Q & A with Kate Turner author of “My Zero-Waste Kitchen”

By Shelley Pierce | August 27, 2017
Image by DK Books
by Shelley Pierce
August 27, 2017

Kate Turner is a food and lifestyle writer, gardener and author of numerous cookbooks. She grows much of her own food and loves to create deliciously healthy meals to share with her family and friends. She is a firm believer in the benefits of a simple zero-waste kitchen and can be found musing ideas for new recipes and wellbeing on her blog homegrownkate.com.

In her latest book, “My Zero-Waste Kitchen“, Kate shows readers how to find creative and unexpected ways to eliminate trash, save money, and give leftovers a new life.  Read on to learn more about this DK Books release and enter below to win one of two copies!

1. What does it mean to have a zero-waste kitchen and why should we aspire to have one?
Food waste is a huge global issue with far-reaching consequences for our planet. A zero-waste kitchen can help to redress that balance by encouraging sustainability through the three ‘R’s – reduce, reuse, recycle.

2. Is it easy to adopt a zero-waste mentality? Does it require a drastic change in our lifestyle? How does your book help us in the movement towards a zero-waste kitchen?
You’d be surprised what a big difference a few small, simple changes can make and you definitely don’t have to overhaul your kitchen to become a zero-waste hero. There are lots of tips and tricks in the book to show you how to plan ahead and shop wisely, save money, cook and eat delicious meals, store and freeze with savvy and tread more lightly on the planet.

3. Why would gardeners in particular have a deep appreciation for this book?
Most gardeners will already be adding leftover food to their compost heap and will appreciate that a zero-waste kitchen encourages the recycling of waste. They may be surprised to know that wine, shredded tea towels and tissues can also be added to the heap!

4. Your book is jam-packed with nifty and clever tips. What is one of your favorite tips from the book and why?
One of my favorite tips is how to grow new crops from old vegetable scraps. Who would have thought that lettuce cores and potato peelings could have such a successful second life!

5. What are some features of this book that readers will find particularly useful?
The recipes! There are loads of great ideas for using up food that would once have been considered waste. From eggshell smoothies to veg peel frittata, you can have a zero-waste meal for breakfast, lunch and dinner.

6. Just how much can readers save on grocery store expenditures when following this book’s advice?
Saving money is just one of the benefits of a zero-waste kitchen and a really important one when you’re on a budget. Careful meal planning, clever storage and efficient cooking are all discussed in the book and will definitely help to reduce your grocery store bill.

WIN ONE OF TWO COPIES OF “My Zero-Waste Kitchen”!

To enter, simply leave a comment on this blog post by midnight on Sunday, September 3, 2017 (be sure to provide a valid e-mail address) in answer to the following question:

What tip do you have to share for a zero waste kitchen?

Be sure to include a valid e-mail address. The winner will be drawn at random from all qualified entrants, and notified via e-mail. (See rules for more information.)

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  • Carol Yemola
    Comment added September 2, 2017Reply

    Anything that we don't use in the kitchen that isn't cooked we put in our garden for compost. Have been doing this for years and it has really paid off.

  • Marilyn Mehlmann
    Comment added August 30, 2017Reply

    I love one of the really simple tips: when unpacking food shopping, put the newest items at the back of the shelf so not only you but all family members will automatically reach for the oldest first.

  • ariana morris
    Comment added August 29, 2017Reply

    When making crumble, apple and/or pear peel and cores are poached in the slow cooker, then sieved - the liquid makes a nice drink when chilled and the leftovers go in the kitchen waste caddy for the compost heap.

  • Chantal
    Comment added August 29, 2017Reply

    We compost our food and we use rags instead of paper towels.

  • Pam
    Comment added August 28, 2017Reply

    Eat the oldest food first, beginning with fresh produce.

  • Pia
    Comment added August 28, 2017Reply

    Not sure if this embarrassing idea falls under the kitchen category, you know those to-go boxes? I thought It would help minimize our trash if I bring glass containers instead of using the to go boxes from restaurants. Leave a couple of containers in the car for those random cravings. I know, this sounds crazy.

    Comment added August 27, 2017Reply

    Have been "Regrowing Vegetables", for awhile now-- need more ideas!!!

    Comment added August 27, 2017Reply

    Cans and bottles take up most room in trash. We recycle aluminum and a lot of cities will allow plastic recycling.

  • chester marx
    Comment added August 27, 2017Reply

    Great ideas, I've actually used ground eggshells in soup, so the suspicious family members were tricked again.

  • Pam
    Comment added August 27, 2017Reply

    Although I still have a long way to go before having a zero-waste kitchen, there are a few things that I do toward having one: buying food in bulk instead of smaller packages, using some of the endless supply of boxes that my medical supplies are delivered in for holding trash instead of using trash bags, and substituting food that is on hand instead of buying something when missing ingredient(s) to make a recipe.

  • Erin Walsh
    Comment added August 27, 2017Reply

    I actually am trying to get better at this but I'm definitely not there yet. But I have changed my buying patterns and just buying less overall. If we run out of say spinach before I go back to the grocery store we just live with it. It's better than having to throw out that extra bag I bought just to make sure we'd have enough.

  • Tanny Martin
    Comment added August 27, 2017Reply


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