In the previous article, we looked at how technology can help us achieve a much more sustainable food industry. But you don’t need a degree in computing, programming, engineering, or biotechnology to do your part in making the culinary world greener. That’s exactly what the zero waste movement is about. You’ve probably heard of it, right? But do you really know what it means?

Zero waste is a term coined in the 1970s when single-use plastics and mass consumerism started to become a problem for humanity. It’s a movement aimed at minimizing individual waste, consuming only what is necessary, and properly disposing of the waste that is inevitably generated. This lifestyle can be applied to any area, and the kitchen is no exception. In fact, as stated by the European Commission, more than 59 million tons of food (132 kg per person) are wasted annually in the European Union, accounting for 16% of greenhouse gas emissions. That’s an outrageous amount.

TIE YOUR APRON TIGHT

To start leading this great change from the comfort of your own kitchen, we bring you a few recipes that will help you make use of food leftovers and reduce that "132 kg of waste per person”, an amount so high it would keep even a koala up at night. Grab your trusty pot and your grandma’s fine china, because things are about to get interesting! (Now’s the part where you say, “Yes, Chef!”).

1. 1. HOMEMADE VEGETABLE STOCK CUBES

   INGREDIENTS

   • 1 kg of vegetable scraps: you can use stems, peels, or leftover bits from any vegetables you like.
   • Aromatic herbs to taste.
   • 4 garlic cloves.
   • 1 onion.
   • Two tablespoons of olive oil.
   • A pinch of salt.
   • Water.

   PREPARATION

   • Sauté the garlic and onion over medium heat until golden brown, then add the vegetable scraps and cook for a few minutes.
   • Add salt and herbs.
   • Pour in enough water to fully cover the vegetables and let it simmer for an hour to develop flavor.
   • After an hour, turn the heat up to high so the water evaporates completely, leaving a concentrated vegetable mixture.
   • Once fully reduced, remove from heat and blend until you get a smooth paste. Let it cool.
   • Once cooled, pour the mixture into ice cube trays or any mold you have at home.
   • Freeze the mixture, and they’ll be ready to use in any stew or broth!

2. 2. HOMEMADE BREADCRUMBS

   INGREDIENTS

   Leftover bread (stale bread).

   PREPARATION

   • Cut the bread into small pieces.
   • Blend the bread in a food processor or with a blender until it reaches a slightly coarser texture than flour.
   • Spread the breadcrumbs onto a baking tray and bake at 150°C for 15 minutes.
   • Let it cool and use it to coat your favorite foods.

3. 3. BANANA BREAD

   INGREDIENTS

   • 4 very ripe bananas (peel included).
   • 75g of butter at room temperature.
   • 60g of brown sugar.
   • 50g of white sugar.
   • 2 eggs.
   • 225g of wheat flour.
   • 15g of baking powder.

   PREPARATION

   • Preheat the oven to 180°C.
   • Grease a baking pan with a bit of butter.
   • Peel the bananas and separate the fruit from the skin.
   • Mash the banana flesh with a fork.
   • Cut the banana peels into small pieces and boil them for 5 minutes.
   • After 5 minutes, drain the water and rinse the peels with cold water. Let them rest for a bit, then blend them into a puree.
   • Meanwhile, mix the butter with both types of sugar.
   • Once well mixed, add the eggs and both the mashed banana flesh and blended peels.
   • Stir until all ingredients are well combined.
   • Next, add the flour and baking powder.
   • Once you have a smooth, lump-free batter, pour it into the mold and bake for 40 minutes.
   • Enjoy! (But be careful: it’s hot!).