Is it Feasible to Avoid Generating Waste in the Kitchen?

The zero waste lifestyle is a life philosophy that focuses on responsible production and consumption, resulting in the generation of a minimal amount of waste. Simultaneously, the waste that is produced is recycled in a more environmentally friendly manner.

Avoid accepting street flyers, advertisements, promotional items that are not useful to you. Remember that considerable resources are consumed in their production and new waste is generated. Plan and make long-term purchases, not just momentary ones.

Diminish the acquisition of unnecessary items. Devise a plan for procuring food, cleaning supplies, new household appliances, or clothing, to avoid wasting food and acquiring things you truly do not need. Employ reusable bags and avoid packing fruits and vegetables in single-use foil packaging that you discard immediately after unpacking your purchases. Instead of products in plastic packaging, procure weight-efficient items, it's more eco-friendly and cost-effective for your budget, food items obtained by weight are less expensive.

In the event that you possess a plastic billboard, use it multiple times during shopping, and subsequently utilize it as a garbage bag (strictly for plastic waste, naturally). The reemployment of products educates creativity, for instance, a wine bottle can be changed into a flower vase, and the insertion of palm lamps generates an exceptional decoration and an unparalleled atmosphere in the room, not merely during the holidays.

Properly categorize waste in accordance with the applicable regulations to enable reuse. Thoroughly examine the information regarding which receptacle the product should be disposed of in. Regrettably, the disposal of a milk container in the macula bin may result in the entire collection of macula being unrecyclable.

Partake in the process of composting or creating compost from organic household waste. The natural fertilizer you produce can be employed to cultivate vegetables in the garden, such as herbs, tomatoes, cucumbers, or salads. Altering lifestyle is not straightforward, but if we have a strong belief in something, it appears considerably simpler. The optimal solution is the gradual transformation that results in a more significant change. You can commence by substituting plastic advertisement boards with reusable bags. These actions are very straightforward and yield numerous benefits for the environment.

Up to 1⁄3 of the world's food is wasted annually (according to a 2011 FAO report), and 42% of its population admits to throwing food away (according to the Kantar Millward Brown Institute report commissioned by FPBZ). The most commonly discarded products are: baked goods 49%, fruit 46%, processed meat products 45%, vegetables 37%. The most frequent causes of food waste are: improper storage of food, overdue storage and over-processing. Important ways to avoid food waste are proper organization and planning. It is worth planning your menu for a few days and preparing a shopping list based on this. Before going to the store, check your refrigerator, freezer and cabinets to avoid buying duplicate products. Thanks to the list, all products will be purchased that will be used to prepare meals for the next few days. It is advisable not to make purchases when we are hungry. This promotes the purchase of random products that will not be used later and end up in the trash. Purchases should be packed in reusable bags, and the products brought home should be stored properly to extend their shelf life. Does this mean that all products should be kept in the refrigerator? Absolutely not. Tomatoes, bananas, citrus fruits, avocados and pears do not like low temperatures. Stored in this way, they spoil faster and lose their flavor. Dairy products, meat, fish, processed meat products, some fruits (e.g. raspberries, blueberries, apples) and vegetables (e.g. broccoli, lettuce, mushrooms) are products that should be stored in the refrigerator. It is also important to properly place individual products in the refrigerator: – top shelf – jars with preserves and jams, – middle shelf – dairy products and processed meat products, – bottom shelf – meat and fish, – drawers – vegetables and fruits, – door shelf – milk, juices, oils, mustard, ketchup and horseradish. Products in the refrigerator are best stored in airtight glass containers – this prevents food from spoiling and odors from penetrating. Remember not to put hot dishes in the refrigerator, but wait for them to cool down. Many products and meals can be frozen, but they must be fresh. And most importantly – the refrigerator should be cleaned regularly and not too many products should be stored in it, as this hinders the flow of air and increases the temperature inside. This can promote the spoilage of food.

Having already planned a menu for a few days and completed our shopping, the next step is to prepare meals. Vegetables and fruits should be thoroughly washed and scrubbed. There's no need to peel carrots, potatoes, or apples, since most vitamins are found under the skin. Often, broccoli or cauliflower stems end up in the trash – they're all edible, and you can cook them together with the flowers to make a delicious cream soup or an apple sauce with roasted sunflower seeds. A simple solution that allows for the full utilization of the product without producing waste. Carrot, radish, or kohlrabi leaves can be the base for a pesto or a cocktail. In the fall, pumpkin reigns in the kitchen, and you can make full use of it – you can make a delicious stew from the pulp and wash, dry, and eat the seeds as a healthy snack. It's a good idea to cook dishes in pots that fit the size of the stove and always with a lid, to minimize energy consumption. To avoid food waste, it's best to prepare smaller portions that will definitely be eaten. But if we've prepared too much food, we can share it with loved ones or freeze it and use it later. Techniques that support the Zero Waste philosophy are freezing, drying, pasteurizing, and pickling, which extend the life of products. Almost anything can be pickled – cucumbers and cabbage are standard products, you can also prepare pickled radishes, beets, lemons, or even bananas. All pickled products are healthy and full of natural probiotics that strengthen the immune system. Pasteurization allows for the storage of products for up to a year. Maximum utilization of each component stimulates creativity in the preparation of dishes, promotes healthy eating habits, and allows for care of the environment. Zero Waste in the kitchen is possible. In addition, planning and reasonable shopping habits save time and money. It all depends on you, it's worth integrating ideas for avoiding food waste and reducing the production of waste into your life and for future generations.