Waste Less, Eat Better: Kitchen Tips You Can Actually Use

Cutting down on food waste doesn’t have to be complicated or joyless. In fact, it might just make your cooking more delicious.

Did you know that there are about 1.3 billion tonnes of food wasted every year? I just tried looking up some examples to put that into perspective for you, but I couldn’t find any. I’m also too bad at maths to come up with any of my own. The point is, it’s a lot. And when you think about the number of people starving around the world, the only thing that weighs heavier than the wasted food itself is the injustice of it all.

Now, fixing something this broken is going to take more than just reusable grocery bags and skipping the straw, but if we all do our part, we’ll get there—slowly but surely. And if we don’t, hey, at least we can rest in the knowledge that we did what we could. That said, here are a few simple ways you can start today!

Embrace the scraps: Make broths and stocks

One of the simplest ways you can start reducing waste is by repurposing scraps of vegetables to make broths and stocks. You know those bits left on your chopping board that you usually scrape off into the bin? Be they carrot peels, onion skins, or the green cap off a leek, these are all things you can simmer and turn into the base of a rich, flavourful broth. Just keep a container on hand for the scraps whenever you’re chopping away, and then chuck them into the freezer afterwards. A delicious, low-effort way to save money and ensure every part of your produce is put to good use.

Repurpose leftovers into gourmet dishes

Got leftovers from yesterday that don’t quite make the mark as a meal on their own? Well, they don’t have to—they could be part of the next big meal you cook up instead. Yesterday’s rice would be the perfect base for your next spicy stir-fry, and those half-eaten roasted vegetables? Just the thing for a nourishing soup that’ll warm the cockles of your heart. Stale bread, too, deserves a second look before you throw it out. Give it new life in the form of some crispy croutons, or turn it into a bread pudding. Better yet, whip up a savoury French toast that’ll make a morning person out of anyone. The key is to reimagine these ingredients as components of a fresh dish, rather than judge whether they’re edible by themselves.

Save herb stems for sauces and marinades

Herb stems are another thing that is oftentimes discarded—and wastefully so, as they happen to pack a whole lot of flavour. Sure, they might not be pretty enough to dress up your dishes, but they’re a great way to amp up the taste of your sauces and marinades. Take coriander and parsley, for example—you could always take the extras and blend them into a zesty pesto or a punchy chimichurri. Basil and mint stems also work wonders to add depth when you infuse them into olive oil or vinegar, elevating these condiments into something truly chef-worthy.

Planning your meals with purpose

While these tips make for some great ways to cut down on food wastage, what will ultimately make the biggest dent in superfluous consumption is simply getting into the habit of planning things out better. Now, the word “planning” might cause an allergic reaction in some of you (I’m getting hives just typing this out myself), but it really doesn’t have to be that complicated. It can be as simple a matter as taking stock of what’s already in your fridge or pantry before you go out to shop, and ensuring you don’t buy more than you need. Using ingredients that’ll spoil the soonest and cooking in batches are some other ways you can further reduce your food wastage.

A better way forward

The bottom line is that reducing food waste doesn’t have to be this monumental undertaking that requires wholesale changes to the life you’ve become accustomed to. Oftentimes, as in other domains of life, it’s the little things—done day in, day out—that make all the difference over time. Not to mention, it’s also a great way to mitigate decision fatigue. Don’t know what to cook tomorrow? Let whatever leftovers you have and your expiring ingredients decide that for you! May all your stomachs look a little fuller, and your bins emptier.