How to Practice Sustainability in Your Kitchen?

Have you ever looked into your kitchen cupboards and fridge and wonder what on earth you can cook for dinner with what you have? You may have a lot of 'stuff' in your kitchen, but you haven't been keeping track on the food items and beverages you have in the kitchen. Sometimes we realise that after our supermarket shopping, we actually have the same item in the kitchen cupboard. Most times than not, we will then unintentionally contribute to the food wastage which is not beneficial to the climate.

As we need to make our homes more climate-friendly and sustainable, it is time for you to make a change. The following steps may not sound like the most exciting way to spend the weekend. But like any jobs and relationships: if it is not working, make some changes and move on.

Here are steps to help you start making your kitchen more climate friendly.

Step 1: Make a list

Imagine that your kitchen is empty, and you need to fill it up with food items that you would like to have in your kitchen. Sit down and make a list to help you decide what you want in the kitchen.

Your list is to be split into two: basics and extras. You will then know whether it is something that you want to keep in stock and differentiate what you will occasionally use.

Basics are those that you start off with or those items that you would usually use when cooking. For example, an Asian household would have jasmine rice, soya sauces, onions and garlic, etc. It can also include food items that can last longer which can be considered as emergency supplies. You can use our weekly recipes to help you.

Extras are those items that you occasionally use or when trying out different recipes. Think of the times when you wanted to try out a new recipe and bought the ingredients that you would not usually use. When you aren't going to use this recipe again, you would be stuck with the leftover ingredients and leave it somewhere in the cupboard until the next time you need it. Do that a few times and you would have a kitchen full of the items that you don't use and suddenly you can't find the items that you do use. These items in the extra category needs to be used up before buying another variety of the same product. For example, if the recipe calls for penne and you have Fusilli in the cupboard, try to use the Fusilli first.

You can download the template below:

Nutrition Plan X Basics and Extra List.pdf

Download PDF • 83KB

Step 2: Check what you currently have

After writing the first draft of your list, check what you have in your cupboards and refrigerator. It can further help you modify and complete your list. Sometimes we forget what we actually have and what is considered the basics and what is considered extras. This list can also act as a checklist of what you currently have, and it can help you think of what you can do with the items that you currently have.

Step 3: Dump the old stuff

While checking what you have and finalizing your list, it is time to toss out anything that isn't up to scratch. Remember, food doesn't last forever.

Start by pulling out everything in your cupboards and sorting the items into piles of similar items. Throw out anything that is past the expiry date. If it is packed wrongly (e.g. open containers are not in airtight food storage containers or zip lock bags or stored in the wrong place), time to throw it out. Add what is remaining in your cupboard to your list if you have not done so. Strike off those that have been thrown out.

Do the same to items in the refrigerator. Sort, throw out any items and add those that you currently have in the refrigerator to the list.

Step 4: Putting items back where they should be stored at

Before putting items back in your cupboards and refrigerators, take the opportunity to give the shelves a good clean as pests LOVE the spills and crumbs.

There is a place for everything. The easiest way to find things is to have a designated place. You can arrange everything in their categories and in the particular shelves so that you can quickly find what you want or look at the selection to make a choice.

Read the packaging label for proper storage method after opening. When storing food/ ingredient in an air-tight container, keep the packaging's storage instructions and expiry/best before date into/ on the container. This is to remind you where the item should be stored and when it should be thrown out. Check the condition of the food (for example: looking for mold-growth, colour changes and smell changes) before eating.

You can amend your list to make it "more suitable" to your kitchen. You can list it according to where you put your food items. It helps you find where these ingredients are especially after going for a holiday.

Step 5: Restocking food items

Before restocking, please read the following:

DO NOT over-fill the kitchen again. You will end up going back to step 1 in a few months' time. Ideally, you should be able to know everything that is in your kitchen without moving anything out of the way. Don't overfill the fridge as it can prevent cold air from circulating properly which can affect the temperature of the food inside the fridge. Your fridge may need more energy to make it cold thus 'wasting' energy.

You don't have to restock everything in your kitchen all at once. Keep your list handy and buy what you need each week. You can buy a few canned tomatoes and beans or dried food items when they are on special as they last longer and can be considered emergency supplies.

During the supermarket shopping, think about how long it will stay fresh and determine the quantity that you will be using within that timeframe. For example, buying cereal or nuts in bulk may look like it is a good value but if you are not able to eat it soon, it will not be fresh and crunchy and will end up in the trash can. For cereals, flours, grains and dried beans, try to buy the amount you are likely to use in the next month. Fresher would be better, and this will minimize food wastage.

Should you like to expand your repertoire of cereals, nuts, dried food items, grains like quinoa, buckwheat and barley, consider visiting a wholesale store or wholefood store or wet market dry stores where the items are sold based on weight. Visiting such stores might mean fresher and cheaper item.

Summary:

Join the sustainability cause by minimizing the food wastage that we unintentionally do when we forget that we have those items at home or when we don't use the item before the expiry date. Follow the steps in this article and try to update your list to help you restock the kitchen.