Here's How Food Network Stars and Other Chefs Go Green for Spring

"Buy your produce as whole as possible and keep it whole until just before cooking so it will stay fresher longer. This will also encourage you to use those other parts (like tops and stalks) in your cooking." — Alex Guarnaschelli, Supermarket Stakeout Host

"Buy a live basil, parsley or cilantro plant (available near the cut herbs at most grocery stores), so when a recipe only calls for a small amount, you can pick what you need and the plant will keep growing. Plus, the herbs smell great and look cute on your kitchen windowsill." — Stephanie Izard, Girl & the Goat, Chicago

"Buy products in bulk so you can avoid excessive packaging. I do this with everything from coffee beans to olive oil." — Anya Fernald, Belcampo, Oakland

"Choose items that are in season: Generally, root vegetables and leafy greens in the fall, and fresh fruit like peaches in the summer. This benefits the environment’s natural production cycle and is more cost-effective!" — David Lee, Planta, Miami

"One of my favorite dishes to make is a veggie frittata, especially on a Sunday, utilizing all of the vegetables from the week that I haven’t eaten. This is a great way to maximize the veggie drawer and create a tasty brunch dish." — Jose Garces, Garces Group, Philadelphia

"Save vegetable trimmings and chicken bones in the freezer until you get enough to make stock." — Chris Cosentino, Delicious MFG, San Francisco

"Shop local! Farmers’ markets, farm stands and direct-to-consumer networks are best. In the Bay Area, I like Farm Fresh to You and Full Belly Farm." — Michael Mina, Mina, San Francisco

"The freezer is your best friend, and I’m talking about using it for vegetables, fruit and proteins. After I get home from the supermarket, I leave out what I plan to use right away, then portion the rest and freeze it." — Dale Talde, Goosefeather, Tarrytown, NY

"Juice everything! The beauty of a plant-based diet is that nearly all excess produce can be used for juicing, especially greens, roots and herbs." — Matthew Kenney, Matthew Kenney Cuisine, Los Angeles

"When placed in water, celery butts have the ability to regrow their roots. Then you can plant them just like potatoes, parsnips and other vegetables. Think of them as the gifts that keep on giving!" — Kiki Louya, Formerly Folk and The Farmer’s Hand, Detroit

"Restaurant chefs practice FIFO ( 'first in, first out' ), meaning they organize their fridges and pantries by placing just-bought items in the rear and sliding up the oldest products. Try it at home — it’ll help remind you of what you have so you don’t overbuy." — Jet Tila, Ready Jet Cook Host

"I am trying to use less plastic wrap, replacing it with reusable beeswax or foil. I also use more glass containers." — Carla Hall, Worst Cooks in America Mentor

"Using paper towels is a hard habit to break, but I highly recommend trying Swedish dishcloths instead. They are super absorbent and can be thrown in the wash!" — Amanda Freitag, Chopped Judge