Transitioning to a low-waste lifestyle is a meaningful step toward sustainability. Reducing waste not only benefits the planet but also promotes a more mindful and intentional way of living. 

In the United States, food waste accounts for roughly 22 percent of all municipal solid waste—which contributes to a startling amount of methane gas produced, which is more harmful than carbon dioxide. Transitioning to a zero-waste lifestyle involves redirecting edible food away from landfills, offering both environmental and substantial social benefits. By channeling what would have been food waste to community organizations, homes, and individuals in need, a meaningful social impact is achieved. Additionally, the financial savings resulting from the reduction of wasted food can be allocated to support positive sustainability initiatives. Notably, the magnitude of this financial impact is considerable, with an estimated $161 billion worth of food discarded annually in the United States alone.

The low-waste or zero-waste philosophy also centers around reuse and repurposing, fostering a system where surplus goods find new homes within the community and vice versa. It goes beyond simply giving away unneeded items; it involves sharing essentials that benefit everyone.

This guide aims to provide a comprehensive overview of how to go low waste, offering practical steps for individuals seeking to minimize their environmental footprint and maybe do a little good in the process.

Step One: Assess Your Current Waste

Begin your low-waste journey by conducting a thorough assessment of your current waste generation. Analyze your trash to identify the predominant sources of waste. This initial step will help you set realistic goals and focus on areas that require immediate attention.

For example, is one-third of your trash made up of egg shells, coffee grounds, and vegetable scraps (a reasonable example according to the Rainforest Alliance)? Or do you find yourself throwing away a considerable amount of paper bills? Is your trash full of plastic food containers or glass bottles? Taking stock of your trash can be incredibly enlightening as you start planning for low waste lifestyle changes to make. Keep a note on your phone with a running tally of all that you throw away, categorized by food, toiletries, containers, and so on, or simply keep a sticky note by the trash can and tally your trash that way. It may seem like overkill, but the only way to make true adjustments is by making informed adjustments. Otherwise you are putting a plan in place that may work for other people but not necessarily your specific lifestyle.

Step Two: Embrace the 5 R’s.

Adopt the principles of the 5 R’s: Refuse, Reduce, Reuse, Recycle, and Rot. In the 1920s and 30s, this ideal was more simplified using the mantra, “Use it up, wear it out, make due, or go without.” However, based on our nationwide consumer behavior and the staggering amount of plastic entering our landfills on a daily basis (27 million tons in 2018 according to the EPA), the principles have had to adapt slightly.

Refuse: Begin by refusing single-use items such as plastic bags or disposable cutlery. When you’re just starting out on a low-waste journey, it’s best to aim for an 80/20 approach—nailing low waste 80 percent of the time and giving yourself grace 20 percent of the time. No one is perfect and every now and again, a coffee in a disposable cup is okay. The key is to cut back as much as you can and to make conscious decisions about the waste you’re creating.

Start by carrying a canvas tote bag in your car for those spur of the moment trips to the grocery store (having a meal plan will help cut these trips back, too!). This one adjustment alone can reduce waste by an estimated 500 to 1000 plastic bags per year.

Similarly, keep a set of reusable utensils in your bag or car for take-out runs or moments when a restaurant only offers plastic cutlery. Stores like Rivermont Refillery sell bamboo utensils and reusable straws for this very purpose or, if you’re on a budget, simply grab a spare set of metal utensils from home or a thrift store and keep them secure and clean in a cotton or canvas bag.

Reduce: Look for ways in which you can reduce your overall consumption. Thinking back to your trash assessment—if one-third of your trash is food waste, how can you creatively use your leftovers to reduce that amount?

For used coffee grounds, turn them into an exfoliating scrub. Egg shells can be crushed up and sprinkled around your garden to give calcium back to the soil. Vegetable scraps can be saved and turned into a rich vegetable broth; afterwards they can be composted.

Also look for ways to get creative with your leftovers so you end up spending less on groceries (a win, win). Two cups of leftover mashed potatoes from last night’s dinner can be reimagined as today’s gnocchi or potato croquettes, or they can be used to top off a shepherd’s pie. Spinach that may be on its way out can be cooked and frozen to later be added to soups. Herbs can be turned into bright, delicious sauces or frozen in oil to add flavor another day.

Reuse: When you start looking for ways to reuse items, you begin realizing just how many options there are. Glass jars (think salsa containers and apple cider vinegar bottles) can be used to store leftovers or homemade all-purpose cleaner. Old clothing that can’t be sold, donated, or swapped can be torn into cleaning rags. Old magazines (like ours!) can be reused as wrapping paper. Even old toothbrushes can be reused for household cleaning.

If you no longer have use for a particular item but it’s still in good shape, consider donating it to a local thrift store or offering it up on a local Buy Nothing group (simply search “Buy Nothing Lynchburg” on Facebook for a group within your specific zip code). These types of circular economies keep items out of landfills and lower demand for new items needing to be produced.

It’s also important to take care of your items in general to avoid them needing to be thrown out. Keep your cutting boards and wooden utensils well-oiled and your knives well-sharpened. If you have a neighbor or friend who is talented at sewing, ask them to teach you a few tricks so you can mend your clothes and darn your socks. 

Recycling: Consider recycling as your last-ditch effort not your first option. If you’re unable to repurpose an item in any way, responsibly recycle it. Lynchburg makes recycling incredibly accessible with drop-off locations throughout the city. Bedford also has the ability to recycle glass with drop-off locations throughout the Town and county.

Rot: Finally, as has been touched on briefly throughout this guide, compost your organic waste. Not only is the process of composting pretty simple, but it also eliminates the guesswork of trying to fertilize the right plants with the right chemicals at the right time. Compost is all-natural, and can pretty much be applied to everything (veggies, perennials, shrubs, trees, etc.) any time and in any amount.

Step Three: Mindful Shopping

Part of embracing a low-waste lifestyle is becoming more mindful about your consumer behavior and the decisions that you make. Just as you would take stock of your trash and make informed adjustments that work for your lifestyle, assess your shopping habits and make adjustments that are more environmentally aware.

For example, do you find yourself “adding to cart” once a week or more when an idea pops in your head or a particular need arises? We all do. The key with mindful shopping and a low-waste lifestyle is in pausing during those moments. Does the idea still seem exciting in a week? If so, consider making the purchase. If not, then you saved yourself some money and you saved waste from entering the landfill. Alternatively, do you find yourself needing a particular tool for a one-time project? Ask a friend if you can borrow theirs or see if it’s a tool that can be rented for a short period of time.

Also consider shopping local as much as you’re able. Money spent within the local economy stays in the local economy, which ultimately works to strengthen our community. Shop from local farmers markets (reusable bags in tow). Not only will this help our local farmers, but you will only be buying exactly what you need.

Step Four: Educate Yourself

Stay informed about environmental issues and advancements in sustainability. Understanding the impact of your choices empowers you to make informed decisions and advocate for positive change. Stay updated on local recycling programs, waste management policies, and sustainable practices in our community.

Engage with your community to amplify the impact of your efforts. Join local environmental groups, participate in community clean-up events, and collaborate with neighbors on waste reduction initiatives. Collective action fosters a sense of shared responsibility and creates a more significant positive impact.

Step Five and On: Set Realistic Goals

Set achievable goals to gradually integrate low-waste practices into your lifestyle. Rome wasn’t built in a day, and the same applies to adopting a low-waste lifestyle. Celebrate your successes, learn from challenges, and continue refining your approach as you strive for a more sustainable and environmentally friendly way of living.

Mardi Gras, the vibrant and festive celebration before the solemnity of Lent, is synonymous with lively parades, colorful masks, and, of course, mouthwatering cuisine. If you’re looking to bring the spirit of New Orleans into your home this Mardi Gras, look no further. 

Classic Gumbo: A Taste of the Bayou

Start your Mardi Gras feast with a steaming bowl of gumbo, the iconic Cajun and Creole soup that embodies the heart and soul of Louisiana. Whether you prefer seafood, chicken, or sausage, gumbo is a flavorful medley of ingredients like okra, bell peppers, and a dark roux. Dive into the warmth of this savory dish that’s perfect for bringing people together.

Recipe: Seafood Gumbo

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 lb crab legs
• 1 lb andouille sausage, sliced
• 1 cup okra, sliced
• 1 onion, diced
• 1 green bell pepper, diced
• 3 celery stalks, chopped
• 4 cloves garlic, minced
• 1/2 cup all-purpose flour
• 1/2 cup vegetable oil
• 4 cups chicken or seafood broth
• 1 can diced tomatoes
• 2 bay leaves
• Cajun seasoning, salt, and pepper to taste

Instructions:

1. In a large pot, make a dark roux by combining flour and vegetable oil over medium heat until it reaches a rich brown color.
2. Add onions, bell pepper, celery, and garlic. Cook until vegetables are softened.
3. Stir in the broth, diced tomatoes, and bay leaves. Bring to a boil.
4. Add sausage, crab legs, and okra. Simmer for 20-30 minutes.
5. Add shrimp and cook until they turn pink.
6. Season with Cajun seasoning, salt, and pepper to taste. Serve over rice.

Jambalaya: A One-Pot Wonder

Jambalaya is a dish that perfectly captures the essence of Mardi Gras—a melting pot of flavors and cultures. This one-pot wonder combines rice, protein, and an array of spices for a dish that’s both hearty and satisfying.

Recipe: Chicken and Sausage Jambalaya

Ingredients:

• 1 lb chicken thighs, boneless and skinless, diced
• 1 lb andouille sausage, sliced
• 1 onion, diced
• 1 green bell pepper, diced
• 3 celery stalks, chopped
• 3 cloves garlic, minced
• 1 can crushed tomatoes
• 2 cups long-grain rice
• 4 cups chicken broth
• 2 teaspoons Cajun seasoning
• 1 teaspoon thyme
• Salt and pepper to taste
• Green onions for garnish

Instructions:

1. In a large pot, brown chicken and sausage over medium-high heat.
2. Add onions, bell pepper, celery, and garlic. Sauté until vegetables are tender.
3. Stir in crushed tomatoes, rice, chicken broth, Cajun seasoning, thyme, salt, and pepper.
4. Bring to a boil, then reduce heat, cover, and simmer until rice is cooked and liquid is absorbed (about 20-25 minutes).
5. Garnish with chopped green onions before serving.

Beignets: Sweet Indulgence for a Sweet Celebration

No Mardi Gras celebration is complete without a sweet treat, and beignets are the quintessential dessert of the French Quarter. These pillowy, deep-fried pastries dusted with powdered sugar are a delightful way to end your Cajun and Creole feast. Bonus points if you enjoy them alongside a hot cup of chicory coffee.

Recipe: New Orleans Beignets

Ingredients:

• 1 cup warm milk
• 1 tablespoon active dry yeast
• 1/4 cup granulated sugar
• 3 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon nutmeg
• 1/4 cup unsalted butter, softened
• 1 egg
• Vegetable oil for frying
• Powdered sugar for dusting

Instructions:

1. In a bowl, combine warm milk, yeast, and sugar. Let it sit for 5-10 minutes until frothy.
2. In a large mixing bowl, combine flour, salt, and nutmeg.
3. Add the yeast mixture, softened butter, and egg to the dry ingredients. Mix until a dough forms.
4. Knead the dough on a floured surface until smooth, then cover and let it rise for about 2 hours.
5. Roll out the dough and cut into squares or circles.
6. Heat oil to 350°F and fry the beignets until golden brown.
7. Dust with powdered sugar and serve warm.

This Mardi Gras, transport yourself to the lively streets of New Orleans by bringing the flavors of Cajun and Creole cuisine to your table. Whether you’re savoring a bowl of gumbo, diving into a plate of jambalaya, or indulging in sweet beignets, these recipes are sure to make your celebration a culinary success. Laissez les bon temps rouler—let the good times roll with these delicious dishes that pay homage to the rich food traditions of Mardi Gras!

Take your kick-off time crowd pleasers up a notch with these spiced-up versions for snacking and sharing

Photos by Dave Uhrin

Whether your Sundays are all about football this fall or you’re just looking to score a touchdown with some kicked-up shareables your family and friends will love, we’ve got you covered all the way to the end zone. These appetizer recipes from cooking instructor Jacqui Renager of Fun in the Kitchen with Jacqui are as easy to make as they are flavor-packed and fun to eat.

Renager’s hummus recipe is the stuff of legend, blended to a delightfully creamy consistency with the addition of water and signature sumac and topped with the all-important final flourish of good olive oil and spices for a beautiful presentation. Her smoked chicken tacos are over-the-top with a pineapple jalapeño salsa and chipotle aioli, both whipped up in minutes, giving them that sweet-spicy, one-two punch. And don’t forget the spinach artichoke dip in sourdough boule and homemade jalapeño poppers. We are feeding a crowd, after all.

Can’t find what you’re looking for in the grocery store in these days of supply chain issues? Does that certain ingredient you want cost about as much as a home mortgage because of inflation? Don’t sweat it, Renager says. Get creative and work with what you can find at a reasonable price. Cooking is supposed to be fun. And we promise your guests won’t complain. Unless their team is losing. Happy cooking and snacking.

All Recipes by Jacqui Renager. Fun in the Kitchen with Jacqui. CookingwithJacqui.com

Cooks Corner

Smoked Chicken Tacos with Pineapple Jalapeño Salsa

Mini tortillas
Finely shredded red and/or green cabbage
Panela or queso fresco cheese for crumbling
Smoked chicken (notes below)
Pineapple jalapeño salsa (recipe below)
Chipotle aioli (recipe below)

Smoked Chicken
If you have a smoker and the time, you can smoke your own bird, whole or just the breast. If not, support some local restaurants! Mission BBQ in Virginia Beach sells half smoked yardbirds. Pierce’s BBQ in Williamsburg sells half smoked chicken, pit cooked as well. As a last resort, use a rotisserie chicken (after you cut your chicken into pieces for the tacos, sprinkle with ½ tsp of smoked paprika and mix it up…you’ll get that nice smoked flavor).

Pineapple Jalapeño Salsa
1 cup diced fresh pineapple
½ cup diced jalapeño pepper
(seeds in to make it spicy, remove them
for milder version)
½ cup finely diced red onion
½ cup fresh cilantro, chopped
1 tsp lime juice
¼ tsp salt
¼ tsp black pepper
Combine all ingredients in a medium sized mixing bowl. Toss to combine. Refrigerate for at lease an hour before serving to allow flavors to meld.

Chipotle Aioli
4 chipotle peppers in adobo sauce
3 tbsp water
1 tsp lime juice
¾ cup mayonnaise
2 tbsp cilantro, chopped
¼ tsp kosher salt
¼ tsp coarse ground black pepper
In a small food processor (such as a Magic Bullet), puree chipotle peppers with adobo sauce and water for 1 minute. It should be paste like when done. If you are having trouble getting it to puree, add another tablespoon of water. Transfer to a separate bowl. In small mixing bowl, add the mayo, lime juice, finely chopped cilantro, salt and pepper. Stir to combine. Add the chipotle puree a little at a time until the desired taste is reached. The more you add, the spicier it will be. Make sure to refrigerate for at least an hour before serving to allow it to firm up a bit.

Assembling Mini Smoked Chicken Tacos
For each mini tortilla, layer your ingredients: tortilla, smoked chicken cut into ½-inch pieces, red and/or green cabbage, pineapple jalapeño salsa, drizzle of chipotle aioli and panela cheese. Serve on a large platter with each taco nesting up against each other. These will be the hit of the party. They have everything: smokiness, sweetness, a little bit of spice and amazing combination of textures.

Jacqui’s Famous Hummus

1 can chickpeas (rinsed and drained)
Juice of 1½ lemons
2 tbsp olive oil
½ cup water (more for thinning out in after processing)
⅔ cup tahini
1 tsp sumac
1 tsp kosher salt
1 tsp cumin
⅛ tsp all spice

Topping:
Run a spoon over your hummus to create indentations and sprinkle with:
Fresh parsley, chopped
Sumac
Cumin
Crushed red pepper
A few chickpeas
Olive oil for drizzling when ready to serve

Put all ingredients in a food processor and process for 2 minutes. The consistency should be close to pourable. It will seem too runny, but after refrigerating for 2 hours, the consistency will be perfect. If your hummus is too thick and not almost pourable, continue to process and add one tablespoon of water at a time until desired consistency is reached. Mixture should be smooth without any visible lumps. Pour into serving dish and add toppings (don’t add the olive oil until you are ready to serve). Refrigerate for at least 2 hours. Serve with pita chips or vegetables. Use as a spread on sandwiches.

Notes: Using less olive oil and more water enables this hummus to be very smooth and very light. This is different than most hummus products that can tend to be a bit gluey. The olive oil on top is a must as it brings out the flavors of the spices added to the top. If you do not like spice in your hummus, omit the crushed red pepper topping.

Spinach Artichoke Dip in Sourdough Boule

8 oz cream cheese, well softened
½ cup mayonnaise (Dukes, of course)
1 ½ tsp minced garlic
⅔ cup (76g) finely shredded gruyere, gouda or any other melting cheese
½ cup (56g) finely shredded mozzarella cheese
1 tsp course ground black pepper
½ tsp kosher salt
1 (14-oz) can quartered artichoke hearts, drained and chopped
1 jar marinated artichoke hearts chopped, drain only half of the liquid. Pour in the other half with the artichokes
12 oz frozen spinach, thawed and thoroughly drained (placing thawed spinach in a kitchen towel and repeatedly wringing it out over a sink works great)
Sourdough boule or other crusty round bread

Preheat oven to 350 degrees. Prep bread bowl: Using a bread knife slice the top of the bread off. Scoop out the inside of the bread, but do not throw this bread out. Cut the leftover bread into small “dippable” pieces for service. In a mixing bowl stir together cream cheese, mayonnaise, garlic, gruyere, mozzarella, salt and pepper.

Stir in artichokes and spinach. Spread mixture evenly into your bread boule. Bake in preheated oven until thoroughly heated and melty, about 20 minutes. Serve warm with bread pieces, tortilla chips, crackers, sliced bread…eat on anything!

Notes: The addition of marinated artichoke hearts with some of their marinating liquid makes this dip different from others you may see. That tangy depth of flavor from the marinade adds just the right tang to this wonderful game day appetizer.

Jacqui’s Jalapeño Poppers

10 fresh large jalapeños
1 8-oz block cream cheese, softened
1 ½ cups shredded cheddar cheese
2 tsp kosher salt, divided
1 ½ cups panko breadcrumbs
1 cup shredded parmesan cheese
3 tbsp olive oil
1 tsp course black pepper

Preheat oven to 400 degrees. Cut stems off jalapeños and then cut them in half lengthwise. Using a small spoon, scoop out the seeds and the pith. Set aside. In a medium sized mixing bowl, combine the cream cheese, cheddar cheese, and 1 tsp salt. Using a hand mixer, blend the ingredients until combined. Place a cooling rack in a full sheet pan. One at a time, fill each jalapeño half with some cream cheese mixture and place on cooling rack inside the sheet pan. In a small bowl, combine breadcrumbs, parmesan cheese, 1 tsp salt and pepper. Toss to combine. Add olive oil and mix well. Dip each filled pepper into the bread crumb mixture and place back on the cooling rack. Bake for 12-15 minutes or until the breadcrumbs are a nice golden brown.