Tip: Before planning a grocery trip, take inventory of your pantry and fridge and make a plan for anything that’s partially used.
Samad thinks reducing food waste is the single most approachable way to make our home kitchens more sustainable. “All of us can do that,” he says. “It’ll reward you, your pockets, and the planet.”“Most of the food waste in this country happens in the home,” Samad says.
Before planning a grocery trip, take inventory of your pantry and fridge and make a plan for anything that’s partially used. That includes that quarter of cabbage and those on-their-way-out herbs but also unexpected ingredients like olive brine. This salty liquid often ends up in the sink, but its strong, deep flavor and acidic nature make it a great fit for marinades and sauces.
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