Learn how to reduce your environmental imprint with the most healthy kitchen habits with the best 7 environmentally friendly kitchen tips from dietitians, cover issues such as sustainable food options, reduce food waste, and eat more full food -based foods.
What you put on your plate and how to prepare it, can have a significant impact on the environmental footprint. The foods you buy, travel to and from the markets, how much food you are lost, and how you prepare meals, every worker in the deterioration of planets, including the use of water and lands, greenhouse gas emissions, and entering pollution into the environment. For this reason I am very excited to share these easy easy tips for your kitchen vegetables from some of my favorite nutritionists. Remember that your personal dining style is one of the most powerful things you can do, as an individual, to reduce your fingerprint on the mother ground. So do your best to reduce food waste, mostly eat plants, eat more full foods and you can make a big change. Let’s bring together!
7 environmentally friendly kitchen tips from nutritionists
1. Use your vegetable scraps
Cut food waste by providing all your scraps from vegetables that do not enter the recipe. It can be used well at a later time, as in homemade vegetable broth, juices or soup. “Any time you cut vegetables, you keep the carrots, onion ends, etc. and store it in the freezer. Once you have a good amount, you can make a homemade broth,” says Jolly Harrington,.
2. Use the entire vegetables
Do not be afraid to use the entire vegetables, from root to roots, in many recipes, such as soup, vain, salads, and side -shaped. “Beet vegetables, carrot vegetables, turnip legs-can be done in a delicious or mashed movement in the clothes!” It says Whitney, English, RDN.
3. Plan your meals
Before you go to the supermarket, strip your food stock and try to make sure to use the damable materials first. “Plan your meals for the week based on what you have already in your kitchen. This helps to reduce food waste and ensure that you eat healthy meals on the table for this week!” Jessica Levinson, MS, RDN, CDN cooking. “The preparatory foods can be easily accessible and ready to eat. This greatly reduces food waste for me. Nutrition.
4. Be a friend of your gathering
Watch the leftovers in the refrigerator and freeze them if you cannot use it before you get worse – those left residue will be at hand on crowded nights. Do not forget to avoid freezer to avoid wasting food as well. “Many food residue sit in the refrigerator for a long time and must be thrown. If you know that you may not eat your remains like soup, hot pepper, bread, beans and even cookies before you get worse, look for a freezer or freezer container, freezing time, and saving those remaining for another meal,” says Sarah in Flujorat, MS, RDN, LDN.
5. Get rid of kitchen materials for one use
Avoid waste from other elements in the kitchen, such as paper towels and napkins. Check out the environmentally friendly kitchen guide here to find products that can help you get rid of single use elements. “Investing in fabric, napkins and towels in the fabric or microscopic fibers. These reusable clothes may be, long -term investment cost, but you never worry about a stampede to fill the paper towel holder or kill trees when you clean a leak.” We are preparing nutrition. “Use the Bee’s file instead of the plastic cover – it is washable, reinforced and fertilized!” Gillean Barkyoumb, MS, RD, says, He is Jelian.
6. Shop in large quantities
You can reduce the eating of very processed foods, plastic, and even dollars in shopping by avoiding packaging in foods. “Help reducing packaging waste and getting rid of processing, thus maintaining the health of our planet and our bodies. Additional credit if you bring your reintealable container and put the weight from the total amount. You can find almost any product you need in large quantities: coffee, tea, spices, baking components, beans, nuts, pasta, beer, beer, beer, beer.” Minimum.
7. Choose more whole plant foods
Placement of manufactured plant foods is more, and a lower number of animal foods in the shopping cart is a strong work to combat climate change. “Eat a more plant diet, with less animal foods and primarily focus on whole plant foods-banks, lentils, whole grains, vegetables and fruits-the lowest environmental fingerprint compared to other diet patterns,” Sharon Palmer, Talabab Ga, RDN.
Pictures: Sharon Palmer, Doctors Without Borders, RDN
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