Introduction 1
About This Book 1
Foolish Assumptions 3
Icons Used in This Book 3
Beyond the Book 4
Where to Go from Here 4
Part 1: Adopting A Food Waste Strategy 7
Chapter 1: Doing Your Best to Waste Less 9
What Is Zero Waste Cooking? 10
Using food and ingredients wisely 10
Shopping for what you need and storing it properly 10
Making the most of scraps and leftovers 11
Adopting a Zero Waste Mindset 12
Benefiting from a Zero Waste Approach 13
Saving green while going green 14
Enjoying better nutrition and health 14
Helping the planet 17
Getting Started: How to Waste Less Food Today 19
Chapter 2: A Side of Sustainability: Putting Food and the Environment into Context 21
Boiling It Down: Defining Sustainability 22
Sustainability in Agriculture: Economic, Environmental, and Social Concerns 23
Meeting your needs and the needs of your grandchildren 23
Using natural resources efficiently 24
Feeding the world 24
Considering Conservation along the Food Supply Chain 25
Ecological management of pests 26
Pasture management, cover crops, soil conservation, and quality 27
More food with fewer resources 27
Upcycling 27
Concerning the Environmental Impact of Food Waste 28
From Farm to Fork: Understanding Where Your Food Comes From 31
Organic farming is superior 32
Technology and agriculture don’t mix 33
Eating less meat is better for the planet 34
Bringing It Home: Deciphering Package Icons and Labels 36
USDA Certified Organic 36
Free-from labeling 37
So-called plant-based products 39
Carbon footprint labels 40
Chapter 3: Getting Your Head in the Zero Waste Game 41
Doing Your Homework: Analyzing Your Food Waste Habits 42
Keeping the Environment and Your Wallet in Mind 43
When shopping: Will I use this? 43
When storing: What’s the best way to preserve my food? 45
When cooking: How can I better use scraps and leftovers? 46
Repeat after Me: Practice, not Perfection 47
Part 2: Waste Not, Want Not In Your Kitchen 49
Chapter 4: Setting Up Your Kitchen for Zero Waste Success 51
Taking Inventory of the Food in Your Kitchen 52
Finding out what’s in your fridge and freezer 53
Unpacking your pantry 53
Cruising your countertop 54
Cracking the Code: Deciphering What Product Dates Really Mean 55
Giving Back to the Earth: Creating a Composting Strategy 58
Chapter 5: Storage Strategies to Help Reduce Your Personal Food Waste 61
Making Smart Decisions for Your Pantry Storage 62
Choosing less packaging 62
Repurposing containers 63
Ditching plastic bags for reusable options 64
Keeping it airtight 65
Using reusable food coverings 66
Considering shelf life: The first in, first out system 66
Using Your Fridge and Freezer Efficiently 67
Cool rules for you and your appliance 68
Optimizing your fridge’s storage zones 69
Knowing what freezes well 71
Buy Less, Store It Right, and Use It All 75
Making the most of what you buy and cook 75
Storing the trimmings 75
Chapter 6: Managing Your Zero Waste Grocery Budget and Staying Healthy 77
Meal Planning Made Easy 78
Consulting your calendar: Determining when and what to eat at home 78
Considering the ingredients already in your kitchen 79
Making a solid grocery list and sticking to it 79
Aligning Zero Waste with Budget-Conscious Buying 82
Making smarter bulk buys 83
Deciding where to shop 84
Shopping the specials and BOGOs 85
Enjoying canned and frozen produce 85
Versatile Foods to Keep You Healthy 86
Making the most of legumes 86
Getting the most out of grains 89
Picking produce 93
Making smart meat and dairy selections 95
Using dairy to enhance meals 99
Chapter 7: Sample Meal Plans: Zero Waste Ideas in Action 103
Touching on Zero Waste Meal Plan Basics 104
Using one ingredient in multiple recipes 104
Prepping and cooking extra servings 104
Getting creative with leftovers 105
Sample Meal Plans: Ready-Made with Flexibility 106
Week 1 sample meal plan 107
Week 2 sample meal plan 108
Week 3 sample meal plan 109
Week 4 sample meal plan 111
Part 3: Zero Waste Recipes 113
Chapter 8: Guest-Pleasing Starters 115
Sharing Small Plates to Make a Meal 115
Chapter 9: Anytime Egg Dishes for All 131
How to Tell Your Quiche from Your Frittata 132
Easing into Egg Recipes with an Omelet 133
Chapter 10: Leveraging Leftovers for Nutritious Soups and Salads 143
Putting Stock in the Benefits of Homemade Stock 144
Chapter 11: Wasting No Time or Money on Dressings, Sauces, and Toppings 159
Flavorize and Tenderize 160
Chapter 12: Simple Sides for Busy Times 171
Getting Creative Sides to the Table 172
Chapter 13: Barnyard, Seaside, and Vegetarian Main Dishes 185
Prepping and Carving a Whole Chicken 186
Making Bread Crumbs 188
Chapter 14: Oh, the Pasta-bilities! 211
Pasta Basics 212
Name that pasta shape 212
Pasta cooking instructions 213
Chapter 15: Creating Delicious Handhelds with What You Have on Hand 229
Keeping It Fresh: Working with More than Just Sliced Bread 230
Enjoying Handhelds for Breakfast 231
Chapter 16: Anytime Sweets and Savory Snacks 241
Zero Waste Add-ins and Swaps 242
Chapter 17: Crafting Mocktails, Smoothies, and Cocktails 253
Setting up Your Bar and the Pour 254
Part 4: The Part of Tens 269
Chapter 18: Ten Uses for Leftover Eggs, Ripening Produce, and Scraps 271
Feed Crushed Egg Shells to Your Plants 271
Freeze Egg Whites 272
Add Any Extra Egg Yolks 272
Seal and Gloss with an Egg Wash 273
Mix in Finely Chopped Veggie Scraps 274
Roast or Sauté to Stretch Wilting Veggies 275
Use Veggie Scraps to Create New Soups 275
Dry Leftover Herbs, Veggies, or Fruit 276
Turn Droopy Fruits and Veggies into Slaw or Chutney 277
Dye Eggs with Leftover Onion Skins 278
Chapter 19: Ten Ways to Use Stale Bread 279
Fresh Bread Crumbs 280
French Toast 281
Crostini for Appetizers 282
Pappa al Pomodoro 282
Bread Pudding 283
Croutons for French Onion Soup 283
Stuffing or Southern Dressing 284
Roasted Tomatoes with Bread and Cheese 285
Panzanella 285
When All Else Fails 286
Chapter 20: Ten Ways to Use Up Dairy Before It Spoils 287
Replacing Buttermilk 288
Making Oatmeal 288
Thickening Stews and Sauces 289
Baking 289
Breading Foods 289
Making a Soft Cheese 289
Tenderizing Raw Chicken and Other Meats 290
Yogurt Helps Ensure Crispy, Moist Chicken or Fish 290
Beyond Cooking: Milk Baths and Facials 291
Feed Me, Seymour: Fertilizing Plant 291
Chapter 21: Ten Ways to Reduce Waste from Restaurant Meals 293
Order Wisely 294
Box Up Leftovers Big and Small 294
Actually Eat What Food You Bring Home 295
Combine Leftovers to Create a New Meal 295
Turn Extra Takeout into a One-Bowl Wonder 295
Fill Omelets with Leftover Meats or Veggies 296
Add Pasta to Leftover Restaurant Sauces 296
Stuff a Baked Potato with Doggie Bag Goodies 297
Make Takeout Leftovers into Tasty Nacho Toppings 298
Level Up Grilled Cheese Sandwiches with Yummy Bits of Leftovers 298
Appendix: Metric Conversion Guide 301
Index 305
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