I learned to split my bins, write ‘landfill’ on my kitchen bin, save my scraps, make my own cleaners, use what we have before replacing it, favour long-lasting re-useable items and natural materials, and understand how to store food to maximise its lifespan.
Split my bins & keep the landfill small
The kitchen should have a teeny tiny landfill bin as well as compost, recycling, and potentially a separate soft-plastics recycling bin if this option is available to you. The mindset is that all of these bins should be the last resort for items that come into your home (ie consider using food scraps for stock before composting them).
Our compost bin is bigger than our landfill bin. We keep it on the kitchen bench so it’s front of mind and easy to access. I made it out of a metal tub I found and the lid of an old pot. Essentially, it just needs to be leak proof and have a hole on top to breathe.
Our tiny landfill bin is hidden in the laundry cupboard next to the kitchen (out of sight, out of mind). We also have a soft plastics bag hiding in this cupboard to keep us all sane while we transition as a household.
At our current rate of waste creation, I’ve estimated that we would fill one landfill bin every 8 months, and one recycling bin every 5 weeks. Previously, it would take 2 weeks to fill both bins, mostly from kitchen waste. Shrinking the size of our kitchen bin encouraged us to think twice about throwing things away.
Save my scraps
Food scraps have a multitude of uses. They can be turned into stock, iced tea, cleaning products and beauty products. The freezer is a great way to keep food until you’re ready to turn it into something new.
At our place, vegetable scraps are put into a bag in the freezer and then periodically turned into a delicious veggie stock for risotto, paella, soup and stews. On top of veggie scraps for stock, I’ve been saving fruit scraps for iced tea. The core and peelings of stone fruit are perfect to infuse overnight with mint leaves and some red or black tea. It makes a really refreshing cold drink. Meat off-cuts and bones make amazing stock, too. Even coffee grinds can serve a purpose before they go to compost, my favourite is a deep-cleansing body scrub combined with coconut oil.
Make my own cleaners
I hope I never need to buy cleaning products again. Vinegar rules!
- Dishes & Hands: Castile liquid soap. We have the same soap pump for both dishes and hands.
- Multipurpose spray: Vinegar + Castile soap + water. This spray is used for benchtops, floor, cupboards, oven, fridge, etc. It can even be used on carpet, leather and upholstery.
- Orange vinegar: Orange scraps + White vinegar + 2 weeks. The cleaner smells amazing and is highly effective. I also love seeing the bottle/s of orange slices on display in the kitchen. I find it decorative and beautiful. It’s become my own version of cut flowers. I also throw lemon rind in there if I don’t have a use for it.
- Baking soda: No recipe needed. Just put it in an old spice shaker and use for scouring the oven, cooktop, kitchen sink, drains, and stubborn grease. Shake on a surface and use the multipurpose spray to see it froth and bubble.
Use what we have before replacing it
Zero waste thrives with a ‘make do’ attitude. Use up what you have before replacing it with a zero waste alternative. Either that, or give it to someone who doesn’t have the same flexibility as you. Hide single-use items out of sight (out of mind) to help reduce any dependency.
We hid items in the garage to see if we could live without them. It worked. As a household, we can live without bags, plastic wrap, baking paper and snap lock bags: so, I was happy to give these away.
I have learned that zero waste thrives with a ‘make do’ attitude. Did I need to buy a metal lunchbox? No. I did not. I could have put leftovers in any jar or plastic container that has been floating around in my cupboards for years. Or I could have bought a plastic lunchbox from a thrift store for $1. Thanks to this very pretty, over-priced lunchbox, I’ve become conscious of why I am buying something. I don’t regret this purchase. It’s encouraged me to form a habit of bringing my own lunch to work. But, I don’t want anyone to think they need to prepare themselves for going zero waste by buying anything. Trust me, you can make do. The goal isn’t perfection, it’s improvement.
Favour long-lasting re-useable items
If anything needs to be purchased, favour long-lasting reusable items made from wood, metal, glass, marble, and natural fabric. Better quality products can be bought second-hand.
When the time comes to replace something in the kitchen, consider natural materials like wood and metal. These are often easier to find at thrift stores (I am looking forward to replacing our old kettle with an antique stove top one).
- Beeswax wraps: Substitute for plastic cling wrap
- Metal utensils and cookware: With wooden handles.
- Glass & Stainless steel containers: For food storage
- Wooden chopping board: For fruit, veggies and bread.
- Marble chopping board: For chopping meat and cheese.
Store food to maximise its lifetime
Research how to store fruit and veggies to maximise their lifetime. Utilise the freezer. If food starts to go bad, there’s often a recipe that compliments this part of the food’s lifespan (ie old milk makes excellent greek yoghurt, old veggies make great soup and old bananas make sweet smoothies).
Storing food takes a level of observation. I try not to over-stock so I can easily see if something is getting old. I have found a few simple tricks like storing carrots in a jar with a splash of water, or keeping fruit in the fridge to help it stay fresh a little longer in warm weather. I researched the main foods that we eat, and found tips for each one.
If we’re over-stocked, we’ll chop up food for the freezer such as carrots, corn, peas, spinach leaves, minced garlic, ginger, berries and sliced sourdough.
When the pantry gives us sad looking food, I turn to Pinterest for inspiration and see what comes up. Most fruit and vegetables have a recipe that compliments each stage of it’s life.