Zero-Waste

Are you interested to start going to zero-waste? I may have some ideas for you. Since not so long ago, I was like you as well. I was interested in this topic to be aware of our environment. However, I started to research and realize how I can do my best in my own kitchen. We need to start from our home to have an impact on a bigger scale. 

Glass instead of plastic

Replace all the old plastic jars with glass jars. plastic can release harmful chemicals into the surrounding soil, which can then seep into groundwater or other surrounding water sources and also the ecosystem of the world. This can cause serious harm to the species that drink the water.

Glass instead of plastic

Always go for a wiser choice. It may costs you a bit more but you can reuse the glasses after for other organization ideas in your kitchen.

Glass instead of plastic

Before, I was using a lot of plastics while I was shopping for fruits and vegetables. Replacing these plastics with paper bags and refrigerate them at home in glass refrigerator organizer. This can keep them to stay much longer and use less plastic.

Kitchen towel instead of papers

It has also been claimed to kill “virgin” trees.• Using paper towels means factories causing pollution from their production and trucks to transport them. the worlds resource one roll at a time. •They bring unwanted chemicals into our homes from the processes in which they are made. They don’t recycle well. (The pulp is so broken down after use they cling to other recyclables, making them impossible to sort out later.) There’s no real reason for them when you have towels and sponges. 

Make your own salad dressing

Making salad dressing has two benefits: 

1. It has less sugar which is better for your health

2. You avoid buying it, especially with plastic jars.

Local farmers markets 

Shopping seasonal products from your local farmers market can reduce waste. 

Where do food losses come from? In the supply chain, our food for consumption goes through five phases. There are losses at each phase.

  • Phase1: Losses during production.

  • Phase 2: Postharvest, handling and storage losses. 

  • Phase 3: Losses during packaging and processing. (Some losses are unavoidable such as peelings, bones, egg shells, etc.)

  • Phase 4: Distribution and retail losses. 

  • Phase 5: Consumer losses including restaurant foods.                                      We can reduce waste by making this process shorter and buy from our local farmers.