An introduction to zero waste cooking | Food / Recipes

Food waste in the United States has vast negative ramifications for the climate, health, and food safety.

Countering this peak in waste is a burgeoning global zero waste movement. The United States Environmental Protection Agency tackles zero waste by regulating product design – the quintessential tip of the iceberg. Products that conserve natural resources, preserve value and minimize environmental impacts create a positive ripple effect. The International Zero Waste Alliance has adopted a comprehensive approach aimed at instilling responsible disposal practices in the interests of good land management and environmental security.

However, this philosophy is not a modern concept, but refers to the first indigenous caretakers of the land. In 1519, Mexico City-Tenochtitlán was the largest in the Americas, home to 200,000 Aztecs, with an incredibly advanced zero-waste system. This was especially true when it came to food. Tenochtitlán recycled nutrients by reintroducing food scraps and human waste as fertilizer that fed the crops, which produced food for the city.

The simple idea of ​​recycling leftover food is a basic principle and a perfect starting point for those looking to introduce zero waste habits. Leftover food – think carrot tops, potato skins, animal bones, squash seeds, fruit peels, cheese rinds, herb stems and even coffee grounds – are easily turned into tasty meals and snacks with the right recipe. Even perishable foods that have gone bad can be tossed in a compost bin to create a rich fertilizer.

Pela has compiled a list of ways to reduce cooking waste in the kitchen, which can help reduce food spoilage, minimize packaging waste, improve environmental health, create nutrient-dense meals, and save money. ‘silver.