Tiny kitchen? No backyard? Fear of smells? We got you. In It’s Getting Hot in Here, Healthyish assistant editor (and aspiring low-waste disciple) Aliza Abarbanel walks us through one thing we can do From transforming food scraps into tasty dishes to composting excess edibles—our mothers have perfected the art of she has brought sustainability on her kitchen counter. Picture courtesy: Prekshaa As we lay waste to the excellent sushi and its various accompaniments, the residual waste, in the form of all of this packaging, piles up on the kitchen counter. Sure, there is now a recycling program This isn’t a guilt trip, just a way to unpack initiatives attempting to reduce kitchen waste and food loss, as more than 40 percent of all food is wasted in the U.S. We’ll explore backyard composting .
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