101 Tips for a Zero-Waste Kitchen

In this rewarding guide, Going Zero Waste blogger Kellogg (101 Ways to Go Zero Waste) offers advice on how readers can reduce the amount of food they throw away. She contends that creating a meal plan each week before grocery shopping lowers the likelihood that one will buy foods that go unused. For food that’s spoiled, Kellogg details how to compost, explaining that the bokashi method employs lactic acid bacteria and yeast to break down organic waste, while vermicomposting uses worms. To keep produce fresh, Kellogg encourages readers to only wash fruits and vegetables “just before consumption,” since moisture can accelerate spoilage. Because apples, bananas, and peaches release a natural plant hormone that speeds up ripening, Kellogg recommends they be stored separately from berries and citrus fruits, which are sensitive to the hormone. Many of the suggestions are common sense, entreating readers to “utilize your freezer” and prioritize eating food prone to spoilage sooner rather than later. Other guidance is more helpful, as when Kellogg explains how to “revive stale bread” by lightly wetting it and then heating it in the oven. Recipes for banana bread, croutons, raspberry jam, and other foods show how to make use of ingredients that are past their prime. Sustainability-minded readers will appreciate this. (Aug.)