In a world where sustainability and being eco-conscious is becoming increasingly important, it’s no surprise that many of us are looking for ways to reduce in our own homes, particularly in our kitchens. The need for an anti-waste kitchen is at an all-time high, and in the year 2015, there were several trends that emerged as ways to tackle this issue in urban settings.

One of the most popular trends in anti-waste kitchens in 2015 was “upcycling” food scraps. Upcycling is the process of taking something that would normally be considered waste and turning it into something useful or valuable. For example, many people started using vegetable peels and scraps to make broths or vegetable stock, rather than simply throwing them away. Similarly, some people started using leftover coffee grounds to create fertilizer for their plants, rather than throwing them in the garbage. Upcycling food scraps not only reduces waste, but it can also save money and provide additional nutrients to your meals.

Another trend in anti-waste kitchens was a focus on preserving produce. Many people are guilty of buying too much produce at once, only to have it spoil before they can use it all. In 2015, more people started to focus on preserving their produce in order to prevent waste. This includes canning, pickling, and fermenting fruits and vegetables. Not only does this reduce waste, but it also adds a new dimension of flavor to meals.

Composting was another trend that gained popularity in 2015. Composting is the process of breaking down organic materials (like food scraps) into a nutrient-rich soil amendment. Rather than throwing away food scraps, composting allows for them to be turned into something useful. Many cities now offer curbside composting pickup, making it easier than ever for urban residents to compost. Some people even started composting indoors using worm bins, which can be quite efficient for smaller households.

Lastly, reducing food waste altogether was a major focus in anti-waste kitchens in 2015. This includes meal planning, utilizing leftovers, and being more conscious about expiration dates. By planning out meals in advance, people were able to buy only what they needed at the grocery store, which reduced the likelihood of food going to waste. Utilizing leftovers creatively not only prevents waste but can also make for some delicious and interesting meals. Additionally, paying attention to expiration dates and using older ingredients first can also prevent food waste.

The anti-waste kitchen movement of 2015 was all about finding new and innovative ways to reduce waste and promote sustainability. Whether it’s upcycling food scraps, preserving produce, composting, or simply being more mindful about food waste in general, there are plenty of ways that urban residents can make their kitchens more eco-friendly. By adopting these trends, we can all do our part in creating a more sustainable world, one kitchen at a time.

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