Zero-Waste Kitchen

Learn the principles and practices that help you waste less food, save money, and cook with confidence using what you have.

FIFO: First In, First Out

"The oldest ingredients get used first. It's that simple."

What is FIFO?

FIFO (First In, First Out) is a simple inventory principle: use older items before newer ones. In restaurant kitchens, it's non-negotiable. In home kitchens, it's the single most effective way to prevent food waste.

When you bring groceries home, move older items to the front. New items go to the back. When cooking, reach for what's been there longest first.

How to Implement FIFO

1

Date everything: Use masking tape or a marker. "Opened 10/15" or "Use by 10/22"

2

Rotate weekly: Move older items forward every time you shop

3

Plan meals around what's aging: Start meal planning by asking "What needs using?"

4

Check fridge daily: Quick 30-second scan prevents surprises

Scrap Utilization Guide

What you call "scraps," zero-waste cooks call "ingredients." Here's how to use parts you'd normally throw away.

🥕 Vegetable Scraps → Stock

Save: Onion skins, carrot peels, celery ends, herb stems, mushroom stems, garlic skins

Use: Keep a freezer bag. Add scraps until full. Simmer with water 45 min. Strain. Freeze stock.

🌿 Herb Stems → Flavor Bombs

Save: Cilantro, parsley, basil, dill stems (actually more flavor than leaves!)

Use: Throw whole into soups/stews. Blend into pesto. Add to stock. Infuse into vinegar.

🍗 Chicken Bones → Rich Stock

Save: Rotisserie chicken carcass, wing bones, thigh bones

Use: Simmer with veg scraps 2-4 hours. Add to soups, risotto, sauces. Freezes 6 months.

🍞 Bread Ends → Breadcrumbs/Croutons

Save: Stale bread, heels, dried-out baguette

Use: Blend into breadcrumbs. Cube and toast for croutons. Soak for bread pudding/panzanella.

🍌 Overripe Bananas → Banana Bread/Smoothies

Save: Brown/spotted bananas (sweetest at this stage!)

Use: Freeze for smoothies. Mash for banana bread/muffins. Blend into pancake batter.

🧀 Parmesan Rinds → Umami Boost

Save: Hard cheese rinds (parmesan, pecorino, asiago)

Use: Add to simmering soups/sauces. Remove before serving. Adds deep savory flavor.

🌱 Composting Basics

For scraps that truly can't be eaten, composting returns nutrients to soil instead of sending them to landfills. Even apartment dwellers can compost.

✓ Compost These

  • • Fruit/vegetable scraps
  • • Coffee grounds & filters
  • • Tea bags (remove staples)
  • • Eggshells
  • • Bread/grains
  • • Yard trimmings
  • • Paper towels/napkins

✗ Don't Compost

  • • Meat/bones
  • • Dairy products
  • • Oils/fats
  • • Pet waste
  • • Diseased plants
  • • Coated paper
  • • Synthetic materials

Storage Tips by Ingredient

Proper storage dramatically extends shelf life. Here's where things actually belong.

•Counter: Tomatoes, bananas, avocados (until ripe), onions, garlic, potatoes, winter squash
•Fridge (crisper): Leafy greens, herbs (in water), carrots, celery, peppers, broccoli
•Fridge (main): Berries, grapes, dairy, eggs, cooked leftovers, most condiments
•Freezer: Bread, overripe bananas, cooked proteins, stocks/soups, leftover herbs in oil
•Never together: Apples + other produce (ethylene gas), onions + potatoes (sprout faster)

Ready to Practice Zero-Waste Cooking?

Start with what's in your fridge. We'll show you resourceful recipes that minimize waste.

What's in Your Fridge?