If you asked us for our go-to sustainability tips pre-2020, you'd hear us tout all our favorite reusable things: your reusable coffee cup at the coffee shop, grocery bags at the market, and utensils when you get takeout. Unfortunately this past year temporarily took a few reusable options from us, but here's the good news: There's plenty of sustainability to go around. Here are a few of our favorite easy tips for keeping things eco-friendly.
Summer - This past year, I've focused a lot of energy on eating with the seasons. Not a new idea, but new to me and it's been fun to prioritize buying produce and products that are in season, local, abundant, and at prime deliciousness!
Sarah M. - I've amassed a drawer full of reusable containers... all from other food containers - store bought hummus, ricotta, salsa, soup... a few glass jars from more creative chutney making friends... and the occasional Thai takeout. We've made a point to put all of that takeout packaging "waste" to good use!
Steve - Last year, we signed up for Imperfect Foods delivery. It's been a super easy way for us to cut back on food headed to landfills while also shopping responsibly.
Lucinda - Last summer, I was the Basil Queen (not just the Fairy Doughmother) of my Lemon Grove neighborhood in Ventura)! I rooted so many cuttings from the basil plants I'd grown from seed, cutting down on plastic packaging and pots. It's super easy (and you can do it with mint, too):
SJ - First of all, I only wear reusable masks (easy). And aside from mountains of dishes, I've really enjoyed eating at home more often this past year. But I often found myself wondering what to do with leftover food waste. I've been trying my hand at zero waste recipes and learning more about which parts of fruits and veggies that we typically throw away are actually edible. A few of my favorite new tricks:
