Rosanne Rust is an internationally recognized nutrition expert, registered dietitian, and author with a passion for balanced eating and reducing waste. Grounded in science, she has focused on helping people set realistic health and dietary goals over her 30-year career. She provides freelance nutrition communications work in the food and agriculture spaces and blogs at Chew the Facts.® Find her on social media @chewthefacts or www.rustnutrition.com.

• Introduction  1Part 1: Adopting a Food Waste Strategy  7Chapter 1: Doing Your Best to Waste Less  9Chapter 2: A Side of Sustainability: Putting Food and the Environment into Context  21Chapter 3: Getting Your Head in the Zero Waste Game  41Part 2: Waste Not, Want Not in Your Kitchen 49Chapter 4: Setting Up Your Kitchen for Zero Waste Success 51Chapter 5: Storage Strategies to Help Reduce Your Personal Food Waste  61Chapter 6: Managing Your Zero Waste Grocery Budget and Staying Healthy  77Chapter 7: Sample Meal Plans: Zero Waste Ideas in Action  103Part 3: Zero Waste Recipes  113Chapter 8: Guest-Pleasing Starters  115Chapter 9: Anytime Egg Dishes for All  131Chapter 10: Leveraging Leftovers for Nutritious Soups and Salads 143Chapter 11: Wasting No Time or Money on Dressings, Sauces, and Toppings  159Chapter 12: Simple Sides for Busy Times  171Chapter 13: Barnyard, Seaside, and Vegetarian Main Dishes  185Chapter 14: Oh, the Pasta-bilities!  211Chapter 15: Creating Delicious Handhelds with What You Have on Hand  229Chapter 16: Anytime Sweets and Savory Snacks 241Chapter 17: Crafting Mocktails, Smoothies, and Cocktails 253Part 4: The Part of Tens  269Chapter 18: Ten Uses for Leftover Eggs, Ripening Produce, and Scraps 271Chapter 19: Ten Ways to Use Stale Bread 279Chapter 20: Ten Ways to Use Up Dairy Before It Spoils  287Chapter 21: Ten Ways to Reduce Waste from Restaurant Meals  293Appendix: Metric Conversion Guide  301Index  305

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Rosanne Rust is an internationally recognized nutrition expert, registered dietitian, and author with a passion for balanced eating and reducing waste. Grounded in science, she has focused on helping people set realistic health and dietary goals over her 30-year career. She provides freelance nutrition communications work in the food and agriculture spaces and blogs at Chew the Facts.® Find her on social media @chewthefacts or www.rustnutrition.com.

• Introduction  1Part 1: Adopting a Food Waste Strategy  7Chapter 1: Doing Your Best to Waste Less  9Chapter 2: A Side of Sustainability: Putting Food and the Environment into Context  21Chapter 3: Getting Your Head in the Zero Waste Game  41Part 2: Waste Not, Want Not in Your Kitchen 49Chapter 4: Setting Up Your Kitchen for Zero Waste Success 51Chapter 5: Storage Strategies to Help Reduce Your Personal Food Waste  61Chapter 6: Managing Your Zero Waste Grocery Budget and Staying Healthy  77Chapter 7: Sample Meal Plans: Zero Waste Ideas in Action  103Part 3: Zero Waste Recipes  113Chapter 8: Guest-Pleasing Starters  115Chapter 9: Anytime Egg Dishes for All  131Chapter 10: Leveraging Leftovers for Nutritious Soups and Salads 143Chapter 11: Wasting No Time or Money on Dressings, Sauces, and Toppings  159Chapter 12: Simple Sides for Busy Times  171Chapter 13: Barnyard, Seaside, and Vegetarian Main Dishes  185Chapter 14: Oh, the Pasta-bilities!  211Chapter 15: Creating Delicious Handhelds with What You Have on Hand  229Chapter 16: Anytime Sweets and Savory Snacks 241Chapter 17: Crafting Mocktails, Smoothies, and Cocktails 253Part 4: The Part of Tens  269Chapter 18: Ten Uses for Leftover Eggs, Ripening Produce, and Scraps 271Chapter 19: Ten Ways to Use Stale Bread 279Chapter 20: Ten Ways to Use Up Dairy Before It Spoils  287Chapter 21: Ten Ways to Reduce Waste from Restaurant Meals  293Appendix: Metric Conversion Guide  301Index  305

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Rosanne Rust is an internationally recognized nutrition expert, registered dietitian, and author with a passion for balanced eating and reducing waste. Grounded in science, she has focused on helping people set realistic health and dietary goals over her 30-year career. She provides freelance nutrition communications work in the food and agriculture spaces and blogs at Chew the Facts.® Find her on social media @chewthefacts or www.rustnutrition.com.

• Introduction  1Part 1: Adopting a Food Waste Strategy  7Chapter 1: Doing Your Best to Waste Less  9Chapter 2: A Side of Sustainability: Putting Food and the Environment into Context  21Chapter 3: Getting Your Head in the Zero Waste Game  41Part 2: Waste Not, Want Not in Your Kitchen 49Chapter 4: Setting Up Your Kitchen for Zero Waste Success 51Chapter 5: Storage Strategies to Help Reduce Your Personal Food Waste  61Chapter 6: Managing Your Zero Waste Grocery Budget and Staying Healthy  77Chapter 7: Sample Meal Plans: Zero Waste Ideas in Action  103Part 3: Zero Waste Recipes  113Chapter 8: Guest-Pleasing Starters  115Chapter 9: Anytime Egg Dishes for All  131Chapter 10: Leveraging Leftovers for Nutritious Soups and Salads 143Chapter 11: Wasting No Time or Money on Dressings, Sauces, and Toppings  159Chapter 12: Simple Sides for Busy Times  171Chapter 13: Barnyard, Seaside, and Vegetarian Main Dishes  185Chapter 14: Oh, the Pasta-bilities!  211Chapter 15: Creating Delicious Handhelds with What You Have on Hand  229Chapter 16: Anytime Sweets and Savory Snacks 241Chapter 17: Crafting Mocktails, Smoothies, and Cocktails 253Part 4: The Part of Tens  269Chapter 18: Ten Uses for Leftover Eggs, Ripening Produce, and Scraps 271Chapter 19: Ten Ways to Use Stale Bread 279Chapter 20: Ten Ways to Use Up Dairy Before It Spoils  287Chapter 21: Ten Ways to Reduce Waste from Restaurant Meals  293Appendix: Metric Conversion Guide  301Index  305

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