How to lower your waste when working from home

How to lower your waste when working from home

Working from home gives you more autonomy over the waste you create. These tips are tricks I use to keep my waste low, now that I work from home nearly every day.

1. Don’t overfill the kettle

Put just enough water in your kettle to get it over the minimum mark and boil however much you need for a cuppa. Avoid overfilling as this wastes electricity. If I overfill the kettle, I pour the remaining hot water in a flask, so I can use it throughout the day for drinks or when I need to boil a pan of water to make food.

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Limited Space? Tips for growing veg in pots, pans... whatever you've got

Limited Space? Tips for growing veg in pots, pans... whatever you've got

Back when I was a student, I had a summer job working for the National Citizenship Service with the Challenge.

My role was pretty fantastic, because I’d get to visit multiple community projects with a group of 15 young people who were 16 or 17. We visited companies, nursing homes and community projects.

My role was to be in charge of the bus money, get the young people to and from the venues and could give permission for them to pop into grab a Subway “so long as they were quick and ate everything so there was no evidence that I’d let them sneak off”.

Pretty important role, really.

The majority of the visits were as follows:

1. A representative of the charity or business enthusiastically explains who they are and what they do. They show photos or props of who they help and why

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Inedible food waste? Don’t bin it!

Inedible food waste? Don’t bin it!

Composting inedible foods is a brilliant way to divert it from landfill, but there is so often still some life in these foods, meaning they can have one last hoorah before they wilt on a compost heap.

Edible foods should always be eaten by rather than being composted (as much as I love compost!) which is the mission of the charity FareShare.

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Roasted Vegetables

If you are participating in the weeklong Zero Waste food challenge, these are prepared on the SUNDAY and eaten on various days throughout the week.

I love to roast a load of veggies to add to meals and keep the roasted veg in wither the fridge or freezer.

A Zero Waste Life. Roasted Vegetables

Roasted Vegetables

Equipment

-Roasting tray (I use a cast iron pan as I don’t own a roasting tray)

Ingredients

-Mixed vegetables. If you are using a vegetable box delivery scheme, roast any vegetable you’d rather not eat raw and the potatoes. If you are buying your own, root vegetables are a good choice for this recipe. These things include potatoes, carrots, beetroots etc.

-Olive oil

-Salt

-Pepper

Instructions

  1. Wash and chop your vegetables.

  2. Place your vegetables onto a roasting tray and drizzle with approximately a tablespoon of olive oil.

  3. Toss vegetables in the oil, with wither a spoon, or by shaking the tray. Season with salt, pepper and mixed herbs or cumin, if you desire.

  4. Roast for 20 minutes at 200°C

  5. Check vegetables, roast for another 10 minutes, if they are not yet at your desired tenderness

A Zero Waste Life. Roast Vegetables

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #azerowastelife!

This article links in with a weeklong Zero Waste food challenge, which aims to produce Zero Food Waste, which you can partake in whenever you like.

Zero Waste Flat Breads

Zero Waste Flat Breads

These are unbelievably simple to make, taste epic and freeze easily.

I have referred to them as flat breads, as if you are taking part in the weeklong Zero Waste food challenge, they are used as wraps, ‘crisps’, croutons and for dipping into a curry

If you are participating in the weeklong Zero Waste food challenge, these are prepared on the SUNDAY and eaten on various days throughout the week.

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