A Few Eco-Friendly and Easy-To-Do Practices for the Kitchen

Whether you are cooking up a storm for a party, making dinner for your family and friends, or hiring a catering company to handle your meal, here are three simple ways to be eco-friendly in your kitchen and beyond:

1. Décor


Think plates, glasses, flatware, and more. Chances are, your caterer can bring anything you’ll need. This is great because these items are washable and reusable, preventing waste. However, if you prefer to provide these items, you may not have enough on hand. Consider biodegradable products, or even buying items at your local thrift store, where you can often find many vintage and unique pieces, and then donating them back for someone else to use after you’re finished with them.

Use excess herbs to create the atmosphere! After cooking and garnishing your dishes, use the leftover greenery to create an aromatic and eco-friendly tablescape. Plants, in general, are a great way to add color, depth, and mood to your space and enhance your eating experience without creating any waste.

2. Food Prep

Packaged and prepared foods usually travel a long way, and are wrapped and boxed in plastic. This creates a larger carbon footprint and plastic waste that will not biodegrade. Instead, try to buy and cook fresh and local ingredients, or only buy prepared foods in glass. To take it to the next level, use not only reusable grocery bags but also get some reusable mesh produce bags. Ultimately this supports small businesses and encourages a personal connection to your food.

3. Planning and Storage

Americans waste up to 150,000 tons of food each day according to some studies. To decrease the amount of waste from your kitchen, plan your meal according to the number of guests you will have, and store excess ingredients and leftovers appropriately. Glass or silicone containers and mason jars are much better options than plastic. You can also use beeswax wraps instead of plastic wrap. And so much food can be frozen (they even make reusable freezer bags) and thawed when you are ready to use it again.

By owning responsibility and practicing a few small steps within our own homes, we can collectively help ease our global imprint, one kitchen at a time.

Dena Hayes-Mucha