Apart from benefiting the surroundings, a low-waste kitchen enables you to save money, eat better, and feel more orderly. Advocate of sustainability and nutrition Violet Sanders offers her best advice for designing a kitchen full of nourishing, environmentally friendly food.
1. Purchase in Bulk and Store Wise. “Buying in bulk changes everything.” Violet says. “It lets you control portion sizes in addition to helping to cut pointless packaging.” For storage of grains, nuts, and spices, she advises glass jars or reusable containers.
She also underlines the need of correct food preservation. “We don’t store items correctly, thus a lot of food waste results,” she says. “Keep herbs fresh by placing them in water; store grains in airtight containers; and make sure fruits and vegetables are in the correct locations in the refrigerator.”
2. Get Creative from Leftovers. Violet says to be creative instead of throwing out leftover food. ” leftover roasted vegetables? Make a soup out of them. Extra grains? Next day, make it fried rice. She also keeps a “use-it-up” bucket in her refrigerator for items needing quick consumption.
3. Grow What You Can from Compost. There are certain food wastes that are unavoidable even with the best of plans. “That’s where composting finds application,” Violet says. “It’s a straightforward approach to bring nutrients back into the ground rather than forwarding food waste to landfills.” Many towns have composting programmes in place should you not have a backyard.
4. Exchange Single-Use Products. Waste includes plastic wrap, paper towels, and throwable utensils. Violet calls for substituting reusable substitutes for them. She explains, “It’s an easy switch that makes a big difference—beeswask wraps instead of plastic wrap, cloth napkins instead of paper towels.”
5. Go for whole, unprocessed foods. A low-waste kitchen goes naturally with a clean diet. “The less processed the food, the less packaging it usually has,” Violet observes. She advises against pre-packed meals and instead advises emphasising fresh vegetables, nutritious grains, and basic components.
6. Create Less, Cook More. Deliveries packaging and takeaway containers create a lot of garbage. Violet exhorts others to increase their home cooking output. “It doesn’t have to be complicated,” she says reassuringly. “Simple meals created from actual ingredients are healthier and more sustainable.”
Violet reminds us not to be flawless. “Just start where you can—perhaps meal planning to cut food waste or replacing plastic bags. Little actions taken now compound over time. Anyone can design a low-waste, clean-eating kitchen fit for the earth and the body by making a few deliberate tweaks.
