There are plenty of zero waste solutions and plastic-free living hacks, and many are so small and simple (when you know what they are, of course!) that they never make it to a blog post. They’re the kinds of snippets that I share on Instagram – but that’s not very fair for those of you who don’t use the platform! Even if you do, it isn’t always very easy to find them again.

So I thought I’d put together some of my most popular tips over the year for you. None are big enough to be a blog post in themselves, but that doesn’t mean you should miss out!

1. Don’t let fresh water run down the drain – collect it to use.

Most of us are comfortable with the idea of turning off the tap whilst we brush our teeth, but when we’re waiting for the cold water to run hot, it’s easy to let it go straight down the drain.

Instead, use a bottle or container, collect the water and use it later.

I used to use old wine bottles to do this, but because my hot water tank is on the roof three stories up, it takes forever to run hot – it can be 7 litres of cold water first. And that is a lot of wine bottles. Now I have two big Klean Kanteen growlers, and I use my other water bottles for the extra.

I’ll use the water for cooking, and also in the garden. My hot water tank isn’t old, so I’m not too worried about using the water to boil pasta. However some people have old water tanks and don’t trust their pipes, and if that’s you, use the water for cleaning, to water house plants and on the garden.

2. Use your cooking water on the compost.

Sticking on the subject of water, collect the water from cooking rice, pasta and veggies, and pour it on the compost (or on the garden). There’s nutrients in that water, and they are going down the drain if you don’t save them!

If it’s water from cooking veggies you can probably use it to water plants, but pasta water will be too starchy.

I tend to use a saucepan to collect the water – ideally a dirty one so the hot water dislodges some of the food – and tip that outside.

3. Label your bulk jars using a grease pencil.

I rarely label my pantry jars, I mostly know what things are without the labels. Pasta – yep I can tell that by looking at it, no label required. The one thing I’ve found hard to identify is white powders. There’s a big difference between laundry powder and bicarb soda and rice flour, so it’s quite an important one.

I use a grease pencil. It’s a wax pencil, it comes off fairly easily so I’m not committing a jar to one type of ingredients forever, and the lead is wrapped in paper.

 Wax pencils (they are sometimes called chinagraphs) can be found in art supply stores, usually without packaging. I have a black one and a white one, although the white one is rarely used.

4. Reusables do not need to be single purpose.

I’m a fan of anything with multiple purposes – it means less stuff, and more use for the things I own. My KeepCup has been used far more often as a water glass, for buying things at the bulk store and taking home leftovers than it has been for buying takeaway coffee – which is something I rarely purchase.

Glass jars can be used for takeaway smoothies and lunch on-the-go, produce bags can be used for straining nut milk. The best one I heard recently was somebody using their hat to buy loose mushrooms from a grocery store!

5. Remove the labels from your glass jars without getting jar rage.

Glass jars are so useful in so many ways, and upcycling old glass jars is the most zero waste solution. But first, you need to get that old sticky label off. And sometimes, that can be a battle and a half.

Soak the jar in water, and hopefully the label will come loose. Try to scrape it off. If that doesn’t happen, wipe coconut oil on the label and wait a few hours, and then the label will come off.

You’ll probably be left with a sticky, gluey smear on the glass jars. For this, eucalyptus oil (and I’m told lemon oil works but I have never tried this myself) will get it off. Dab a small amount on an old rag, and wipe.

The result: gleaming glass jars that don’t have Dolmio labels with an expiry date of 1994 or “keep refrigerated” sitting in the pantry.

6. Save your onion peels (and other veggie scraps) to make stock.

Whenever I peel an onion, I save the tops and tails and outer skins and pop into a jar in the freezer. (Yes, glass jars can be frozen.) I collect until I have a good amount, and then I make stock.

To make stock you boil the skins with water. You can add other veggie scraps (or bits of veg) – zucchini, carrot, potato, garlic, herbs. I’ve found too many brassicas (broccoli, kale stems, cabbage etc) doesn’t make for good-tasting stock, so I leave these out.

I don’t tend to peel carrots or potatoes so I rarely have these scraps, and I often make stock just with onion. I then use the stock to make risotto. It can be cooled and frozen too.

7. Make DIY vanilla essence.

Anything in little bottles tends to be more packaging than product. To avoid the tiny little bottles, I’ve been making vanilla essence for years – using brandy. (I purchased a bottle to make a Christmas cake years ago, used a teaspoon – as you do – and then discovered I could make vanilla essence with the rest.)

Use 1-2 vanilla pods, slit down the middle with a knife, pop into a glass jar, cover in brandy and leave. The flavour infuses over time. I probably wait a month until I first use it.

Once it’s run out, I top up again with brandy. I do this a few times until I notice the vanilla flavour has diminished. Then I dry out the pods, grind to a powder and use in baking.

8. Cook more than you need, and freeze for later.

I rarely cook a meal for one. I’m a huge fan of cooking extra, eating leftovers few a few days, and freezing meals for later. Pasta sauce, lentil stews and dahl all freeze extremely well. I make quadruple batches of falafel and freeze half. Roasted veggies, extra lentils or beans – yep, I freeze it.

Crumble topping – make one, freeze one for later.

It doesn’t take much extra time to make more, and it makes exactly the same amount of mess in the kitchen, so for me it’s win-win. It means that when I don’t have much spare time to cook, I can fossick through the freezer and find something healthy, homemade and delicious without having to do too much.

9. Hack your recycling.

If the two choices are landfill or recycling, I want to opt for recycling. Because of the way our recycling is sorted in WA, size matters. Anything too small (smaller than the palm of your hand) will be missed, and probably jam up the machines.

There are a few hacks to get around the size issue.

With bottle caps, which are steel, pop into a steel can, and once it is half full, squeeze shut. The caps can’t fall out and will be picked up by the magnet when the metal are sorted.

With aluminium foil, save it up until it is a ball about the size of an Easter egg, and pop that in the recycling. When it’s this size the eddy current will be able to sort it. Wine bottle caps that are made of aluminium can be added to the ball, as can aluminium blister packs (if there’s no plastic).

10. Make tea from fresh herbs.

This is one of the easiest, cheapest and tastiest hacks ever. Rather than buy dried herbal tea, find the fresh stuff and make your own. Mint grows almost everywhere, it is hard to kill and people who grow herbs often are willing to share, so you don’t even need to grow it yourself.

I tend to drink mint tea, or lemongrass and ginger tea (I grow lemongrass, and can buy Australian ginger). My neighbours drink sage tea and lemon verbena. There are plenty of options.

Zero waste and plastic-free living is about thinking creatively and finding solutions. These solutions don’t need to be complicated or expensive. Often it is the simplest ideas that work best!

Now I’d love to hear from you! Have yo any great tips to share – either that you learned from someone else or made up yourself? Are there any hacks above you’d never thought of before? Anything you’re going to embrace? I’d love to know what simple hacks, tips and tricks you’ve learned so please share in the comments below!