I have a bag of chicken bones and a bag of onion skins, celery ends, and carrot tops in my freezer for future batches of broth, crushed eggshells to take out to the chickens, herbs tied upside down to dry, citrus seeds I'm drying for jam pectin, citrus peels in jars of vinegar for cleaning, plus various jars of things fermenting or infusing.

If you're running a low-waste kitchen and cooking everything from scratch, your kitchen isn't going to look very Instagrammy.

But your people will eat well.