Tips for a zero-waste kitchen

Julie Vanazzi | 3/9/22, 10:00 AM

On average, the French throw away between 20 and 30 kg of food waste per inhabitant per year. So, while zero waste is still a long way off, here are a few simple tips to help you produce less waste.

Buying in bulk

Packaging accounts for 30% of French household waste. Buying in bulk and then storing your food in glass jars will help you reduce your packaging consumption. Starches, pulses, condiments, nuts, eggs... the choice is vast. And if you're looking to buy in bulk, there are now numerous specialist stores all over France. More and more supermarkets are also starting to offer a dedicated space.

Managing your food resources

A large proportion of food waste is due to poor refrigerator management. To avoid this, plan your weekly meals and make a precise shopping list so you don't buy more than you need. And be sure to check expiration dates before buying fresh produce. Finally, when dining out, don't hesitate to ask for your doggy bag. Since July 1, 2021, restaurant owners have been obliged to offer recyclable and reusable containers for taking away food.

Favoring reusable objects

Always carry a few cloth bags with you when you go shopping, and generally prefer reusable objects to single-use ones (plastic plates, cups, paper towels, plastic bottles, etc.). Today, there are many sustainable alternatives for both cooking and cosmetics.

Cook more

Ready-cooked meals, though practical, are often covered in packaging and are unhealthy. That's why, if you want to reduce your waste and eat more healthily, it's better to cook raw foods rather than buy processed ones.

Composting

Contrary to what you might think, it's possible to make compost even without a garden, thanks to the compost drawer. Simply line one of the bins in the garbage can drawer with a sturdy, waterproof tarpaulin. You can reduce your waste by up to 20%. And if you have plants, you'll have an excellent fertilizer in just a few weeks.

Reduce your plastic bottles

Every year, 310,000 tonnes of plastic bottles are produced in France. This represents an average consumption of 96 bottles per French person. The easiest way to reduce plastic waste, and water bottles in particular, is to drink tap water. As water quality is strictly controlled in France, the health risks are virtually nil.

On the same subject :

Zero waste room by room, by Claire Lagrange. Discover how to easily implement new zero-waste habits and adopt a more eco-responsible lifestyle thanks to numerous tips and over 30 DIYs. 112 pages, 17€, Éditions Mango.

Zéro déchet, le manuel d'écologie quotidienne, by Julie Bernier. A practical handbook for everyone to help you make the responsible and committed move to zero waste. 256 pages, €14.90, Éditions Solar.

These news might interest you

Food & Health

Behind every piece of skrei: the story of sustainable fishing and the men and women who preserve this tradition

Every winter, Norway and its fishermen celebrate the return of the skrei, a unique migratory cod. Behind its tasty flesh lies an ancestral fishing tradition, rooted in Norwegian culture and driven by values of sustainability.

Read

Food & Health

How can technological innovations be used to create gourmet dishes?

Read

Food & Health

"Invited to take part in the world cassoulet championship, chefs Timothée Deguingand and Nicolas Ferrand from the Pampa restaurant in Lyon's Pullman hotel foundthemselves competing against three teams from Toulouse and one from the Tarn region. And they won! On January 20, 2025, the competitors faced off at the 9ᵉ edition of the competition, at the Rex, in Toulouse. During this evening organized by Les Chevaliers du Fiel, the chefs had to offer their cassoulet to 150 people. The two Lyon-based chefs competed against Toulouse-based establishments La Maison du Cassoulet, Le Bibent and Maison Pardailhé, and Cuq en Terrasses, in the Tarn region. It wasn't a foregone conclusion. Timothée Deguingand, executive chef at Pullman Lyon since its opening, and Nicolas Ferrand, head of banqueting, offer their restaurant's menu the fruit of a Franco-South American fusion. "But the restaurant world is a small one! The manager of our hotel used to work in Toulouse, so some people told him that a candidate had withdrawn for the world cassoulet championship, and that's how we got there!" says Nicolas Ferrand. A traditional recipe For this competition, the candidates had to propose a traditional cassoulet. The two chefs took their inspiration from Prosper Montagné's 1929 recipe. "We interpreted it while respecting tradition," explains Timothée Deguingand. A lot of research and testing went into the final version. The head of banqueting explains: "We changed the broth three times to finally make a mix between vegetable and animal" A cassole was also lent by the organization, "It's very important to use this glazed terracotta dish." The importance of breaking the crust According to the chefs, the most important step in the recipe is the gratin. The cassoulet must be baked several times: "We bake it once, break the crust and bake it seven more times". Nicolas Ferrand explains the previous steps: "The cassoulet is assembled with all the meats in layers: a layer of beans, then beans mixed with rind, pork shoulder, shank, pork belly, Toulouse sausage and duck confit." For the competition, the two Lyonnais didn't have access to on-site kitchens. So they vacuum-packed their preparations. "A handicap turned into a strength", smile the chefs. during cooking, the white beans absorb the broth and fat from the duck confit, rind and sausage. It's this alchemy that gives cassoulet just the right amount of fat and flavor. Nicolas Ferrand explains: "All traditional stews that require a lot of cooking are even better when cooled and reheated. There's a new exchange of flavors that creates an osmosis". Today, the two cooks offer "la cassole pampa" on the menu of their restaurant. "A revisited version of the cassoulet with South American flavors, with rind, a tangy, spicy chicken broth that spices up the Tarbais beans, and chicharrón, pork belly marinated in spices and fried. With coriander and red onion. It's crunchy and comforting!" enthuses Timothée Deguingand.

Read

Food & Health

Forgotten fish: an underestimated treasure for our plates and our oceans

Christopher Coutanceau, chef-fisherman in La Rochelle, explains why we should abandon salmon and cod for "less noble" species such as horse mackerel and sardines.

Read

Food & Health

Chandeleur: 10 chefs' spreads to try out

With Chandeleur just around the corner, chefs are invading the world of spreads with unique creations in a variety of flavors. Discover a gourmet selection to enhance your crêpes.

Read