Zero-Waste Cooking: 5 Easy Ways to Reduce Food Waste at Home

Learn how to store produce properly, freeze food effectively, transform scraps into meals, and shop with intention.

What is zero-waste cooking?

Zero-waste cooking is a mindful approach to food preparation that focuses on using every part of your ingredients to prevent waste. Research shows that 30–40 percent of the food we produce ends up in the bin—wasting money, natural resources, and putting extra strain on the planet.

5 ways to reduce food waste in the kitchen.

With a few small changes to your routine, you can make a big impact on your household’s food waste. Here are five practical ways to get started:

1. Properly store your produce.

Much like filing taxes or writing a cover letter, learning how to store produce properly probably wasn’t taught in school—but it makes all the difference.

Room-temperature heroes like onions, garlic, potatoes, pineapple, and squash should be stored in a cool, dry place away from direct sunlight. In the fridge, some produce stays fresher in water: celery and soft leafy herbs (like cilantro, parsley, or dill) last longer when their stems sit in about an inch of water with a plastic bag loosely covering the jar. Sturdier herbs (like rosemary, sage, or thyme) can be wrapped in a damp paper towel and stored in an airtight container.

Don’t overlook your refrigerator drawers—they’re not just random compartments. The low-humidity drawer (a.k.a. the fruit drawer) releases ethylene gas to slow down ripening, making it ideal for apples, bananas, melons, and tomatoes. The high-humidity drawer is better for ethylene-sensitive produce like broccoli, Brussels sprouts, carrots, corn, and peppers.

And when it comes to berries and greens: don’t wash them until you’re ready to eat them—moisture accelerates spoilage. 

2. Use your freezer more.

Freezing is a great way to ensure that your produce, meat, cheese, butter, and even bread stays good long after your trip to the grocery store.

Vegetables and fruits from the frozen section are just as nutritious as fresh vegetables, and last longer. Some frozen produce may have more vitamins and minerals compared to fresh produce. Because frozen fruits and vegetables are often frozen soon after they are harvested, the nutrients are preserved. That being said, fresh produce can also be saved from spoiling by freezing it in an airtight container to use at a later date.

Dairy and proteins like cheese, meat, and poultry freeze well in their original packaging. For tips on safe freezing and thawing, the USDA has helpful guidelines here.  

3. Transform your scraps.

The bits and pieces you may be accustomed to throwing away—like the ends of onions or the parmesan rinds—can be made into delicious meals and snacks. Saving things like the peels of onions, ends of celery stalks, carrot tops, and herb stems in a ziplock back in your freezer can be made into flavorful vegetable broth. Even bones left over from a rotisserie chicken can be used to make chicken stock.

Have sourdough discard that you don’t know what to do with? Bake them into crispy crackers, perfect for your next charcuterie board! Even parmesan rinds can be added into soups and sauce to infuse them with a burst of umami flavor.

4. Be intentional with your grocery shopping trips.

Before heading to the store, plan your meals and snacks for the week and build your list accordingly. This helps cut down on impulse purchases that might go uneaten.

Want to reduce packaging waste too? Bring reusable produce bags or shop at local refill stores to minimize plastic.

5. Give stale bread a second life.

Bread can go stale long before it goes “bad” (ie. moldy). If you find that the bread you bought yesterday is already hard, fear not, you can revive it by running it under water (don’t be shy, be sure the whole loaf is coated!) until it’s fully damp, then bake it at 350°F (175°C) for 5–10 minutes.

Alternatively, chop up stale bread and pulse it in a food processor or blender to make breadcrumbs. Use them for breading chicken, baked tofu, or meatballs—or as a crunchy topping for salads and pasta.

TL;DR Focusing on reducing food waste in your kitchen can be beneficial for both the planet and your budget. Start by properly storing produce, freezing leftovers, repurposing scraps, planning smarter grocery trips, and reviving stale bread. Small habits, big impact.