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Essential Swaps to Make Your Kitchen More Eco-Friendly

July 22, 2020 by Erin

One of the keys to making our kitchen more eco-friendly is to reduce our waste. Food waste itself it something we want to minimize, but the materials used to package, ship, serve, store, and deliver food are all major offenders of pollution. One of the key components in my work with clients and groups is to help guide them towards more sustainable choices. This means shopping with a plan, gardening, and composting so that food waste is either avoided or the scraps are at least put to good use. And this also means making sneaky, simple swaps in the products we employ in our kitchen or at our meals. Single-use plastics like ziploc bags, saran wrap, and plastic straws/utensils are all avoidable pollutants. Thankfully, there are wonderful products available now that help us avoid this waste–and they also happen to be extremely useful and tend to keep food even fresher! Below is a list of key products that help us reduce waste in the kitchen, and make our food patterns a little more green.

Bee’s Wrap // Bee’s Wrap is an amazing alternative to standard plastic wrap. Plastic food wrap is a terrible waste because it is not reusable or recyclable. It’s a sheet of plastic that won’t degrade for hundreds of years, if ever, and contributes to the contamination of precious ecosystems, like the ocean. Fortunately, Bee’s Wrap is the perfect alternative to plastic wrap! It’s totally reusable, keeps food fresh, and is made of biodegradable materials. I personally have found bee’s wrap to actually keep food fresher than plastic wrap. We wrapped brownies in Bee’s Wrap here at home and they tasted like they were fresh out of the oven on day three of storage. It was really impressive.

Cotton Produce Bags // These cotton bags completely eliminate the need for all the small plastic bags that we package produce in at the store or farmer’s market. Use these when shopping or transporting food and it will dramatically reduce your plastic use each week.

Stasher Bags // These Stasher bags are by far one of the most used items in my kitchen. They replace plastic Ziploc bags for food storage, transportation, or meal prep. Single-use plastic, like Ziploc, are a major pollution issue. These reusable silicone bags completely replace them, and are so easy to clean, transport, and reuse. They also lock so tightly that they tend to keep things even fresher than traditional alternatives.

Weck Jars // I love these gorgeous Weck tulip glass jars. They are perfect for housing drinks and smoothies and are also great in the fridge or pantry for food storage.

Weck Jar Set // This set of Weck jars is essential for environmentally friendly food storage. I keep homemade dressings, broth, mayo, pesto, and other meal prep items in these for the week ahead. They’ve completely replaced plastic storage containers in my kitchen.

Wide-Mouth Mason Jars // I love sets of wide-mouth mason jars for serving, storing, and meal prep. I serve drinks, store snacks, or keep fresh-cut veggies and herbs in water in these mason jars. That way, they’re in the fridge and ready to-go all week.

Compost Bin // Composting is a wonderful way to greatly reduce your kitchen waste! Keep a compost bin in your garden to collect food scraps and yard clippings. And then in your kitchen, keep a counter-top compost container to collect all the waste throughout the day. The charcoal insert prevents any odors from escaping the bin. Then, at the end of the day, just bring your bin outside and add your scraps to the compost pile.

Reusable straws // Single-use plastics are one of the biggest offenders of severe ocean pollution, and straws are at the top of the list. Thankfully, there’s a super easy replacement! Keep these metal reusable straws in your kitchen, car, or lunch box, and say goodbye to single-use plastics for good.

Reusable utensils // Just like straws, single-use utensils are not recyclable, not reusable, and end up in oceans around the globe. It’s an unnecessary waste. Swap them out for these awesome reusable utensils! Keep a pack in your car, lunch box, office desk, and kitchen. Your waste will dramatically decline, and if each of us takes this step, we can work to rid the ocean of this constant pollution.

Glass Storage Containers // There’s nothing more essential for meal prep and food storage than good class containers. This 24-piece set has a variety of sizes, snap-on lids and is BPA free. I also feel comfortable reheating food in a glass container rather than in plastic.

Bento Boxes // Often, taking lunch to work consists of plastic bags, plastic utensils, and plastic Tupperware. But these metal bento boxes help reframe lunch into a more sustainable meal. I love that they have little compartments for different food items, and the metal material is far more eco-friendly than plastic alternatives. Pair this with the bamboo utensils, stasher bags, and reusable straws, and your carbon footprint at lunch just shrunk.

Glass Water Bottles // Glass water bottles are an awesome alternative to classic plastic bottles. Use these on-the-go and refill it a few times a day. Switching to one of these dramatically reduces your plastic consumption to make hydrating a more eco-friendly activity.

Swell Water Bottles // If a glass water bottle isn’t ideal for you, the S’well water bottle is a perfect alternative. The metal, insulated design keeps cold drinks cold or hot drinks hot, and helps avoid plastic entirely.

Keep Cup // I love using the Keep Cup for coffee on-the-go. You can bring a clean Keep Cup into coffee shops for a tall, grande, or venti fill, depending upon which size Keep Cup you purchase. This completely eliminates single-use plastics from coffee shop visits. And if we go once a day, that’s about 365 less plastic cups and lids per year that we just saved!

Ceramic Mugs with Silicone Sleeve // If a warm, cozy mug is more your preference, this ceramic set is perfect. The silicone sleeve insulates the thermos to keep your drinks at a consistent temperature. These also can be used not only at home or for bringing coffee to work, but also at coffee shops if you’re purchasing a drink. Another huge save on materials for eco-friendly drinking.

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Filed Under: Articles, Environment Tagged With: Articles, compost, containers, eco-friendly, environmentally friendly, food waste, how to reduce food waste, meal prep, plastic, recycle, reuse, straws

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Thank you for visiting The Uncommon Dish! My name is Erin and I'm a Registered Dietitian, coach, and researcher -- and I'm totally in love with delicious + nutritious food. This space is dedicated to sharing my recipes and articles so that I can help encourage my community to enjoy a lifestyle of deep wellness. To do this, we have to be a little uncommon -- and around here, we love that.

Categories

Some food, lately! 1- roasted kale + acorn squash Some food, lately! 
1- roasted kale + acorn squash with spring salad, lemon chicken, and sourdough 
2- Peruvian chicken with green avocado sauce and plantains
3- fresh eggs for breakfast or lunch 
4- beef stew with caramelized mushrooms
5- chicken taco bowls with shaved corn
6- roasted salmon and broccolini 
7- homemade sourdough ancient grain pizzas
8- chocolate on my car ride “dates” with @mikedemilledpt 

I’ve personally found postpartum to be a really interesting time for nutrition. I didn’t enjoy food at ALL during my pregnancy. There were no cravings, unusual foods, or funny habits that appeared for me. I basically just ate some protein, veg, and lots of cold fruit to get through the day.

But now as a nursing Mom, I feel my hunger just as high as pregnancy but finding that I’m having some funny cravings (there is no limit to how much chocolate I can enjoy)! Nursing utilizes an additional 500-700 kcal/day so I know my energy needs are really high! I’m also more depleted nutritionally after 9 months of pregnancy and 6 months of nursing thus far, so I’m trying to get as much valuable nutrition as possible but also keep stress low by enjoying some easier-to-regulate foods (iykyk!)

Family dinners are a priority so that my little one can gather around the table with us and see us eating a variety of nutritious foods, plus she’s starting to get some nibbles! And Mike and I get our “dates” when driving around to help Emery nap. This is usually where the chocolate happens 😜 but I don’t stress about it because it’s a good, conscious choice for me.

If you want any of these recipes, just let me know and I’ll be happy to post! 

What are your questions for pregnancy, postpartum, or breastfeeding?
I’ve been in a chapter where my health is in flu I’ve been in a chapter where my health is in flux. Getting dinner on the table, “losing baby weight,” and not feeling like myself have all been coming up. But before those old tropes can bait me into the classic, frantic, and even chaotic dance of dieting or anxiety or disconnection, I have to bring myself over to the place that nourishes me. Connection.

I might see the voice of restriction creep up, and then I can notice it and watch it pass. And then I can redirect: let’s make something fun for dinner. Let’s put fresh fruit on the table. Let’s start the herb garden.

As I introduce foods to my daughter and let her hands touch soil while we plant seeds together or sit down for dinner, I am reminded of what food really is. It’s so, so beautiful. It can be a place of peace and creativity and connection. And that is so different than what we may have been taught about nutrition.
A snow day is headed our way, so we’ve got soup A snow day is headed our way, so we’ve got soup on the stove and sourdough rising! Hope you’re staying warm + cozy too. If you need something nourishing and super delicious for yourself (or someone you love), this soup recipe is the one. Enjoy, my friends!

Swiss Chard and Potato Chicken Soup:
3-4 bone-in chicken breasts
1 bunch rosemary
2 bay leaves
Salt 
Pepper
Olive oil
3 carrots, minced
3 celery stalks, minced
1 large white onion, minced
4 garlic cloves, minced
4-5 red potatoes, diced
2 48-oz containers chicken stock
1 head Swiss chard, de-stemmed and sliced into ribbons
15 oz cannelloni beans, rinsed and drained
Fresh parsley, chopped

Season the chicken breasts with salt and pepper. Heat a large pot to medium-hot and coat the bottom with olive oil. Sear the chicken breasts on each side until golden-brown, about 4 min per side. Then add one of the boxes of chicken stock, plus a sprig of fresh rosemary and the bay leaves. Reduce heat to the gentlest simmer and let cook for 30-60 min, or until chicken is falling off the bone. Remove chicken from the pot, let cool, then shred. Reserve the stock for later. 

Over medium-heat, coat the bottom of a large soup pot with olive oil and then sauté the carrots, celery, and onion. Season with salt and pepper. Cook until the onion becomes translucent, about 8 minutes. Add the garlic and cook for one minute more. Add 2 tbsp minced fresh rosemary, then add the diced potatoes. Stir thoroughly until the ingredients are well-mixed. 

Using the stock that had been set aside, pour the stock through a colander and into the vegetable mixture. Make sure to scrape the bottom of the pan with a wood spoon to release the fond. Add the second box of stock (feel free to not use all of the second box, just add enough to reach your preferred thickness of soup). Heat until it’s just simmering and cook for 30 min or until potatoes are fork tender. Then add the sliced chard, the shredded chicken, and the beans. Cook on very low heat for approx 10 minutes more, to let the flavors meld. Season with fresh parsley and serve hot. Enjoy!
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