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Reduce Plastic in the Kitchen

from Pip Magazine

Kitchen (click the links for recipes!)

1. Make your own reusable bags (or at least buy a couple).

2. Compost your food scraps. If you’re limited by space and don’t have room for a compost heap or worm farm, start using a bokashi bucket.

3. Learn how to make your own dairy products like feta cheese, ice cream, butter and yoghurt.

4. If you drink cow’s milk, find a supplier of reusable milk bottles. Or get a cow! Or try these five plant-based milk recipes.

5. Learn some easy recipes to create your own food from scratch. You could try sourdough crackers and pasta, tomato passata, tortillas, rhubarb champagne, pancakes and green tomato chutney. (For a full list of our recipes see here.)

6. Start fermenting foods such as radishes, pickles, kimchi and nukazuke. Also give kombucha and kefir a go.

7. Use your vegetable scraps to make your own homemade vegetable stock and cooked bones to make bone broth.

8. Go foraging! Many so-called “weeds” are actual edible, such as dandelion, chickweed and onion weed.

9. Make your own greaseproof baking paper.

10. Swap out paper towels for cloth towels, and paper napkins for cloth napkins.

11. Swap cling wrap for beeswax wraps (or simply pop a plate over a bowl to store food in the fridge).

12. Swap teabags for a teapot and loose-leaf tea, and coffee pods for ground coffee and a French press. Or make your own dandelion tea.

13. Use glass jars to store food instead of plastic Tupperware.

14. Ditch synthetic sponges and opt for compostable dishcloths. Use these DIY broom millet scrubbing brushes instead of plastic brushes.

15. Buy dishwashing powder from a bulk foods store or buy powder in a cardboard box.

16. Line your bin with newspaper, or if you don’t deposit any food waste into your bin, let your bin go “naked”.

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