Tag: Zero waste kitchen

Globally, households wasted over 1 billion meals a day in 2022. This statistic raises an important question: how much food do you throw away, and what steps can be taken to reduce this waste?

Over 50% of the world's guavas are grown in India, but often, the nutritious peel is discarded without a second thought. This overlooked fruit part is a powerhouse of vitamins, fiber, and antioxidants, making it a valuable resource for cooking, wellness, and more. If you've ever wondered what to do with guava peel, you're about to discover a world of possibilities.

Over 40% of plastic is used for packaging, much of it for food products. For a healthier planet and body, it’s essential to learn how to avoid food packaged in plastic, reducing exposure to harmful microplastics and chemicals.

While most people hull strawberries by removing the green leafy top, studies show the calyx is not only edible but also contains significant nutritional value. This often-discarded part of the fruit is a surprisingly rich source of antioxidants and other beneficial compounds. So, can you eat the calyx of a strawberry? The answer is a resounding yes, and doing so offers several health and culinary benefits.

Many chefs and home cooks agree that the flavorful, earthy liquid leftover from cooking lentils is a delicious vegetarian stock. Knowing what is the use of lentil water can help you reduce food waste and unlock its potential as a flavorful broth, a garden booster, and even a natural beauty treatment.

Cheesemaking produces approximately 80% liquid whey for every volume of milk processed, creating a significant byproduct. Instead of wasting this nutritious liquid, many people wonder, "what is liquid whey used for?" and discover that it is a valuable and versatile resource for numerous applications in the kitchen, garden, and beyond.

According to a 2024 survey on home cooking habits, more than 60% of people admit to pouring leftover cooking liquid down the drain without a second thought. However, the nutrient-rich water left over from boiling or steaming artichokes is a powerful kitchen secret that can elevate your cooking and provide impressive health benefits, from liver support to radiant skin. What can I do with artichoke water to make the most of this potent liquid?

Over 95% of a cucumber is water, making it a powerful hydrating ingredient for infused beverages. This high water content also allows for flavor transfer, leading many to wonder: can I reuse cucumbers in water for a fresh pitcher? The answer is yes, but with a few important considerations for both taste and safety.

Did you know the cloudy, yellowish liquid leftover from making paneer is packed with protein, minerals, and vitamins? Instead of pouring it down the drain, learn what to do with whey water after paneer to reduce waste, boost your meals, and explore new kitchen innovations.

Over 2,500 tonnes of broccoli stalks and leaves are wasted in New Zealand every year, a statistic reflecting a global trend of discarding this nutrient-rich part of the vegetable. However, the real question is, are broccoli stalks worth eating, and is that waste justified?