Zero Waste Cooking

Reducing food waste and packaging waste in the kitchen can feel overwhelming. Yet, simple recipes that use every part of ingredients can make a big difference. This post shares a few easy zero waste recipes anyone can try at home. It shows how to turn common kitchen scraps into a delicious meal, saving money and helping the environment.

Why zero waste cooking matters

Food waste accounts for a large share of household waste and contributes to greenhouse gas emissions. When food scraps go to landfill, they release methane, a potent greenhouse gas. Using all parts of your ingredients reduces waste and lowers your carbon footprint.

Zero waste cooking also saves money. Instead of throwing away peels, stems, and leaves, you can turn them into stocks, sauces, or snacks. This approach encourages creativity and helps you appreciate food more fully.

Ingredients to save and use

Many vegetable parts often discarded are edible and nutritious. Here are some common examples:

• Carrot tops: Use in pesto or salads.

• Broccoli stems: Peel and cook like the florets.

• Onion skins: Save for making vegetable stock.

• Potato peels: Bake into crispy chips.

• Herb stems: Add to soups or stocks.

  
  

Collect these scraps in a container in your fridge or freezer. When you have enough, use them to make a flavorful base for soups or stews.

Simple zero waste vegetable stock recipe

Making your own vegetable stock is a great way to use leftover scraps. It adds rich flavor to dishes and avoids buying packaged stock.

Ingredients

• 2 cups mixed vegetable scraps (onion skins, carrot tops, celery leaves, mushroom stems)

• 1 garlic clove, smashed

• 1 bay leaf

• 6 cups water

• Salt and pepper to taste

  
  

Instructions

1. Place all scraps in a large pot.

2. Add water, garlic, and bay leaf.

3. Bring to a boil, then reduce heat and simmer for 45 minutes.

4. Strain the stock through a fine sieve.

5. Season with salt and pepper.

6. Use immediately or cool and freeze in portions.

   
   

This stock can be the base for soups, risottos, or sauces. It keeps well in the freezer for up to 3 months.

Pot simmering homemade vegetable stock

Simple Zero-Waste Potato Skin Crisps

Turning leftover potato skins into crispy snacks is an easy way to reduce food waste. These crisps are crunchy, versatile, and perfect as a snack, side, or salad topper — no extra ingredients needed.

Ingredients

• Skins from 4–5 potatoes (washed and well dried)

• 1–2 tablespoons oil

• Salt to taste

• Optional seasonings: paprika, garlic powder, rosemary, black pepper

Instructions

1. Preheat the oven to 200°C (180°C fan).

2. Spread the potato skins on a baking tray in a single layer.

3. Drizzle with oil and toss to coat evenly.

4. Sprinkle with salt and any optional seasonings.

5. Bake for 20–25 minutes, turning halfway, until golden and crisp.

6. Remove from the oven and season to taste.

How to Use

• Snack on their own

• Serve as a crunchy side

• Sprinkle over soups or salads

• Dip into hummus, yoghurt dip, or leftover sauces

Tips for zero waste cooking success

• Plan meals around what you have: Use leftovers and scraps creatively.

• Store scraps properly: Keep them in a sealed container in the fridge or freezer.

• Use compost for inedible parts: If you have a garden, composting is a great way to reduce waste, if not check out your local council collections.

• Try new recipes: Explore dishes that use whole vegetables or less common parts.

• Share your efforts: Encourage family or friends to join zero waste cooking.

  
  

Other zero waste recipe ideas

• Herb stem pesto: Blend parsley or coriander stems with nuts, garlic, and olive oil.

• Fruit scrap vinegar: Use apple cores and peels to make homemade vinegar.

• Bread crust croutons: Cube leftover bread crusts, season, and bake for salad toppings.

  
  

These small changes add up and make cooking more sustainable and enjoyable.