food, Recipes
Comments 3

The Sustainable Kitchen Series: Part Three

So we’ve organized our pantry and kitchen space in part one, sustainably shopped in part two, and today’s post is all about sustainable storage.

FIRST, it’s important to use what you already have before purchasing a new set of glass storage jars with matching labels.  Rinse out glass jars from previously purchased honey, jams and nut butters and reuse to store bulk foods or refrigerated items like leftover soups, homemade salad dressings and other condiments.  If freezing items in glass jars, leave 1/3 empty to prevent breakage from liquid expansion (I learned the hard way!).


SECONDLY, reduce disposable plastic storage, including baggies and wraps.  Check out reusable, eco-friendly options like the following.  Simply rinse and reuse:

bees wrap

image credit: Design*Sponge

Check out the Bee’sWrap  website for more sustainable storage options!

THIRDLY, familiarize yourself with proper storage techniques and shelf life.  Major offenders of food waste are fruits and veggies! Nearly 50% is wasted according to the Food and Agriculture Organization of the United Nations.

To combat this, I use this Produce_Cheat_Sheet with tips from I Value Food.

Share your sustainable storage tips in the comments below!



  1. Chris Donner says

    Keep the bottoms of your green onions, put in a jar with 1″ of water by the sink window, and grow your own! Just clip with kitchen shears as you need them for a little color and flavor in your dishes!

  2. Pingback: The Sustainable Kitchen Series: Part Four | Minimalist RD

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