top of page

Zero Waste Cooking

Writer's picture: Rahul PhalkeRahul Phalke

In the past few decades, there has been a rising concern about the health and future of the planet. People around the world have started adapting to a sustainable lifestyle by eliminating single-use plastic and being mindful of water usage. However, cooking and eating are some of life’s greatest pleasures and they aren’t without any problems. The amount of waste created during food preparation is one of the ecosystem's greatest issues. All over the world around 40% of food is wasted during post-harvest and processing stages. Sustainability starts from the kitchen and one of the most creative solutions to food waste is the concept of Zero Waste Cooking.


A hand holding a swede (rutabaga) with a field in the background, showcasing the natural setting and the vibrant vegetable.

“The greatest threat to our planet is the belief that someone else will save it.” - Robert Swan

What is Zero Waste Cooking?


Zero Waste cooking means leaving no waste behind while cooking a meal. It is a style of cooking that focuses on utilising all parts of the food. This approach is not about limiting the types of food you eat, but rather being resourceful and creative with what you have. It involves finding different ways to use leftover vegetables, fruits, grains, and other ingredients to make new dishes.

It doesn’t necessarily mean using every part in one particular dish but finding an alternative use for edible parts of the food that we would usually throw away. With a bit of extra consideration, these ingredient parts can be repurposed in ways you may not have considered, almost as if kitchen waste doesn't exist. From leftover and wilting herbs to leaves of root vegetables, there are hundreds of ways of bringing out the best out of every ingredient without wasting a single thing.

 

How to use Leftover Green in Zero Waste Cooking


A plate of green pasta topped with pesto, placed on a white board. The dish is accompanied by a red and white checked towel, adding a rustic touch to the presentation.

Whether you're purchasing root vegetables from the market or cultivating them in your garden, carrots, radishes, turnips, beets, and all other root vegetables come with a cluster of leaves attached. Once washed clean, these leaves can be used in many ways. They are excellent raw in salad bowls or mixed into homemade kimchi. Greens can also be sautéed or used in stir-fries, offering a good alternative to spinach in recipes. If the leaves are slightly past their prime and beginning to wilt, they can be blended into a juice or smoothie, or incorporated into pesto sauce. Carrot leaves, celery leaves, and wilted parsley are wonderful additions for enhancing the flavour of green sauces, soups, and risottos. Leftover herb leaves like fennel can be used to flavour stocks or infused into vodka for creative cocktails on the weekend.


A jar of handmade pesto with a rich green color, placed on a white background. The jar is filled with pesto, showcasing its texture and vibrant color.

 

Stems from Swiss Chard, Kale, and Arugula


For most salad greens like Swiss Chard, Kale, and Arugula, the leaves are typically separated from the fibrous stems. However, these stems can also be chopped and incorporated into stir-fries, pasta dishes, pureed for soups, smoothies, and juices or thinly sliced into strips for use in salads or slaws. The firm stems of broccoli, cauliflower, or fennel are ideal for grilling or roasting as a flavourful side dish.


A whole broccoli next to two bouquets of chopped broccoli florets. The broccoli stem is also visible, placed beside the bouquets, showing the different parts of the vegetable.

Creative Use of Fruit and Vegetable Peels


A lot of fruits and vegetables are peeled before use, such as carrots, potatoes, cucumber, garlic, onion, watermelon, apples, peaches, and many more. However, many of these peels are edible, making peeling unnecessary. Whether for texture, appearance, or preference, the peels are often treated as scraps and thrown away.

Instead of throwing them away, these peels can be repurposed in many creative ways. Onions and garlic are known to have more flavour in their outer layers, particularly in the skin or peel. However, their papery skin is not especially good to eat on its own. but they can be dehydrated and crushed to be used in spice mixes or seasoning or added to stocks to enhance the flavour.


A potato being peeled with a peeler, with the peel in thin strips beside the potato. Several whole potatoes are still intact with their skins on, and a pile of potato peels is scattered around on the surface.

For vegetables like potatoes and carrots, the peels can be used in salads or baked into crisps as a snack. Cucumber peels are great when chopped for yoghurt dips like tzatziki.

Fruit peels like apples, pears and peaches can be dehydrated as a snack or crushed with salt to make fruit salts. The peels can also be added to vinegar or oil for flavoured condiments, or to infused alcohols like Vodka or Rom with fruity flavours. Peels of tough fruits like watermelon can be grated to use in salads and slaw or cooked for a long time with sugar and spices to soften them up for a dessert or preserve.

 

Reusing Scraps for a sustainable way of cooking


If you don’t feel like using up the peels or leaves of the vegetables every single time, you can keep them in an airtight container in the freezer. Once the container is full, you can use the scraps for making stock. And once you’ve used your ingredients as far as they will go, instead of tossing them into a garbage bin, start composting. All the non-edible parts, such as eggshells, used coffee grounds, and tea leaves, can be composted. This compost can then be utilized in the home garden or donated to the community.


FAQs about Zero Waste Cooking


1. What is Zero Waste Cooking?

Zero Waste Cooking is a sustainable approach to food preparation that aims to reduce waste by utilizing all parts of the food. This includes using leftover vegetables, fruit peels, stems, and other typically discarded parts to create new and delicious dishes, minimizing food waste.


2. How can I use vegetable peels in Zero Waste Cooking?

Vegetable peels like potato and carrot skins can be baked into crispy snacks, while cucumber peels can be used in dips like tzatziki. Onion and garlic skins can be dehydrated and added to spice mixes or used to enhance the flavor of stocks. The possibilities are endless!


3. Can I use fruit skins in cooking?

Yes! Fruit skins like apple, pear, and peach peels can be dried and used as snacks, made into fruit salts, or added to infused oils and vinegars. Watermelon peels can be grated for salads or preserved in sweet dishes.


4. What should I do with leftover herb leaves and stems?

Leftover herb leaves like parsley, fennel, or celery can be used to flavor sauces, soups, or smoothies. The fibrous stems of greens like kale and Swiss chard can be added to stir-fries, soups, or even pureed for sauces.


5. How do I store food scraps for later use in Zero Waste Cooking?

Store food scraps like vegetable peels, stems, and leaves in an airtight container in the freezer. Once the container is full, you can use them to make flavorful stocks or broths.


6. Is Zero Waste Cooking difficult to implement at home?

Not at all! Zero Waste Cooking is about getting creative with what you already have. It doesn't require special skills, just a little extra care and resourcefulness to use every part of the food you purchase or grow.


7. What are the environmental benefits of Zero Waste Cooking?

By reducing food waste and repurposing leftovers, Zero Waste Cooking helps lower the carbon footprint associated with food production and disposal. It also reduces the amount of food waste sent to landfills, which contributes to a healthier planet.


8. Can Zero Waste Cooking save me money?

Absolutely! By using all parts of your ingredients and repurposing leftovers, you can reduce grocery costs by getting the most out of every food item you buy. Plus, making use of food scraps and leftovers can cut down on takeout or pre-packaged meals.


A compost bin placed in a green field, surrounded by grass and nature. The compost bin is filled with organic waste materials like leaves, food scraps, and garden waste, contributing to a sustainable way of recycling and enriching the soil.

 

 

We are a newspaper dedicated to the world of food. 
 

Food is the passion of billions of people around the globe, and we are all about sharing. With exclusive behind-the-scenes articles from some of the best, newest and upcoming restaurants, and food producers, you can join us on our journey within the world of gastronomics.

Learn the history of your everyday produce and gain a deeper understanding of the production chain from farm to table.

Reduce food waste and get inspired by our fantastic recipes created by professional chefs and food professionals.


Follow the restaurants and professionals within the industry, as they make their mark on the modern food world as well as learn the secrets that made restaurants stand the test of time.

Try new dishes, from all around the globe and elevate your everyday cocking.
Let's get inspired and share the gastronomic world together!

Follow us on Facebook or Instagram or subscribe to our newsletter for all the latest food news, restaurant reviews and inspiring recipes from around the globe.






 

We are The Gastronomic Daily

  • Instagram
  • Facebook
bottom of page