Living zero waste in any capacity is really about being very intentional with everyday choices. It takes planning ahead for travel, shopping and especially for stocking your kitchen. The following are tips that we have gathered over years of telling inspirational stories of people giving zero waste ago.

REDUCING FOOD WASTE

1. Meal Planning: Planning is by far the best way to reduce food waste. Plan just a week at a time, check what is in season before you start.
2. Shop your pantry and fridge first, then the farmers’ markets. If you know exactly what you have, you are less likely to purchase what you don’t need.
3. Buy produce loose, not in bags. Basically, buy only the amount you need.
4. Out of sight; out of mind. Instead of the produce drawers, store quickly perishable items like fresh fruits and veggies with compostable paper towels to absorb moisture in glass containers on the refrigerator shelves in plain view. Use the produce drawers for things like condiments.
5. Make and grow your own, or buy in bulk. There are literally hundreds of recipes for food normally purchased in plastic-ketchup, mayo, salad dressings, etc.
6. Compost, compost, compost! Save vegetable scraps in the freezer for making broth and compost the rest.
7. Use it or lose it! Use slightly bruised and aging produce before it goes bad by making soups, smoothies or preserving. (See page 26 for more ideas.)

WASTE-FREE KITCHEN SUPPLIES

1. Invest in glass jars and leftover containers.
2. The Valley boasts a few zero-waste markets—including Prostainable (see page 16), My Zero Waste Store (see page 4), and ReGrocery—where refills and bulk options of dishwashing detergent and hand soaps are available.
3. Use wool, bamboo, hemp and organic cottons and linens for all cleaning needs. These are all easily sanitized and when they wear out, can be recycled or composted.

• Bonus Tip: If zero-waste is all new to you, start slowly. Pick one tip at a time and focus until mastery.