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Reusing the nutrient-rich water from steamed vegetables for watering plants or as a base for soups ensures no nutrients are wasted.

Pot-in-pot or one-pot cooking methods save water and energy, reducing the number of pots to clean and thus, the use of cleaning products.

Preparing and freezing meals in advance can help use up ingredients before they spoil and provides an option for avoiding food waste on busy days.

Using recipes that incorporate the entire vegetable, from root to leaf, ensures that no edible parts are wasted.

Infuse oil with herbs that are starting to wilt to extend their life and create flavorful cooking oils, reducing herb waste.

Using kitchen appliances to their full extent, like making large batches in slow cookers or ovens, saves energy and reduces food waste.

Knowing various food preservation techniques like drying, smoking, curing, and pickling can greatly reduce food spoilage and waste.

Purchasing loose fruits and vegetables rather than pre-packaged options reduces plastic and packaging waste.

Fruit and vegetable pulp leftover from juicing can be added to baked goods like muffins and breads, adding fiber and reducing waste.

Dedicate one or more meals a week to use up food that's nearing its end, reducing waste and encouraging creativity in the kitchen.

Turn non-edible food scraps into compost to enrich the soil in your garden, reducing the need for chemical fertilizers and reducing landfill waste.

Serving appropriate portion sizes prevents excess food from becoming waste and teaches portion control.

Utilize the entire fruit or vegetable such as using zest from citrus, making beet greens into a salad, or turning broccoli stems into slaw.

Coffee grounds can be used as a natural fertilizer for plants, in homemade beauty scrubs, or even to absorb odors in your fridge.

Citrus peels can be used to make zest, candied peels, or natural cleaning agents, reducing waste and providing additional uses for the fruit.

By planning meals around perishables you already have, you reduce food waste by using ingredients before they spoil.

Preserve excess fruits and vegetables by canning, drying, pickling, or freezing them, extending their shelf life and reducing waste.

Blending overripe, bruised, or slightly soft fruit into smoothies or purees makes use of produce that might otherwise be thrown away.

Some vegetables like lettuce, green onions, and celery can be regrown from their bases or roots, providing more food without additional waste.

Cooking in batches and storing food correctly extends the life of prepared meals and reduces the need for frequent cooking, which saves energy.

Using durable, eco-friendly cookware reduces the need for frequent replacements and decreases environmental impact.

Reduce packaging waste by purchasing food in bulk and using your own reusable containers for storage.

Keep vegetable peels, ends, and other scraps to simmer into a homemade vegetable stock, thus minimizing food waste.

Keeping a list of what you already have at home helps prevent overbuying and wasting food that you forget about.

By grating and freezing the ends of cheese blocks, you minimize waste and have pre-grated cheese ready for future use.

Regularly maintaining and repairing kitchen tools and appliances extends their life, reducing the need to dispose of them and buy new ones.

Instead of discarding stale bread, repurpose it into breadcrumbs or make croutons for salads and soups, thus reducing food waste.

Making soup is a versatile way to use up leftover ingredients, including wilting vegetables, stray herbs, and leftover grains or meats.

Donating surplus items to local food banks or shelters prevents food from being wasted and supports the community.