It’s easy to succumb to the greenwashing of eco-friendly packaging.
Buzzwords like recycled, organic, compostable and recyclable convince us to buy additional products just because they say they’re better for the environment. But the central ethos of reducing our impacts and waste has to start with buying high-quality and long-lasting items, and end with nothing getting tossed out (even if it’s being thrown into a recycle bin).
Nowhere in our lives is this process more difficult than in the kitchen. From the excessive packaging on food to the wastefulness of food storage methods, the kitchen ends up being one of the most wasteful zones of the home. Composting is simply not enough to counteract the onslaught of garbage that comes with virtually every meal. So we talked to three heavyweights in the zero-waste movement about how to turn a kitchen from wasteful to waste-free.