To reduce waste, try this instead of that


To reduce personal waste, Tippi Thole suggests making these swaps. Small changes add up!

Out & About

Instead of a disposable coffee cup: Bring your own reusable to-go cup, or dine in

Instead of bottled drinks, plastic cups: Skip them, or bring a water bottle

Instead of plastic straws: Skip them, or use reusable stainless-steel or silicone straws

Instead of takeout containers: Bring your own containers for leftovers or takeout

Shopping

Instead of plastic shopping bags: Reusable tote bags

Instead of produce bags: Skip them, or use reusable mesh bags

Instead of packaged food: Bring your own containers to bulk-food stores and farmers markets (check zerowastehome.com/app for package-free stores near you)

Instead of packaged snacks: Make your own

Instead of new clothes, furniture, sports gear, etc.: Buy secondhand whenever possible

Home

Instead of household cleaner: Make your own with vinegar, water and lemon juice

Instead of paper towels: Cloth rags

Instead of plastic sandwich bags: Reusable cloth bags or food storage containers

Instead of paper napkins: Cloth napkins

Instead of paper bills and statements: Electronic bills and statements

Instead of catalogues: Cancel them

Personal Care

Instead of liquid soap: Bar soap

Instead of bottled shampoo: Bar shampoo

Instead of disposable razor: Stainless-steel safety razor (blades can be recycled)

Instead of shaving cream: Shaving bar

Instead of tissues: Handkerchiefs

Instead of cotton rounds: Reusable fabric rounds

Instead of plastic toothbrush: Bamboo toothbrush

Instead of mouthwash: Make your own

Instead of toothpaste: Make your own

Instead of tampons: Silicone menstrual cup

Instead of sanitary pads: Reusable cotton pads


Reader Comments ...


Next Up in Food

Uncle Tai’s Chinese restaurant bids farewell to Boca
Uncle Tai’s Chinese restaurant bids farewell to Boca

 Uncle Tai’s Hunan-style restaurant might as well have been the bustling dining room in a relative’s home. This was especially true around the Jewish holidays, when the Boca Raton institution served as a gathering place for visiting relatives.  There was always on-point hot and sour soup, crispy spring rolls, scallion pancakes...
What to do with a perfect avocado
What to do with a perfect avocado

A perfect avocado is a lucky find. Neither granite-hard nor squishably soft, it should yield only slightly when pressed, maintain its integrity when sliced, and feel like butter on the tongue when eaten. Sadly, most of the avocados I bring home fall short in all kinds of fibrous, mushy, black-speckled ways. The mediocre ones get trimmed to salvage...
Old recipes, new format: Spain puts historic dishes on video
Old recipes, new format: Spain puts historic dishes on video

When Spanish conquerors brought home a tomato from the Americas in the 16th century, its red color caused a sensation at the royal court. But because of its resemblance to a poisonous fruit found around the Mediterranean, the tomato was long used only as a table decoration. Not until 1755 did it appear in a savory sauce recipe in a Spanish pastry cookbook...
A simple treatment for stunning scallops
A simple treatment for stunning scallops

Sea scallops, with their beautiful fan-shaped shells, are prized among the luxury seafoods, along with lobsters and crabs. As with many such things, the simplest preparations are usually the best: My go-to approach with scallops is to pan-sear or grill them, which concentrates their flavor and gives them a crisp exterior. Though very fresh scallops...
Paying top dollar for scraps of meat — and bones
Paying top dollar for scraps of meat — and bones

The other night, I grilled a flank steak. It weighed a little less than two pounds. It cost 20 bucks. The meat was delicious, thank you. I marinated it for eight hours in a balsamic vinaigrette and served it on flour tortillas with grilled onions and red peppers. But … but … it cost more than 20 bucks. For flank steak. Flank steak, as...
More Stories