Sustainability Tips in the Occasion of Earth Month

Discover simple sustainability tips for Earth Month: save pasta water, regrow lettuce, reduce food waste, and make the most of your kitchen scraps.

April might be Earth Month, but some of the best habits for the planet start in the kitchen—and they last all year long. While it’s easy to feel overwhelmed by the scale of the environmental crisis, the truth is that small, consistent changes at home do matter. Especially when it comes to food.

According to FAO, over one-third of all food produced globally is wasted, with much of that happening at the household level. The good news? A few tweaks in the way we cook, store, and even think about food can make a big difference. Here’s a look at five smart (and surprisingly satisfying) habits that reduce waste and make the most of what’s already in your fridge.

Save Your Pasta Water—It’s Liquid Gold

It’s a simple move with big flavor (and sustainability) points: next time you’re draining your pasta, don’t toss the water. That cloudy liquid is full of starch, which acts as a natural emulsifier. Adding a ladle of pasta water to your sauce—whether it’s tomato, pesto, or something creamy—helps it cling beautifully to the noodles, creating a silky texture without extra cream or butter.

Even better, pasta water can be used to loosen up hummus, thicken soups, or start the base of a risotto. Just let it cool and store it in the fridge for up to two days.

And if you’re not using it in the kitchen? Let it cool completely (and skip the salt next time), and it can be repurposed to water plants. The minerals released from the pasta can nourish your houseplants—just be sure it’s unsalted and at room temperature.

Use Every Bit of the Vegetable

Carrot tops, broccoli stems, beet greens—these so-called “scraps” are anything but. Learning to use the whole vegetable is not just economical; it’s a delicious way to reconnect with ingredients.

• Carrot tops can be blitzed into a pesto with almonds, lemon, and olive oil.

• Broccoli stalks sliced thinly and sautéed are slightly sweet and great in stir-fries or omelettes.

• Cauliflower leaves roast up beautifully with a bit of olive oil and salt.

• Herb stems (like parsley or coriander) can go straight into soups, sauces, or a homemade stock pot.

What’s usually thrown out is often packed with nutrients and flavor. The trick is shifting the mindset from "waste" to "ingredient."

Regrow Your Greens on the Windowsill

Some of the most rewarding kitchen experiments don’t need soil or seeds—just a little patience and a glass of water. Regrowing food scraps is one of the simplest ways to reconnect with where your food comes from.

Lettuce, spring onions, leeks, and celery can all regrow from their base. Place the leftover root end in a jar with water (cut side up), and put it on a sunny windowsill. In a few days, you'll see new shoots forming. After a week or two, you’ll have fresh greens ready for sandwiches or soups.

It’s not just thrifty; it’s a surprisingly calming ritual too.

When Potatoes Sprout: Don’t Panic

We’ve all found a bag of old potatoes sprouting little white tentacles in the back of the cupboard. The reflex might be to toss them, but not so fast.

Sprouted potatoes are still perfectly safe to eat—as long as they’re firm and the sprouts are removed. Just snap or cut off the shoots, peel if needed, and cook as usual. However, if the potato feels soft or greenish, it’s best to compost it, as it may contain higher levels of solanine, a naturally occurring toxin.

To prevent sprouting in the first place, store potatoes in a cool, dark place—but not in the fridge, which can mess with their sugar content and texture.

Bonus Habit: Make a “Fridge Clean-Out” Day

One of the easiest ways to reduce food waste? Plan one meal a week where nothing new is allowed in. Whether it’s soup, stir-fry, or a baked frittata, a “clear-the-fridge” meal gets creative with what’s already in the house—and helps avoid forgotten items turning into compost experiments.

Leftover rice? Fried rice. One zucchini and half a can of beans? Add eggs and you’ve got shakshuka. The key is flexibility, not perfection.