In her decade of living with as little plastic, food waste, and stuff as possible, Anne-Marie Bonneau gives readers the facts to motivate them to do better, the simple (and usually free) fixes to ease them into wasting less—you can, for example, banish plastic wrap by simply inverting a plate over your leftovers—and, finally, the recipes and strategies to turn them into more sustainable, money-saving cooks. Rescue a loaf from the landfill by making Mexican Hot Chocolate Bread Pudding, or revive some sad greens to make a pesto. Save five bucks (and the plastic tub) at the supermarket with a ricotta cheese recipe, then use the cheese in a galette and the leftover whey to make sourdough tortillas. With 75 vegan and vegetarian recipes for cooking with scraps, creating fermented staples, and using up all your groceries before they become waste—including end-of-recipe tips on what to do with your ingredients next—Bonneau lays out an attainable vision of a zero-waste kitchen.