How to be green in your kitchen?

How to be green in your kitchen?

Preserving the environment is today a major issue that must influence our daily choices and actions. Adopting good green habits in your kitchen is not only saving the planet, but also showing practicality to save money. Here are some common sense initiatives for green cooking!

Prefer natural cleaners

Fleur Louis White vinegar disinfects and shines surfaces, baking scours, sanitizes and replaces most cleaning chemicals. As for lemon, it absorbs odors from the fridge. Even without making your own detergents, there are natural compounds, such as magic stone or silver stone, based on bicarbonate or clay, which work wonders on stainless steel or ceramic.

Eat local

Fleur Louis By favoring local and seasonal products, you protect the planet, your wallet and your health!

Limit the energy consumption of your equipment

Choose class A + or A household appliances that consume less energy. Defrost your fridge regularly and use a thermometer to regulate its temperature, you will limit its consumption.

Compost at home

Fleur Louis If you have a garden or a terrace that allows it, install a composting bin to collect your peelings and organic waste. You will avoid filling your ordinary trash can and you will be rewarded for your efforts with a house potting soil to feed your plants. If not, check whether it is possible to bring your compost to a neighborhood composter, a shared garden or to a neighbor who has a vegetable patch.

Save water

Fleur Louis No longer throw away vegetable cleaning water, fill it with a watering can and use it to water your plants or clean utensils in the garden.

Limit food waste

Fleur Louis Make a shopping list, already thinking of the week's menus, and pay attention to the expiration dates to throw as little as possible. Recycle your leftovers, mix the vegetables in soups, make salads with what clogs the fridge and make homemade breadcrumbs with the leftover bread!

Organize food storage

Fleur Louis Use your surplus in preserves, fruit jams and freeze your leftovers or products that you do not think will use immediately in small suitable containers. Keep your bread in a cloth bag to prevent it from hardening, and don't hesitate to put fragile fruits in the fridge which could be damaged in the open air.

No to disposable products!

Fleur Louis Prefer cloths, cloth napkins and sponges over paper towels, wipes and paper towels. In the event of a party, avoid cardboard plates and plastic cutlery and if you really can't help it, opt for recycled cardboard plates and certified bamboo cutlery. Limit the purchase of bottled water and invest in a filter carafe that will significantly reduce your waste.

Limit industrial preserves

Fleur Louis Canned food is a major source of pollution. Prefer legumes (lentils, chickpeas, etc.) in the dry version, and cook them in a pressure cooker; you will then freeze them in small portions.

Cooking management

When using your oven, remember to group the cooking. Bake two cakes and freeze one, or keep the oven still hot after you've finished your recipe to reheat leftovers. When cooking with water, use a lid, the boiling will be faster.

Grow your aromatic herbs

Basil, parsley or coriander are fragile and do not keep long after being cut. A simple pot in your kitchen or on the window sill ensures continuous production without waste. Prefer organic seeds or plants free of pesticides.