101 tips for a zero-waste kitchen

In this rewarding guide, Going Zero Waste blogger Kellogg (101 Ways to Go Zero Waste) offers advice on how readers can reduce the amount of food they throw away. She contends that creating a meal plan each week before grocery shopping lowers the likelihood that one will buy foods that go unused. For food that's spoiled, Kellogg details how to compost, explaining that the bokashi method employs lactic acid bacteria and yeast to break down organic waste, while vermicomposting uses worms. To keep produce fresh, Kellogg encourages readers to only wash fruits and vegetables "just before consumption," since moisture can accelerate spoilage. Because apples, bananas, and peaches release a natural plant hormone that speeds up ripening, Kellogg recommends they be stored separately from berries and citrus fruits, which are sensitive to the hormone. Many of the suggestions are common sense, entreating readers to "utilize your freezer" and prioritize eating food prone to spoilage sooner rather than later. Other guidance is more helpful, as when Kellogg explains how to "revive stale bread" by lightly wetting it and then heating it in the oven. Recipes for banana bread, croutons, raspberry jam, and other foods show how to make use of ingredients that are past their prime. Sustainability-minded readers will appreciate this. (Aug.)

Kellogg (101 Ways To Go Zero Waste) is on a mission to eliminate food waste and food insecurity in the U.S. According to her book's figures, the amount of food wasted annually more than covers the quantity needed to eliminate food insecurity. She focuses on home kitchens. Her practical, important handbook breaks down food waste (and how to eliminate it) into several key areas: go to the grocery store with a plan; learn how to store and preserve produce; understand best-by, sell-by, and use-by dates; and know how to use all the parts of produce. This essential guide starts with useful quizzes for readers to understand their habits and shows them how to cultivate better ones. This resource gives solid, practical information about such subjects as seasonal produce and vegetable-specific advice. There are also recipes and creative suggestions to use or consume leftover food scraps or unconventional edibles, such as watermelon rinds or strawberry tops. VERDICT This highly recommended resource takes a holistic view of food waste. It asserts and demonstrates that reducing food waste also lowers packaging, plastic, budgetary wastes, which, in turn, minimizes people's environmental footprints.—Marjorie Mann

In this rewarding guide, Going Zero Waste blogger Kellogg (101 Ways to Go Zero Waste) offers advice on how readers can reduce the amount of food they throw away. She contends that creating a meal plan each week before grocery shopping lowers the likelihood that one will buy foods that go unused. For food that's spoiled, Kellogg details how to compost, explaining that the bokashi method employs lactic acid bacteria and yeast to break down organic waste, while vermicomposting uses worms. To keep produce fresh, Kellogg encourages readers to only wash fruits and vegetables "just before consumption," since moisture can accelerate spoilage. Because apples, bananas, and peaches release a natural plant hormone that speeds up ripening, Kellogg recommends they be stored separately from berries and citrus fruits, which are sensitive to the hormone. Many of the suggestions are common sense, entreating readers to "utilize your freezer" and prioritize eating food prone to spoilage sooner rather than later. Other guidance is more helpful, as when Kellogg explains how to "revive stale bread" by lightly wetting it and then heating it in the oven. Recipes for banana bread, croutons, raspberry jam, and other foods show how to make use of ingredients that are past their prime. Sustainability-minded readers will appreciate this. (Aug.)