Throwing those unwanted leftovers or unused ingredients into the trash doesn’t just hurt your wallet—it also costs the climate. When food is wasted, so are the natural and human resources that go into producing, processing, transporting and storing it.【小题1】Food waste is a big problem. These small changes can help.

【小题2】Try to look around your kitchen and see what you can make with it before heading to the grocery store, because so many things can be substituted with what you already have. In other words, you don’t have to stick exactly to the recipe if it means buying a brand new jar of something that’ll just end up sitting in the back of the fridge.【小题3】

Cho, host of the YouTube channel, says her most common food-waste problem is one likely shared by many. “I’ll buy a bunch of items and then put them in my refrigerator and then I simply forgot about it” she says, calling it an issue of space management.【小题4】. Armed with glass containers and dry-erase markers, she says it allows her to quickly assess which ingredients she’s working with, then figure out how to use them.

Once you have the ingredients you need, make sure you’re using them to the fullest extent. For one, that means using all parts of the vegetable, reminding people that broccoli stems are “perfectly eatable” and carrot tops “make a wonderful stir-fry.” Like a red onion, if you have half of it that you’re not going to be using, for example, you’ll season it. And seasoned onions are great on a toast.【小题5】You can also give vegetables a second life by seasoning them.