We all know how important it is to reduce our environmental footprint, but it can be daunting to know where to begin. Enter Kathryn Kellogg, who can fit all her trash from the past two years into a 16-ounce mason jar. How? She starts by saying “no” to straws and grocery bags, and “yes” to a reusable water bottle and compostable dish scrubbers.
In 101 Ways to Go Zero Waste, Kellogg shares these tips and more, along with DIY recipes for beauty and home; advice for responsible consumption and making better choices for home goods, fashion, and the office; and even secrets for how to go waste free at the airport. “It’s not about perfection,” she says. “It’s about making better choices.”
The book includes a chapter on kitchen and cooking, with lots of great suggestions on how to shop and store foods without using plastic.
From the web site:
“What is zero waste: The simple answer: We aim to send nothing to a landfill. We reduce what we need, reuse as much as we can, send little to be recycled, and compost what we cannot.
The less simple answer: It’s really about redefining the system. We currently live in a linear economy where we take resources from the earth and then dump them in a giant hole in the ground. The goal of zero waste is to move to a circular economy where we write trash out of existence. The circular economy mimics nature in that there is no trash in nature.
Instead of discarding resources, we create a system where all resources can be resumed fully back into the system.”
The United States is the global leader in food waste, with Americans discarding nearly 40 million tons of food every year. That’s 80 billion pounds of food and equates to more than $161 billion, approximately 219 pounds of waste per person and 30-40 percent of the US food supply. Most of this food is sent to landfills; food is the single largest component taking up space inside US landfills. In fact, it makes up 22 percent of municipal solid waste.