Sustainable cooking: 7 zero waste tips

Before I step outside, I first dive into the kitchen. What do I still have in my fridge and freezer? What treasures are hidden in my pantry? 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 avoid impulsive purchases (although I admit, sometimes a little spontaneity is fun 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, crunchy apples in autumn – natural rhythms that remind us of the cycles of life. Plus, by buying locally, we reduce food miles and support our local farmers. A win-win! And if you want to know more about vegetables and their seasons, you should definitely check out the videos of Tijs from De Groentelaar. He has a wealth of knowledge to share that can completely change your perspective on vegetables.

Once home, it's essential to know how to best store your fresh purchases. Not every vegetable or fruit likes the fridge; some prefer a cool, dark spot. For example, tomatoes lose their flavor in the fridge, while leafy greens actually benefit from a cool environment. Did you know that you should avoid storing 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 longer. It's the little things that make a difference.

• Start calmly – set a beautiful table, light a candle, play some music

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

• Mix warm & cold, sweet & savory – think quiche, salad, granola with yogurt, chocolate cake…

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

• Ask everyone to bring something – this way you truly celebrate together

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

Don't let leftovers or ripe fruits and vegetables go to waste. That ripe fruit? Perfect for making delicious jams or refreshing smoothies. And those ripe vegetables? They make the perfect base for a hearty soup or a creamy puree. This is such a simple and sustainable way to ensure you use all your fruits and vegetables down to the last crumb.

Even after all these conscious steps in our kitchen, we sometimes end up with 'waste'. But is it really waste if it contributes to our compost pile, which in turn nourishes our garden? Or the peels and scraps that make my chickies very happy, rewarding us with fresh eggs. Isn't that beautiful!

However, before you head to the compost pile or the chicken coop with your 'waste', there are still a number of creative ways to use these leftovers. For example, make pesto from radish greens or use leek greens as a substitute for onion in your dishes. Apple peels can form the base for homemade apple cider vinegar, and asparagus peels are perfect for a rich asparagus soup.

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

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

So, those were my 7 golden tips to make your kitchen zero waste and your cooking skills even greener.
Hopefully, they inspire you to get started yourself, every little step counts. Together we can cook up a difference!
Bisous,
Sofie X

P.S.: Do you have any tips yourself? Please send them to me!

P.S. Do you have any good Easter ideas or hacks? Let me know, I’d love to share them further!