Plastic Pollution Coalition Notable Member Anne-Marie Bonneau a.k.a the Zero-Waste Chef has a new cookbook available now. The Zero-Waste Chef: Plant-Forward Recipes and Tips for a Sustainable Kitchen and Planetgives readers tips and tricks to save money and waste in the kitchen.
“Keep a loaf out of landfill by making Mexican Hot Chocolate Bread Pudding, or revive some neglected greens to make a pesto,” says Bonneau, who has lived with very little plastic or waste for nearly 10 years. “Save five bucks (and the plastic tub) at the supermarket with Yes Whey, You Can Make Ricotta, then use the ricotta in a savory galette and the leftover whey in sourdough tortillas. With 75 vegan and vegetarian recipes for cooking with scraps, creating fermented staples, and using up all the groceries you buy—including end-of-recipe tips on what to make next with your leftover ingredients—I’ve laid out an attainable vision of a zero-waste kitchen.”
The cookbook has been praised as a timely and much needed resource, giving manageable, actionable steps to waste less.
Learn more about the book and recipes here.