The kitchen can be very wasteful, producing both food waste and a large number of superfluous plastic containers. But the zero-waste kitchen is different. It composts all its kitchen scraps and encourages staff members to do the same at home. And it uses no single-use disposable cups, plates, or containers that are not bioplastics—that much is clear. The power of this workspace comes from being part of a system where almost everything gets reused or recycled; in playing that role, it avoids climate change by reducing “waste” hotspots—greenhouse gas emissions.
Another crucial component is the elimination of single-use plastics (SUPs), including those often found in disposable bags, water bottles, straws, and cutlery. These items contribute to massive amounts of waste that can’t be biodegradable, neither by naturally decomposing at home in the environment nor by being safely disposed of in landfills. When UPROAR uses these items during its expeditions, it means that we are adding to the already disturbing problem of plastic pollution when our trips end and these disposable items either sit in landfills or “dispose” themselves into the environment via improper disposal methods (if you can even call them that).
Perishable foods inhabit the refrigerated and frozen areas of most homes. They were put there to keep them from spoiling, which they would do rather quickly if carried forward into the future by an unfed animal (see “storage” below). You can also achieve the same end without actually using animals: you can turn last night’s dinner into today’s lunch or tidy up leftovers while doing a bit of reimagining on the fly.
Styrofoam cups contribute to ovarian cancer; holding a warm cup of coffee in one makes my hand ache through all their non-insulating, awkward-to-hold discomfort. Beeswax is just plain good for bees; it moisturizes their wings. Reusable cloth napkins serve as an alternative to disposable ones and reduce the amounts sent to landfills when my generation dies.
For food storage, one versatile and durable material is glass. It doesn’t soak up odors or stains and can be safely washed in the microwave or dishwasher. Reusable glass containers work well for packing lunches for school or work because they’re light enough to carry easily and envelop whatever you put inside with sufficient space (#MondayMotivation – don’t mistake this as not carrying a bag). Glass is also a non-reactive material, meaning it won’t “flavor” your food over time (in a bad way) like some plastics might.
Embracing these practices has led me not only to a significant reduction in my household’s amount and type of plastic waste but also, I sense, to a greater connection to the food that we eat. Anything that lowers our “footprint” is eco-friendly. What would be even more wonderful is if “waste” could just go away completely. Landfill trash decreases when there is less plastic disposal. Science tells us what you don’t know (or couldn’t find out from looking solely at kitchen sinks): how much good agriculture can do for the environment when man-made soil neglect is not part of the equation.
When it comes to kitchens, this means using towels and covering crops; it means composting and not using landfills. –zero-waste advocate Stephanie Zimbalist
I think buying only what I need really helps with not overshopping, which keeps me from going heavily into debt. Not having all those unnecessary items also takes up less space for storage. Proper food storage makes sense and again avoids waste, both monetarily and ecologically. The ease of relying on reusable items in my lifestyle saves space and discards the unnecessary shift from original demands that ‘helped’ put me in this hole of debt.
Investing in leftover-free cookery might seem a bit finicky, but that approach, too, is an anti-waste strategy; similarly, cooking certain dishes in bulk has its own set of benefits because it stretches out my dollars by making my food go further while minimizing the number of times I’m poking lobster drive-ins or their high-tech cousins.
Following these eco-friendly tactics doesn’t make sense if one’s frame of mind can be characterized as tense or involved—a big reason to simplify life (eco-war cries notwithstanding).
Begun in the 20th century, the modern sustainability movement seeks to ensure that our world remains healthy and habitable for future generations. Its fundamental aim is no less than overcoming all forms of unsustainable practices throughout the world, practices associated with anything from deforestation to the disposal of hazardous materials, not to mention climate change, which now appears as the most significant environmental threat of all. Those who work by the principles of sustainable development try to do three “sa” things: They select viable (or slightest-likely-to-not-fail) technologies; they stress simple, mostly backyard applications that can be made part of everyday life by ordinary folks like you and me; and they seek out low-life-cost solutions as well. These practical ways vivify what “sustainable development” means in almost-anywhere USA life.
I started by being curious and asking questions. Why did my shampoo come in a non-biodegradable container? Why was my toothbrush not made from any kind of bioplastic that would eventually decompose? And so I made the switch to those items, but because “switching” can always be a little difficult, I started with what was easy: cloth bags and metal straws. And then it became hard. By which I mean it required more thought and planning—Qualified Explanation
Living sustainably is worthwhile because it enables societies to create wealth without consuming resources (as explained here) or blowing air presto into taking care of the environment (which is how often sustainability gets framed when talk arises about “not using so many resources,” “reducing emissions,” etc.).
I found my local farmers market to be an outstanding source for package-free produce. Yet, finding stores that offer zero-waste shopping experiences can often require some sleuthing. A few online directories—like Dark Roasted Truth or Zero Waste Online—do a great job of helping you locate such stores in your area. Knowledgeable staff and other shoppers at these types of stores are usually happy to share additional tips on how they reduce their environmental impact.
If you really cannot find bulk quantities of the staples you need, consider this: reuse and repurpose! Since I started paying more attention to my waste, I’ve discovered all sorts of creative ways that traditional grocery stores can serve me well. In addition to using reusable containers or bags (as we’ve discussed), there’s no rule that says you have to buy in bulk, or even use storage space itself, to be efficient (or effective) with your zero-waste kitchen storage solutions. Efficiency almost always involves clever planning and with regard to storing food and cooking supplies so they remain “shelf-stable,” up-to-date, and readily available makes sense given the nature of our goal.
When it doesn’t make sense medically or scientifically to do otherwise—for instance, when we’re talking about extended shelf-life for wraps made from antibiotic-free beef or substantial increases in daily fiber consumption a zero-waste kitchen demands another look at just about every aspect of our diets and the efficiency-of-scale decisions made by companies manufacturing our foods as well as those deciding what ingredients to use/avoid.
Reducing waste is only the beginning. The path to a healthier, more sustainable society runs through the practices of everyday eco-consciousness. Composting has become second nature to me; I find it almost meditative.
I can see benefits both in terms of sheer ecology and ecologically attached economics. My personal life has been transformed by these tiny changes in my daily activities. Plus, what’s not to love about saving money and feeling good?