How to lead a zero waste life

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Glass and stainless-steel containers of all shapes and sizes can be cleaned and reused over and over again, and easily transported.

 

Rather than paper towels and napkins, choose reusable cloth versions. You’ll quickly save money over costly disposables. Instead, use regular reusable dishes. If you need a single-use option, several retailers offer certified compostable paper plates, bowls, cups, and napkins.

 

Revive leftovers, repurpose food scraps into jams and sauces, and stretch your food dollar by meal planning.

 

Once the small bin is full, remove compost to an outdoor compost pile. Or put food waste into compostable trash bags, which can be turned in to municipal compost centers where red wiggler worms quickly transform organic matter into usable compost. These clean, simple, efficient systems are useful for those who don’t have space for an outdoor compost pile.

 

Fruit and vegetable parts, eggshells, coffee grounds, unbleached paper, tea bags, disease-free houseplants, and much more.

 

We can’t pour used cooking oil down the drain (it causes clogs) or compost it. However, you can donate cooking oil to be recycled into biodiesel fuel.

 

If you don’t have an outdoor compost pile, look to see if your community offers a curbside or drop-off composting program.

 

Start using big shopping bags made from canvas, mesh, cloth or recycled/recyclable plastic. You can buy these for about $1 at most natural supermarkets.

 

Buy the largest size available or in bulk and divide it into smaller eco-smart containers.

 

Use reusable containers such as mason jars for bulk loose items such as rice, granola, grains, oatmeal, dried fruit, and beans.

 

In a spray bottle, combine 1⁄2 cup white distilled vinegar with 1 cup water, and add 10 to 20 drops of tea tree, lavender, lemon or eucalyptus essential oil. Shake well before using.

 

And Utensils. Disposable lunches (to-go packaging, traditional plastic utensils, etc) generate 100 pounds of trash per person annually. Bring your lunch in a reusable lunch box, and if your company doesn't use compostable utensils, bring your own cutlery.

 

 Use metal or glass water bottles throughout the day for water or coffee.

 

 Keep food and kitchen scraps, garden waste, and recyclables separate.

 

 Recycle Everything You Can. all unbroken glass, some plastics, paper and cardboard, tin and aluminum cans, etc.

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