Do not throw any more! Three ways to achieve zero waste

Each year in France, a resident produces 354 kg of household waste, according to Ademe. Actively reducing waste means avoiding food waste, buying products in bulk, using storage boxes or jars, adopting a composter, refusing packaging and buying second-hand items. It’s opting for a reusable water bottle or even making your household products.

An app to meet the challenge

Like a coach, the free Zero Waste Objective app, for Android only, offers its user a list of challenges to meet in order to get in tune with zero waste. It’s up to him to complete dozens of missions, at his own pace, at home or abroad, such as wrapping a gift in a reusable fabric coupon (or furoshiki), stop coffee in capsules, use a cloth bread bag, or display a Stop Pub sticker on their mailbox. A no-frills app for adopting the right reflexes.

Small gestures on Instagram

Her way of life, and the one she established within her family to drastically reduce her waste in 2008, inspired the international Zero Waste or “zero waste” movement. The 5R rule by Béa Johnson, French established in California and author of the bestseller Zero waste. 100 tips to make your life easier (Les Arènes, 2013), consists of “Refuse the superfluous, reduce the necessary, reuse what you buy, recycle everything you could not refuse, compost the rest”. Simple to apply, these « 100 tips » are freely accessible on its English site Zerowastehome.com/tips “To tend towards zero” in the kitchen, in the bathroom or in the office, for your wardrobe and cleaning products.

In the same vein, Inès Moreau, author of several books “For a simpler and more responsible life” shares his “Small gestures” and daily actions on his Instagram account @lespetitsgestes, supporting photos and texts. Its goal is a hashtag: #monpetitgestedeviendragrand.

A book to cook without wasting

“The astonishment, sometimes, is in the simplest things”, according to starred chef Alain Ducasse, cited in Zero waste kitchen (Pepeat Editions, 2020), book by “Gourmet recipes without waste” concocted by Belgian chefs Madeline Escafit and Laura Perahia. The astonishing recipes of this zero-waste cooking duo, as refined as they are simple to prepare, have in common that they use all, or almost all, of the food they require. Each chapter, devoted to a food – almond, fennel, turnip, peach or tomato – lists anecdotes, origins and nutritional value of the product, before getting to the heart of the matter. What is the use of throwing the tops of a bunch of carrots when you can make blinis of tops and a tapenade of carrot, cashew and ginger? In addition to a conservation tip and a wine pairing by sommelier Eric Boschman alongside the recipes, a QR code allows you to follow some of them in video. Tempting, this cooking of root vegetables with coffee grounds, and very greedy, these chocolate and pumpkin muffins, embellished with candied peel and roasted seeds of this cousin of the pumpkin. Do not throw any more!