Darren Robertson

4 zero-waste kitchen hacks from Darren Robertson

Zero waste, full flavour - the ultimate feel-good meal.

In 2019, food waste is a huge problem. In the United States alone, the FDA estimates that the total amount of uneaten food that Americans are throwing out is as much as 20 pounds of food per person per month. That’s the equivalent of $165 billion in food each year!

So if you’ve had enough of tipping soggy vegetables into the trash, here are some tips to help cut back on kitchen waste. Your wallet and your planet will thank you.

1. Start small, think big

Jumping in the deep end of zero waste is a big ask – particularly if you’ve got a young family or are pressed for time. That’s why first aiming for low waste is the best route to effective changes. Many dry goods stores will let you bring your own containers, which is also a great way to recycle. When you get to the bottom of the peanut butter, rinse out the jar and hey presto, an airtight container for rice or nuts. You can also cut down on fresh produce packaging by growing your own food.

2. Carrots, three ways

There are lots of fruit and veggies that can do double or triple duty in the kitchen – that’s what Darren’s ‘root to stalk’ vibe is all about. For example, if you’re steaming or roasting broccoli florets for a salad, keep the stems for a quick steam and then pop them in the food processor. They make great low-carb ‘rice.’ Likewise, lots of fruit and vegetables have fiber and nutrients in the skin, so why not try a ‘skin-on’ mashed potato? Another great one: a whole apple baked with spices and a bit of maple syrup. Even banana peels are edible – if you’re game! – and are useful sources of B6 and B12 vitamins. You can blend them straight into creamy smoothies or chop and fry them into a spicy vegetable and coconut curry.

3. Rethink plastic bags

If you keep all your produce in plastic, you might be familiar with wasted veggies. Sweaty spinach leaves, slimy cucumbers: plastic bags can be a one-way ticket to the compost heap. Instead, experiment with recycled options that can increase the shelf life of your produce. Old pillowcases make great, breathable fruit and vegetable bags.

4. Low waste = low stress

Using fewer ingredients and creating less waste is good for the environment, but can also make cooking a breeze. If you’ve been burned by tricky recipe books with a million steps, take heart. Darren and the Centr recipes have got your back.

“I love cooking at home, but gone are the days where I'm doing two to three different sauces and 20 pans,” he says. “It's just not happening now!”