In The Kitchen: Wasting Less, Recycling More

SUSTAINABLE LIVING | by JEAN GALTON

I LIVE IN A CITY THAT IS BESOTTED with recycling, a very good thing indeed. And since I work in a kitchen, I am constantly thinking how I can waste less and recycle more. Here are a few of my tricks:

• Reuse your plastic bags. We have a several-pronged dishcloth rack set up by the sink so we can rinse bags, turn them inside out and dry them on the rack. Over and over.
• Use glass canning jars for storing food. In addition to being able to see what’s inside them, you are using less plastic and exposing your food to less plastic.
• Use plastic wrap only when nothing else will work. If you’re carrying food somewhere, most of the time a clean dishtowel thrown over the top will work just fine.
• Use wax paper and wax paper bags for wrapping food and lunches. Again, you’ll be using less plastic and exposing your food to less plastic.
• Maintain a worm bin or full composting set up to get rid of food waste. Alternately, if you dig down deep enough (and it’s permitted in your area) you can also just bury food waste in the ground.
• Use paper towels sparingly – see how long you can make a roll last. Arm yourself instead with a basket of dishtowels or inexpensive bar towels.
• Water the plants with the water you used to wash your salad. I simply fill up my salad spinner, throw in the greens, swish them around and take out the strainer with the greens. Then I carry the water to whatever houseplant needs it most.