It is not always easy to find zero-waste recipes as they might call for special ingredients that you normally don’t buy, but it doesn’t have to be complicated to cook sustainably. For us the principles of eating zero-waste are:
- to avoid food wrapped in plastic packaging, which consequently also means not eating processed food and making things from scratch;
- to buy locally grown, seasonal and chemical-free produce;
- To use free-range and ethical animal products, or substitute them when possible.
So here is an example of how I would make a traditional baking recipe more sustainable; the classical chocolate chip cookies. This recipe calls for; flour, sugar, butter, chocolate chips, and eggs.
Normally, the dry ingredients can be bought in bulk or in paper packaging, eggs are easy to find free-range, chocolate chips might be a bit trickier but if you can’t find the chips in bulk you can buy a chocolate bar that comes in paper and cut it in small pieces. Lastly, butter can be substituted for coconut oil, which is easier to find in bulk or glass jars. A trick to using coconut oil as butter is to measure it when it’s liquid and then put it in the fridge until it gets hard, this way the texture will be closer to butter.
The idea is to think out of the box, see what is available near you, and what makes sense environmentally.