Chef Camilla Marcus has long championed the idea that our kitchens can be powerful tools for change, and her zero-waste approach proves just how impactful our everyday choices can be. She stopped by to share her tips for easy, sustainable swaps you can make in your own kitchen—starting today.
Break Up with Paper Towels
Camilla’s #1 shift is to ditch the disposables. Keep a stack of washable kitchen towels within reach—you’ll be surprised how quickly you stop missing the paper.
Reimagine Your Pantry with Glass + Metal
That plastic wrap? Replace it with beeswax alternatives. Swap plastic containers for glass jars and metal tins. Camilla uses jars for everything from flours to preserves—organized, labeled, and plastic-free.
Go Reusable with Storage
Stasher silicone bags are your sustainable Ziploc replacement. Camilla also freezes stocks, sauces—even leftover wine—in silicone freezer molds to make future meals a breeze.
Clean Green
Your cleaning products shouldn’t leave toxins behind. Look for nontoxic brands like Koala Eco, Branch Basics, and Grove Collaborative that actually work—without harming your home or the planet.
Use the Whole Veggie
Camilla’s mantra: no stalk left behind. Use fennel fronds as garnish, add stalks to stock, and skip peeling whenever possible. If it’s edible, it’s usable.
Rethink “Scraps”
Before you toss it, ask: Can this be used? Onion peels, herb stems, even cheese rinds can add flavor to broths or sauces. Compost what you truly can’t cook.
Compost with Confidence
Composting isn’t just for farms. Start with a countertop bin (Camilla loves the chic Bamboozle), and look for local drop-offs or try at-home solutions like Lomi or Mill. Composting emits 20x fewer greenhouse gases than landfilling food waste.
Read more of Camilla's sustainably-minded (and delicious!) plant-based recipes in her cookbook, My Regenerative Kitchen.
