Sustainable cooking: 7 zero waste tips

Before I set foot outside, I first dive into the kitchen. What is still in my fridge and freezer? What treasures does my pantry hide? This moment of inventory is crucial. It prevents me from coming home with duplicate items and stimulates my creativity to cook with what I already have. My golden tip? Make a shopping list and don’t wander too far – this way you prevent impulsive purchases (although I admit, sometimes a little spontaneity is nice too).

Why is buying seasonal and local so essential? Simple, it tastes better and it’s better for our planet. Each season brings its own unique flavors and textures. Those juicy tomatoes in summer, crisp apples in fall – natural rhythms that remind us of the cycles of life. Plus, by buying local, we reduce food miles and support our local farmers. Win-win! And if you want to learn more about vegetables and their seasons, be sure to check out Tijs’ videos from De Groentelaar. He has a wealth of knowledge to share that could completely change the way you look at vegetables.

Once you get home, it’s essential to know how to store your fresh produce. Not every fruit or vegetable loves the fridge; some prefer a cool, dark place. Tomatoes, for example, lose their flavour in the fridge, while leafy greens benefit from a cool environment. Did you know, for example, that it’s better not to store potatoes and onions next to each other because onions speed up the ripening process of potatoes? And a little life hack: store herbs in a damp paper towel in the fridge to keep them fresh for longer. It’s the little things that make all the difference.

• Start slowly – set a nice table, light a candle, put on some music

• Go for a buffet – everyone takes what they want, as much as they want

• Mix hot & cold, sweet & savoury – think quiche, salad, granola with yoghurt, chocolate cake…

• Work with what the season offers – asparagus, young leeks, fresh herbs

• Ask everyone to bring something – that way you really celebrate together

Before you throw anything away, stop and take a moment. Look, smell, taste. The expiration date is just a guideline; many products are still perfectly good to use. That piece of cheese with a bit of mold? Cut it off and enjoy the rest.

Don’t let leftovers or ripe fruit and vegetables simply go to waste. That ripe fruit? Ideal for making delicious jams or refreshing smoothies. And those ripe vegetables? They form the perfect base for a heart-warming soup or a creamy puree. This is such a simple and sustainable way to ensure that you use every last crumb of your fruit and vegetables.

Even after all these conscious steps in our kitchen, we are sometimes left with 'waste'. But is it really waste if it contributes to our compost heap, which in turn feeds our garden? Or the peels and leftovers that make my chicks very happy, reward us with fresh eggs. Isn't that wonderful!

Before you head to the compost heap or the chicken coop with your ‘waste’, there are a few creative ways to use these leftovers. For example, make pesto from radish leaves or use leek greens as a substitute for onions in your dishes. Apple peels can be the basis for homemade apple cider vinegar, and asparagus peels are perfect for a rich asparagus soup.

And it goes beyond just fruits and vegetables. That almost empty mustard jar? Perfect for making a vinaigrette. And that empty jar of pickles ? Refill it with fresh veggies to make your own pickled vegetables!

For those who love quick and smart solutions, I regularly share zero waste hacks on TikTok.

So, there you have it, my 7 golden tips to make your kitchen zero waste and your cooking even greener.
Hopefully they will make you want to get started yourself, every little step counts. Together we will cook the difference!
Cheers,
Sofie X

PS: If you have any tips yourself, please send them to me!

PS Do you have any good Easter ideas or hacks? Let me know, I'd love to share them!