Each year, tons of food – literally 1.3 billion tons – end up in the trash, adding to the ever-growing greenhouse gas emissions and putting a strain on our planet’s resources.
In the US, we waste 40% of all our food – which hurts both our wallet and the planet. If food waste were a country, it would be the third largest emitter of greenhouse gasses behind the US and China.
Some of the links in this post are affiliate links; for more information please see my disclosure policy.
So how do we prevent this? Learning how to store your food properly and meal plan is half the battle.
But there are even more ways to reduce food waste. Here’s a guide to stop wasting food (and save money in the process).
utilize your leftovers
Sometimes we make too much food or can’t finish the food we ordered. Here are a few tips for preventing having too many leftovers, on top of what to do with them when you have them anyway.
dine out mindfully
Try to only order what you know you’ll finish. Knowing your body and personal tastes helps a lot here. For example, I know I love pizza and Mexican dishes so I’ll try to stick with those.
Asking about portion sizes and being aware of side dishes with entrees is helpful too. For example, many Mexican restaurants will give you a side of beans and rice – if this is too much for you, simply tell them ahead of time.
If you’re at a buffet, remind yourself that your eyes are bigger than your stomach. Take only what you like and can finish. And if you want to try something new, opt for a small portion just in case it’s not for you.
When you absolutely cannot finish your plate, get it to go so you can eat it another day. Even better if you bring your own metal tiffin for storing it.
have a leftovers night
Dedicate one night of the week to finishing the leftovers in the fridge. You can mix and match to plate up something tasty. For example, make yourself a plate of mac and cheese from Monday night, broccoli from Tuesday, and chicken cutlets from Wednesday.
think ingredients, not leftovers
Most of my leftovers tend to be side dishes (think rice, cooked veggies, etc.). Which means I always have some ready-made ingredients on hand to whip up a new meal.
Some ideas include:
- Turning extra pasta or cooked vegetables into a frittata
- Creating burritos with leftover rice, beans, meat and vegetables.
- Blending a can of tomato sauce up with leftover vegetables to create a veggie-packed sauce for pasta
- Using fried rice as a base for your next stir fry.
- Turning the last bits of roast chicken into chicken salad. Combine the chopped meat with mayonnaise, salt and pepper, celery, and chopped onions. You can put it between two slices of bread, or eat as is.
- Using leftover rice to make rice pudding.
make soup
You can’t go wrong throwing together an impromptu soup. I like the idea of ‘use-it-up’ soup that cleans out leftover steamed, roasted or grilled vegetables. Throw it into a blender with 3 to 4 cups of vegetable broth, then add any extra seasonings. Serve hot!
add fresh food to canned soup
If you have some leftover spinach, swiss chard, or mushrooms sitting in your fridge, add them to some canned soup. Just empty your canned soup into a pot and add some greens you want to use up to it. Let it simmer and cook for a bit together until the greens wilt, then remove from heat and enjoy.
use food scraps strategically
Say it with me: Food scraps are not trash. Your potato peels, strawberry tops, and carrot tops all have a place at your table – if you’re crafty enough.
I had a scrappy recipe series on my socials where I made all kinds of things like glazes from empty jam jars and wilted spinach icing. Cooking with food scraps is both rewarding and a money saver.
Here are several ways to use up food scraps:
- Use the odds, ends and peels of vegetables like carrot, celery, and onion to make veggie broth.
- Carrot, radish, and beet tops can actually be eaten (make pesto or salad).
- Strawberry tops can be used to make a delicious simple syrup for coffee, mocktails, or lemonades. Or add them right into smoothies for extra vitamins and fiber.
- Onion and garlic skins can be ground up into onion/garlic powder.
- Make citrus powder from leftover lemon and lime skin. Bake citrus peels for 2-3 hours until crispy and dry. Blend with salt, if desires. Then store in an airtight container for ~3 months.
- Save pumpkin seeds for roasting.
- Use herb stems – like basil, cilantro, and parsley – to blend into an herbal sauce by combining with mayo, salt, pepper, lemon and garlic. Or chop them up and add them to soups and stews.
- Add celery leaves to soup for extra flavor.
- Watermelon rinds can be added to smoothies or chopped up and used in stews to bulk them out. I’ve even made watermelon rind and apple jam before!
- Find ways to use up stale bread – like turning it into croutons.
I recently challenged myself to try saving and using every food scrap I had for a week. You can watch my journey below!
expiration dates decoded
Many products have a sticker labeled ‘sell-by, use-by, best-by’ on there. But you can pretty much ignore them, considering it’s impossible for the manufacture to know exactly when something goes bad.
The most ironic example of this is honey. Honey you find in stores typically has an expiration date on it – yet honey found from ancient Egypt, 1000s of years ago, is safe to eat.
Also, food is most sensitive to temperature, lighting, humidity, and proximity, which varies from home to home. Bananas may spoil faster in my house than in yours, simply based on one of these factors. No label can predict that!
here’s what those labels actually mean:
- Sell-by: Tells the store how long to display the product for sale for inventory management. It is not a safety date.
- Use-by: Is the last date recommended for the use of the product while at peak quality. It is not a safety date except when used on infant formula.
- Best-by: Indicates when a product will be of best flavor or quality. It is not a purchase or safety date.
The only time you should avoid eating a food is if it’s spoiled. Spoiled foods will develop an off-putting odor, flavor or texture due to naturally occurring spoilage bacteria (more on this later). Don’t eat it if it develops such characteristics.
utilize your freezer
The freezer is a powerful tool you’re probably underutilizing. Frozen foods last longer and are a great way to stop produce from going bad before you can get to it.
Consider blanching vegetables and some fruit before freezing them – Blanching stops destructive enzymes that can cause loss of flavor, color and texture during freezing. Blanching also loosens the skin on fruits like peaches and tomatoes, allowing you to peel them with ease.
Blanching is scalding produce in boiling water for a short time, then transferring them to an ice bath before freezing. Vegetables like broccoli, cauliflower, string beans, brussels sprouts and root veggies benefit most from blanching.
Blanching times will vary based on which vegetable or fruit you’re focusing on, but here’s a good guide to keep in mind. Don’t forget to label whatever you freeze with the date you froze it and what it is.
You can also freeze several unconventional items like:
- Eggs (don’t freeze in their shells – instead, crack the eggs, whisk and pour into an ice cube tray, then freeze. Keeps for up to a year).
- Pasta (Make sure to cook al dente, otherwise it may be mushy after defrosting. Keeps for ~2 months).
- Hard cheeses (Best to grate first and store in an airtight container. Keeps ~6 months).
- Nuts (Can be frozen in their shells or shelled. Keeps ~1-2 years).
- Opened wine (Freeze in ice cube trays, then transfer to freezer bags like Stasher. Add to stews, sauces, or risottos. Keeps ~6 months).
- Cake (Avoid freezing cakes with icing, filling or decoration. Freeze whole or in slices. Keeps ~6 months).
Upcycled glass jars are a great way to store frozen food. However, if freezing a liquid, always be sure to leave room at the top for expansion. And never try to stack jars.
You can cook most vegetables, meats and bread straight from frozen. But if your food does need to thaw, be mindful thawing at room temperature invites microbes that spoil good food.
Instead, try thawing in the fridge for 24 hours, or place the item in a bowl of cold water, making sure to change every 30 minutes (use the excess water to feed houseplants!).
You can also use the microwave as well. However, if you’re defrosting in a mason jar, the safest way is to let it thaw in the fridge under a plate to catch excess water. This will prevent cracking and leaks.
And of course – don’t forget about your frozen goods! Many people “lose” items in the back of the freezer so try to plan a freezer night to eat your frozen food every week or two.
one bad spot isn’t the end
If you see a brown spot on a banana or a potato, don’t toss the whole thing. I cut off the black spots and eat the rest!
However, if you notice multiple black spots or it starts to shrivel, you may need to cook it on high heat to help kill anything off. Always use your judgement – and certainly don’t chance anything if it smells rancid!
If your vegetables are a bit dry or limp, they can be rescued. But if they’re slimy, mushy, or discolored, they’re rotten.
Some veggies have tell-tale signs they’ve gone bad. For example, celery will become white and hollow, eggplants will toughen and asparagus tips will go soft and turn black.
For fruits, examine their skin. Fruits like grapes, plums and apricots should be smooth, not wrinkly. Melons shouldn’t have any squashy patches. And always avoid fruit that has mold or a bad odor.
To reduce waste, always try to compost what has gone rancid. Here’s how to compost in an apartment or backyard.
only buy what you’ll eat
Never go grocery shopping hungry – this leads to impulse buys. Instead, stick to your staples and don’t get too adventurous.
I’m not saying you can’t try new things or indulge in a treat every so often but let it be with reservation.
Some grocery stores will capitalize on trending items or seasonal products (pumpkin ice cream in the fall, anyone?). But I advise steering clear of these unless you know you like them.
Instead, allow yourself one or two snacks every week, and try to stick to things you already know you’ll enjoy (like chips and salsa or your favorite ice cream flavor).
Doing this will ensure everything gets eaten before the week is through.
For even more tips, be sure to check out my YouTube video below!
How are you saving food from going to waste? Let me know your tips in the comments!
The post How to Stop Wasting Food (And Save Money) appeared first on Going Zero Waste.
Tourism now produces nearly one of every 11 tons of greenhouse gases the world emits. A 2024 analysis published in Nature Communications found that global tourism generated about 5.7 billion U.S. tons of carbon dioxide equivalent in 2019, or about 8.8% of total global emissions, and that the sector’s footprint grew 3.5% per year between 2009 and 2019, double the growth rate of the rest of the world economy.
The travelers behind those numbers keep multiplying. UN Tourism counted a record 1.52 billion international arrivals in 2025, up 4% from 2024 and well past the 1.4 billion recorded in 2018, when this article was last updated. The good news: the biggest sources of travel emissions are also the ones you control directly, and the data now lets us put numbers on each choice.
1. Choose Your Transportation — the Biggest Lever You Control
How you get there typically outweighs everything you do after you arrive. Per-kilometer comparisons compiled by Our World in Data from U.K. government emissions factors show how wide the gap between modes really is:
| Travel mode | Grams CO2e per passenger-km | Vs. a domestic flight |
|---|---|---|
| Domestic flight | 246 | — |
| Gasoline car, driver alone | 170 | 31% less |
| Short-haul international flight | 154 | 37% less |
| National rail | 35 | 86% less |
| Eurostar (electric high-speed rail) | 4 | 98% less |
| Source: Our World in Data, based on U.K. Department for Energy Security and Net Zero conversion factors. Figures include the added warming effect of aviation emissions at altitude. | ||
When you do fly, three choices shrink the damage.
Fly direct: takeoff and climb burn the most fuel, so every connection adds a second high-emission phase to your trip.
Fly economy: the International Council on Clean Transportation calculates that premium seats emit 2.6 to 4.3 times more CO2 per passenger-kilometer than economy seats because they occupy more of the aircraft — premium cabins accounted for nearly 20% of all commercial aviation passenger emissions in 2019.
And once you land, your choice of transit, walking, or biking rather than defaulting to a rental car, has a significant impact on your journey’s carbon impact.
2. Bring a Reusable Water Bottle — Because Two of Every Three Bottles You’d Buy Become Waste
The UN Environment Programme estimates the world purchases about 1 million plastic drinking bottles every minute, and travelers in unfamiliar places are reliable customers. In the U.S., only 30.2% of PET bottles were recycled in 2024, according to the National Association for PET Container Resources, which means roughly seven of every 10 bottles bought on a domestic road trip end up landfilled, burned, or littered.
A filled reusable bottle also gets you past airport water prices; most U.S. airports now offer refill stations beyond security. Where tap water isn’t potable, a bottle with a built-in filter or purifier still beats a week of single-use purchases.
3. Use Reef-Friendly Sunscreen — Up to 6,000 Tons Wash Into U.S. Reef Areas Each Year
The National Park Service estimates that up to 6,000 tons of sunscreen wash through U.S. reef areas annually. A 2022 Stanford study published in Science showed why that matters: corals and anemones metabolize oxybenzone, a common UV filter, into a compound that sunlight turns toxic, and bleached corals, already stressed by warming water, are the most vulnerable. NOAA research at Oahu’s Hanauma Bay found that a single day’s sunscreen pollution can linger in the enclosed bay for another two days.
However, regulation is catching up. Hawaii banned the sale of sunscreens containing oxybenzone and octinoxate beginning in 2021, and the U.S. Virgin Islands, Palau, and Bonaire have adopted similar restrictions; Maui County goes further, allowing only mineral sunscreens.
Because “reef safe” is a marketing term without a consistent labeling standard, read the ingredient list: look for non-nano zinc oxide or titanium dioxide as the active ingredients, and skip oxybenzone and octinoxate whenever you plan to swim.
4. Eat Local — for Your Plate’s Sake and the Community’s
Eating at farmers’ markets, street stands, and neighborhood restaurants keeps your travel dollars in the local economy and connects you to the place you came to see. On the climate side, the accounting is more specific than “local food equals low carbon.” Data from the largest global food-systems study, compiled by Our World in Data, shows transport accounts for only about 5% of food’s total emissions, because most food moves by ship. What you order matters far more, because producing a kilogram of beef emits about 60 kilograms of greenhouse gases, versus 1 kilogram for peas.
Local, in-season eating still delivers a real climate benefit in one specific case: it steers you away from air-freighted perishables. Flying food emits roughly 50 times more greenhouse gas per ton-mile than shipping it by sea, so the out-of-season berries and asparagus at a resort buffet carry an outsized footprint.
Order what grows where you are, lean toward plants and local seafood, and you cover both the carbon and the culture.
5. Treat Your Hotel Room Like You Pay Its Utility Bill
Heating and cooling account for almost 40% of the electricity and more than half of the natural gas that U.S. hotels and motels consume, according to the Deparment of Energy’s ENERGY STAR program, and the average guest room sits empty about 12 hours a day, often with the air conditioner running the whole time. Setting the thermostat back several degrees and switching off lights and the TV when you head out is the single most effective in-room habit a summer traveler has, especially in hot destinations where that electricity is likely generated with fossil fuels.
Smaller habits compound. Hang your towels and skip daily housekeeping so linens aren’t laundered after every night. And rather than dropping a single wrapper in the room’s trash can, which prompts housekeeping to replace the plastic liner, carry small trash out to public or lobby receptacles.
6. Slow Down and Stay Longer
Because transportation usually dominates a trip’s footprint, staying longer can lower the carbon cost of each vacation day. One 10-day trip produces far less travel-related carbon than three long weekends that use the same number of vacation days. The researchers behind the 2024 tourism-emissions study identify long-haul flight growth as one of the trends most at odds with climate goals. Fewer, longer trips closer to home — and the Pacific Northwest offers plenty — give you more vacation for each ton of carbon emitted.
Before You Go: A Quick Checklist
- Book direct flights in economy or take the train where routes allow.
- Pack a reusable water bottle (and filter, if needed) and a mineral-based, non-nano zinc oxide sunscreen.
- Plan one longer trip instead of several short flights.
- At the hotel: set back the AC when you leave, reuse towels, decline daily housekeeping.
- Eat what’s local and in season; go easy on beef and air-freighted produce.
Related Reading on Earth911
- 19 Ways To Reduce Your Environmental Impact While Overlanding
- Which Reef-Safe Sunscreen Should You Buy?
- How Big Is the Carbon Footprint of Your Transportation?
Editor’s Note: This article was originally published on June 2, 2015, and was most recently updated in July 2026.
The post Eco-Responsible Travel Tips for the Summer appeared first on Earth911.
https://earth911.com/travel-living/eco-friendly-travel-tips-summer/
Today’s Earth911 inspiration is from philosopher, neuroscientist, and geostrategist Nayef Al-Rodhan. He said, “No sustainable prosperity or security can be attained at the expense of marginalization of others. Indeed, in today’s world, humanity will either triumph or fail as a whole.”
Earth911 inspirations. Post them, share your desire to help people think of the planet first, every day. Click the poster to get a larger image.
The post Earth911 Inspiration: We Triumph or Fail as a Whole appeared first on Earth911.
https://earth911.com/inspire/earth911-inspiration-we-triumph-or-fail-as-a-whole/
Ever looked around a grocery store and thought “wow, there’s so much plastic”? From pre-cut fruit in clamshells to cucumbers wrapped in plastic, it can be hard to avoid.
That’s because plastic food packaging makes up approximately 40% of all plastic waste generated globally. The USA, Europe and China generate the most packaging waste.
Some of the links in this post are affiliate links; for more information please see my disclosure policy.
But plastic isn’t the only source of waste associated with our food. Food waste is a huge problem too – and it happens on both an individual and retail level.
For example, did you know grocery stores will toss perfectly good produce if it doesn’t meet their ‘beauty standards’? If it’s not the right size, shape, or has even minor blemishes, it’s tossed.
Additionally, Americans waste 40% of all our food – be it through improper storage, buying more than needed, etc.
In today’s economy, everything’s becoming more expensive, and that includes groceries. According to the USDA, in 2026, prices for all food are predicted to increase 3.6 percent. In other words, we – literally – can’t afford to waste anything.
If you want to start zero waste grocery shopping, there’s more to consider than just plastic packaging. Here’s everything you need to know about getting plastic-free groceries, avoiding food waste, and saving money in the process.
what is zero waste grocery shopping?
Zero waste grocery shopping is when you try to reduce waste while buying items like produce and dry goods. And it shouldn’t only account for plastic packaging waste, but food waste too.
You can accomplish this by choosing loose/naked produce over pre-packaged goods. Bringing your own produce bags and tote bags help cut back on single-use plastics.
Choosing imperfect produce or lonely bananas also helps reduce waste. Some grocery stores will even sell wonky or slightly damaged produce at a discount.
It’s also helpful if you have access to bulk bins (aka refillieries). You bring your own containers and fill them with goods like dry beans, spices, and flours. The beauty is getting to take as much or as little as you need.
Farmers markets are also great because most produce is package-free and doesn’t have produce stickers on it. Berries tend to come in paper cartons and they’re not afraid to sell wonky looking produce either.
However, you can still get plastic-free groceries even without access to these shops. Check if your local grocery store has naked produce to choose from.
For other goods, (like pasta, pickles, or rice), try to opt for packaging like glass, paper, cardboard, and metal over plastic. Here’s how to keep your groceries low waste even without bulk bins.
And if you’re still left with lots of packaging, make it a goal to upcycle the containers whenever possible. Reusing plastic clamshells to make crafts or donating them to community gardens is a good start.
Soft plastics can be harder to upcycle and recycle, as they’re not typically accepted via curbside recycling. Check if your local grocery store has a soft plastic recycling take-back program.
And remember, zero waste can (and should) still apply to your actual food! We’ll be discussing creative ways to reduce food waste in the coming sections so be on the lookout.
For a more in-depth look at the zero waste grocery system, be sure to check out my book 101 Tips For a Zero Waste Kitchen.
make a plan
Now that you know what zero waste grocery shopping is, making a plan can help you succeed.
Researching where your nearest bulk bins and farmers markets are located is beneficial. The Refill Collective is a handy resource for finding local refilleries – just put in your zip code and see what pops up!
If they’re too far away (more than an hour’s drive), it may be more efficient to utilize your local grocery store. Here’s everything to consider when shopping for low waste groceries.
budgeting
What does your budget look like? Mapping out how much you’re comfortable spending is important, especially if you’re going to the bulk bins.
For example, maybe you have $150 altogether you’re comfortable spending, but plan on going to both the market and the bulk bins. Consider setting aside $50 for the market, $100 for the rest of the groceries.
It can help to take cash to avoid going over your designated budget. Credit cards are easy to overspend on because you can’t see the money leaving your hands.
And don’t forget to take advantage of discounts, sales and coupons. If you download your local grocery store’s app, or follow them on socials, you may be the first to find out about these deals.
Local farmers may also be willing to lower their prices on slightly bruised produce or even throw in an extra one for free! Don’t be afraid to haggle, especially if you’ve built a rapport.
Here are a few more tips for staying in budget:
- In-season items tend to be less, because they’re more bountiful. Ex: Summer tomatoes over tomatoes in the dead of winter.
- Dry beans and legumes will always be less than pre-cooked, canned versions. Stock up!
- What’s happening in the world can affect market prices – look for more affordable alternatives when this happens (ex: Instead of berries, choose bananas)
RELATED: How I Cut My Grocery Bill to $300 a Month
what to bring
To shop low waste, there are certain items that’ll make your life easier. Here are a few of my all-time favorites.
produce bags
There are all kinds of reusable produce bags, from synthetic to cloth, mesh vs. solid. I personally love mesh cotton produce bags for big leafy greens like lettuce or kale. Solid cloth bags are also great for storing dry beans or grains at bulk bins.
tote bags
You probably have a bunch of these stashed in one of your drawers. Or buried in your closet. If not, ask your loved ones if they’d be willing to part with some – bet they have a bunch too. Use totes to carry all the produce you stash in your reusable produce bags.
jars
If you’re planning on hitting up a bulk store, taking some mason jars (or upcycled empty jars) is ideal. To make sure they don’t clank against one another, position them into a wine bag with dividers – this will keep them stable.
meal plan and prep
Creating a meal plan for the week helps you better understand what to buy on grocery runs.
I suggest planning meals around ingredients over meals. Because who knows what you’ll be craving Tuesday night opposed to Sunday night?
Making a master list of all your favorite recipes can help narrow down what ingredients you may need for the week. For example, I love Mexican food so I know I’ll want a burrito or a taco at least once in the week.
Make sure to write your list down – either on scrap paper or in an app – and stick to it. This will help you prevent impulse purchases.
But always check your fridge first before buying more. Because who needs an extra bushel of carrots floating around?
Once you’ve acquired your ingredients, prepping some of them ahead of time will help you in the long run.
You don’t have to spend a whole day cooking every single meal. Just peeling and chopping your carrots is a good place to start.
Having ingredients chopped and ready to go makes assembling dinner so much quicker – a blessing after a long day at work!
RELATED: My Weekly Meal Planning System That Prevents Food Waste
If you’re into visual content, check out my meal prepping video above! It’ll give you a better grasp on what I mean by prepping ingredients (not just meals).
know how to store your food
This runs into knowing how to store your food (prepped or not). If you take those carrots and just chuck them into your fridge, you may lose them sooner than you can get to them.
Instead, consider chopping and storing carrots in a glass of water in the fridge. This will keep them crisp for much longer and prevent them from going limp. They’re also easier to snack on this way (I love mine with homemade hummus)!
The opposite is true of berries – don’t wash or cut them until ready to eat. You’ll want to keep them in an airtight container.
And speaking of containers, always try to store food plastic-free. I recommend glass snapware, silicone bags, upcycled jars, and metal tiffins.
Where you put those containers matters too. Fridge organization plays a huge role in how long your produce holds up.
For example, you don’t want to store items like berries on the fridge door – that’s the warmest spot in your fridge! Save that space for items like condiments and sauces that won’t spoil easily.
Your crisper drawers are ideal for keeping high humidity (like leafy greens) and low humidity (ethylene-emitting fruits) produce separate. Just don’t overpack them.
RELATED: How to Store Food So It Lasts Weeks
reduce food waste
Now how do you keep all this food from going bad? You cook with it of course! And that means using up everything – from leftovers to odds and ends.
I better not see you tossing out your carrot tops. They taste similar to parsley! You can use them to make pestos or flavor salad dressings.
And that doesn’t just go for carrot tops. There are so many edible parts of vegetables many people don’t know about – strawberry tops, beet tops, celery root, etc. You just have to know how to cook with them.
Adding strawberry tops into smoothies gives you an extra dose of vitamins – plus you don’t even taste them. And I love making salads using beet and radish tops.
Even vegetable peels can be made into things like chips or stock. Doing this not only prevents food waste but also saves you so much money.
For even more ways to use up odds and ends, I have tons of great scraptastic recipes in my book 101 Tips For a Zero Waste Kitchen. Learn how to make strawberry top simple syrup, preserve your lemon peels, and so much more!
RELATED: How to Stop Wasting Food (And Save Money)
I recently challenged myself to save my food scraps for a week! Watch to learn more savvy ways to use up your bits and ends.
compost
If you can’t reuse your odds and ends in a dish, compost them. Because food scraps don’t break down in landfills.
You can do this by simply collecting food scraps in an empty takeout container and keeping it in the freezer. Even an empty plastic sandwich bag works.
Investing in a countertop compost pail with compostable liners helps keep everything clean. Ideally, you’ll want to get one with a charcoal filter to prevent odors.
At the end of the week, you can compost your scraps by utilizing curbside compost or a pickup delivery service. Community gardens and farmers markets will sometimes also accept food scraps.
If you have access to a backyard, you can get a tumbler, DIY a compost bin, or a bokashi compost system. Trench composting is also a simple option (aka, digging a hole and burying your scraps).
It’s also a good idea to brush up on what’s considered compostable. This will vary depending on who is accepting your compost.
If you’re using curbside compost, they often have access to industrial compost facilities that can break down items like meat and dairy. But if you’re backyard composting, you may want to steer clear of those unless using a bokashi method.
Just remember – composting your food scraps should remain a last resort! Always try to give them a second life first.
RELATED: Your Guide to Backyard Composting
What did you think of this guide to zero waste grocery shopping?
If you need more inspiration, consider purchasing my book 101 Tips For a Zero Waste Kitchen. Inside, I teach you how to buy in bulk, avoid unnecessary packaging, upcycle jars, and more.
The post The Ultimate Guide to Zero Waste Grocery Shopping appeared first on Going Zero Waste.
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