this book — to help you understand the bigger picture.
From a personal perspective, it’s important to understand how to conserve in your own household so that your grandchildren will continue to reap the benefits of safe and adequate housing and food.
Using natural resources efficiently
An environmentalist may see the environment as separate from humanity. However, farmers consider themselves stewards of the environment as they protect their land while producing food for people to eat.
While many people have a romantic image of who a farmer is, the reality is that today’s farmers have a broad understanding of natural resources, the biogeochemical nature of the earth, and the integrity of the biosphere. In other words, they’re scientists!
Modern farmers understand that a sustainable food system must remain within the planetary boundaries without irreversible impacts to the ecological systems. Even though the resources utilized to grow and produce food are sometimes under scrutiny, ultimately farmers are working toward increased production while using fewer resources (less land and water).
In fact, agriculture has to produce enough food for 10 billion people by 2050, while using fewer resources. This will require a team effort across the globe for innovation and partnership.
Regenerative agriculture is a relatively new term used to describe a holistic, principles-based approach to farming and ranching that focuses on the health of the ecological system, not just the production of crops or food. It may include a plan for cow grazing to restore pastures and grasslands. When animals graze, they add nutrients back into the soil, helping capture the carbon released. You may find a lot of different commentary surrounding this term; however, some of the practices used in regenerative ag aren’t new. Many U.S. farms have adopted processes that support this idea over the years, including no-till farming and utilization of cover crops. By limited or non-tilling of land, a farmer can maintain a more nutrient-rich soil. Planting cover crops helps maintain soil erosion and build organic matter.
