An indispensable cookbook of delicious, flexible recipes, and easy, everyday solutions to reduce the amount of food waste you produce—for life.
THE STATS ON FOOD WASTE ARE STAGGERING: currently one-third of all the food produced in the world is thrown away. Going zero-waste with food isn’t some-thing we’ll reach overnight, nor is it a hard and fast rule; but it’s something we should all be moving towards—to help the environment, and our own wallets too!
Cook More, Waste Less uses recipe icons to guide you, and shows you how, for example, to cook a hearty Pot Roast and turn the leftovers into a Savory Pie, and then use the bones to make a stock to freeze for when you next make soup. And, how to make a meal of Simple Roasted Vegetables, then whip up a frittata the next morning, and use any scraps for Stone Soup. If you’ve got some extra rice? Turn it into Fancy Fried Rice with other ingredients in your fridge, or Leftover Rice Pudding for dessert. Fruit going soft? Turn it into Any Way Marmalade, or use banana peels for This Bread is Bananas. Fresh herbs or greens wilting? Put them in a pesto! Christine also includes guides on how to mix and match any array of vegetables, meats, and plant-based proteins for flexible, fast recipe ideas like Pasta Night or Taco Tuesdays.
This definitive cookbook even looks beyond meals to other creative uses for extra foods, like making pet treats, beauty treatments, and home cleaning products, and it features advice from other experts—such as composting tips from Carson Arthur, and food waste solutions from Anna Olson, Bob Blumer, and Todd Perrin.
Cook More, Waste Less is a life-changing cookbook that gives you simple and actionable steps on what you’ll cook next—and what you won’t throw away.
About the author
is a Newfoundland native and mother of two who has been passionate about food, film, fashion and television for as long as she can remember. A model and actor from a young age, her obsession with food and healthy eating eventually led her to the Chef training program at George Brown College in Toronto. Since then, she has made regular guest chef appearances on daytime TV shows like Rogers' Cityline, CTV's Marilyn Dennis, CBC's Steven and Chris and was thrilled to join CBC Television and Canada's most popular daily food show, BEST RECIPES EVER. She has been a spokesperson and brand ambassador for Philips, Dairy Farmers of Ontario and Bonne Maman (to name a few) and worked as a food stylist, food writer and recipe developer, as well as a culinary producer for shows such as Masterchef Canada and W Networks Pressure Cooker. Honest to Goodness is her first cookbook.
Excerpt: Cook More, Waste Less: Zero-Waste Recipes to Use Up Groceries, Tackle Food Scraps, and Transform Leftovers (by (author) Christine Tizzard)
Growing up, I would often see my dad hunched over the kitchen table with a plate of odd bits from the fridge. A little mustard, a few pickled goods, some bread.“Cleaning out the fridge,” he would say. Our Monday meals of Spam and leftover veggie hash patties came from Sunday’s supper, served with ketchup. Was it the healthiest approach? Probably not. But it did make me think about using leftovers,reducing food waste, and eating on a budget from an early age.
As I got older and started cooking and enjoying my time in the kitchen more and more, I turned my obsessive love of cooking into a career. When I first started as a food stylist, I couldn’t believe how much food was thrown away.After securing that perfect burger advertisement or filming a favorite food TV challenge, my colleagues would chuckle as I loaded up my work bins with leftover scraps from shoots to bring home.
I spent weekends pawning off food, which my colleagues didn’t claim, on family and friends, making one too many fruit pies or huge batches of soups with those leftovers. I found it so difficult to throw out food. And so I developed a simple practice of batch cooking week to week, using it as the opportunity to clean out my fridge and freezer, and experiment. And, over the years, my favorite recipes became those that were most adaptable to the ingredients I had kicking around the kitchen. Fancy Fried Rice, for example, combines leftover rice, with whatever bits of this or that I had on hand. Then I can use the leftovers into Packed Peppers the next day. After developing these and more food waste solutions in my own kitchen, I realized there needs to be a book that shares these kinds of practical, everyday solutions for using up the food we typically toss aside. And Cook More, Waste Less was born.
As I have been writing this cookbook, food waste has become an increasingly hot topic, and a global one at that. Globally, 1.3 billion tons of the total food produced is lost before it even reaches the market because of poor farming infrastructures. I don’t even want to tell you how much money that is (spoiler alert: it’s over 1 trillion dollars!). And currently one-third of all the food produced in the world is wasted (while sadly over 800 million people are suffering from malnutrition, 1 in 4 households have encountered food insecurity in the US, while 1 in 8 households have experienced food insecurity in Canada). We all play a part: on average we unwittingly throw away one in every four bags of groceries we buy.
The problem with food waste is multi-fold: when we toss aside perfectly edible food rather than using it, not only are we creating needless waste and negatively impacting the environment by adding more methane into the atmosphere (not to mention, wasting our own valuable dollars), but we are perpetuating the demand for more food to be produced overall; and the more food that is produced, the more detrimental the impact on the environment. Consumer expectations for ever more perfect produce also causes food waste as retailers reject what they don’t thinkthey’ll sell before it even hits shelves. You could write a whole book about global food waste (and yes, there are whole books written on this subject). I’m not here to make you feel guilty. I don’t want to cram facts and food politics down your throat. I know I get overwhelmed by these startling facts. As much as I would love to change food policies and technologies to reduce the carbon footprint of our food systems, it takes a village to make changes and it’s going to take time.
During COVID-19, farmers and food systems have been hit hard, making many of us reflect even more on our own food and consumption habits. Lots more people have chosen to take the time and effort to grow their own food as a result,yet sometimes struggle to use up all the bounty from their garden, facing a different challenge about waste. Along the way I have learned there is only one thing we have immediate, direct control of: our own consumption habits, i.e., how we buy,store, eat, and dispose of our food.
My hope with this cookbook is to show how you can make small changes and work toward minimizing your food waste. Even simple, small shifts in how we buy,cook, and eat food can make a significant difference to the amount of food wast we produce. And if going zero waste feels unattainable, remind yourself regularly,as I do, that it is a goal and not a hard target. Included in these pages are some basic strategies and tools to help you start this zero-waste journey and get you thinking about new ways of planning your meals, and buying and preparing food. The recipes demonstrate creative ideas to use up what is already in your fridge, freezer, and pantry, as well as how to transform leftovers, and how to use the often-overlooked parts of food (from onion skins to banana peels) we might usually throw away.
We won’t solve the world’s problems all at once, and you don’t have to change your life overnight, but we can begin with simple, actionable steps focused on what you’ll eat next—and what you won’t throw away. Whether you are an environmentally or socially conscious eater, someone working with a tight food budget, or just looking for new ideas for what to cook, I hope you enjoy this journey towards zero waste.
PRAISE FOR COOK MORE, WASTE LESS
“A must-have for the conscientious cook. This book partners practicality and appeal, presenting delicious and achievable recipes along with some sage ingredient purchase and storage advice.”
“Cook More, Waste Less shows us that this isn’t an all-or-nothing game. Small steps over time can make a remarkable difference to reducing food waste, helping the environment, saving money, and living gentler. The timeliness of Christine’s passion is impeccable,as are her mouthwatering recipes that teach you how to make the most of what you have on hand, and create flavor-focused meals in a breeze. This book makes the daunting task of reducing kitchen waste easy, exciting, and delicious!”
—JOEL MACCHARLES AND DANA HARRISON, authors of Batch
"From grocery shopping tips to pantry storage ideas, ingredient substitution advice and ways to transform leftovers, [Cook More, Waste Less] is packed with strategies to help you use what you have, and feed yourself instead of the compost bin.
—JULIE VAN ROSENDAAL, The Globe and Mail