HOW TO COOK WITH ZERO WASTE?
Cooking economically and ecologically has never been so popular. And yet, once you're in the middle of our supermarketthe process is far, far from obvious... In addition to the packaging packaging, some of our freshly-purchased products are all too rarely used and consumed to their full potential. So how can we cut costs and zero waste at the same time? We give you our tips and tricks for limiting food waste, without compromising on pleasure.
Have you thought about batch cooking?
A major trend that's both economical and ecological, the Batch cooking consists of preparing and organizing all meals of the weekin advance. Basically, you avoid compulsive food shopping and over-preparation. And if there's anything left over, we simply freeze it for the following week. What could be more practical, quicker and economicalAnd best of all, nothing ends up in the garbage can.
In this case, there's no need to do some extra shopping in the middle of the week, or to let yourself be lured between the supermarket shelves. But to make sure everything goes smoothly, don't hesitate to plan your recipes the week before with the whole family, to avoid conflicts. In any case, there's nothing better than home cooking for to consume better, eat healthier and limit waste consumption.
Another important way to save time and money is to invest in eco-friendly utensils. As you already know, at Pyrex, this is our primary commitment! Our borosilicate glass dishes and storage tins are certified healthy, BPA-free and retain neither odors nor stains.
Give ugly vegetables a chance 🥕
Often boycotted in our kitchens, ugly vegetables nevertheless have everything going for them. Sure, their skins may be more pronounced, their shapes less homogeneous, but when it comes to taste, it's nonetheless there. Nevertheless, our supermarkets and hypermarkets rarely put them forward, so as not to visually spoil their fresh, colorful and tidy displays. The problem is that this deep-rooted discrimination helps to amplify the phenomenon of food waste.
Fortunately, it's always possible to go in the opposite direction by eating vegetables that don't quite fit in with the diktats of mass consumption. To do so, you can shop in organic stores that focus on this difference, or order online from companies that have made this their specialty.
The advantage is that they are usually sold at half price, to win or regain consumer confidence. A good anti-waste initiative !
Everything's good in fruit and vegetables, even...
Yes, even some parts you'd never, ever think of cooking. Yet you can't even imagine what can be done with strawberry tails, peelings, peelings or tops... It takes a bit of imagination to see the potential when it's right there in front of you.
A simple example is peelings. They can be used both in the compost can also be given a whole new life on the plate in the form of potato chips! Save them and pop them in the oven for 15 minutes at 200° with a dash of olive oil, a pinch of salt and a turn of the pepper mill. Easy and effective, no less! Ideal as an aperitif to break the rules (and the cost) or to liven up a sophisticated dish.
Radish or carrot tops can also be used to make a sublime pesto that's off the beaten track. Strawberry stems can be recycled to make homemade syrups or herbal teas. Save the shells of your shrimps or langoustines to recover all their juices and use them to make a gourmet sauce. Or squeeze the juice out of orange peels and use them to make chocolate candied peels. A must-have for the Christmas season, at low cost and without producing waste.
In short, we don't throw anything away! And if it's good for us, then it's even better for the planet.
No quarter given to leftovers!
Who hasn't kept leftovers from the previous day's meal, promising to finish them within the week, only to never come back to cook them! Guilty... And yet, there's plenty to do with them. Use your forgotten pasta and cheese to make a gratin, bread for a French toast with the kids (or not)... Vegetables that are starting to spoil can also be cooked briefly with a few spices and then frozen in one of our preserving tins.
And above all, if you feel that your leftovers are going to pile up in the fridge due to lack of time, once again, don't hesitate to take the lead by freezing foods that allow it.
Stay vigilant about packaging
As we all know, doing without packaging is anything but obvious. But it is possible to do so, at least for certain products. While this may not seem like much, it's still a good first step towards zero waste, especially as the average amount of waste produced in France is 458 kg per inhabitant per year, or around 100€ per person per year.*.
*Source: Santé Publique France
Our advice is tobuy in bulk. Opt for suitable shopping bags, and take your preserving tins with you to put your ingredients directly into them. For smaller foods such as rice, pasta and cereals, you can simply store them in attractive boxes. simply store them in attractive to avoid the proliferation of bacteria or swarms of midges.
When washing fruit and vegetables, you should also avoid drying them with paper towels. Instead, use a cloth for this purpose only.
