A sustainable lifestyle starts in the kitchen with these
use-what-you-have, spend-less-money recipes and tips, from the friendly
voice behind @ZeroWasteChef.
In her decade of living with as little plastic, food waste, and stuff
as possible, Anne-Marie Bonneau, who blogs under the moniker Zero-Waste
Chef, has learned that zero-waste is above all an intention, not a
hard-and-fast rule. Because, while one person eliminating all their
waste is great, if thousands of people do 20 percent better it will
have a much bigger impact on the planet. The good news is you likely
already have all the tools you need to begin to create your own change
at home, especially in the kitchen.
In her debut book, Bonneau gives readers the facts to motivate them to
do better, the simple (and usually free) fixes to ease them into wasting
less--you can, for example, banish plastic wrap by simply inverting a
plate over your leftovers--and, finally, the recipes and strategies to
turn them into more sustainable, money-saving cooks.
Rescue a loaf from the landfill by making Mexican Hot Chocolate Bread
Pudding, or revive some sad greens to make a pesto. Save five bucks (and
the plastic tub) at the supermarket with Yes Whey, You Can Make Ricotta
Cheese, then use the cheese in a galette and the leftover whey to make
sourdough tortillas. With 75 vegan and vegetarian recipes for cooking
with scraps, creating fermented staples, and using up all your groceries
before they become waste--including end-of-recipe tips on what to do
with your ingredients next--Bonneau lays out an attainable vision of a
zero-waste kitchen.
