Recycling seems like common sense. Composting is on the rise. And we all know to carry a reusable water bottle. But zero-waste living still sounds, somehow, extreme. Or is it?

Horrified by the planet’s overwhelming plastic pollution crisis, Anne-Marie Bonneau, the cookbook author and speaker behind the Zero-Waste Chef book and blog, decided to go plastic-free with her family in 2011 before making the leap to waste-free a few years later. Since then, she’s discovered not only that living sustainably is possible — but that it can also be healthy and delicious. Here’s how she made the switch in her own words.

“Going plastic-free was really hard at first because the stuff is everywhere. Our first trip to the grocery store, we realized there was hardly anything we could buy — just about everything comes wrapped in plastic. Because we live in Northern California, we’re lucky to have year-round farmer’s markets, so making that switch was relatively easy. Then we started buying other ingredients like flour, nuts and spices at bulk bin stores — that way you can get as much or as little as you need. We always bring our own reusable containers, including these simple cloth produce bags that we made ourselves, to carry everything home.”

“Focusing on plastic makes you aware of the other things you’re throwing out. I started reading about the amount of food we waste. I was really shocked! In the U.S., nearly 40 percent of the food that’s produced goes uneaten. Something just about everyone can cut back on is food waste. You don’t need any special equipment or tools or skills. I always tell people to start with their next meal, because if you do that, you’ll not only reduce wasted food, you’re going to reduce packaging.”

“About two weeks into going plastic-free I realized that I wasn’t eating any highly processed food, because I wasn’t buying packaged snacks. We were spending less money on food, too. I started to ferment things and made my own sourdough starter. Eating better was a big unintentional benefit. People ask me all the time if I feel like I had to give something up, and I really can’t think of anything I miss because the food I eat now tastes so much better. If I want a cookie, I have to make cookies, which means I eat fewer cookies — which is probably a good thing. But when I do make them, they’re really good.”

“A few years after I broke up with plastic, I decided to stop buying paper and other unnecessary stuff. Going zero-waste seemed like the next logical step. I buy a lot of my clothing second-hand and switched to shampoo and conditioner bars. The last time I bought a brand-new computer was in 2014. When it died, I started using my husband’s spare work computer he didn’t need. Things like that are unavoidable and they can be hard.”

“When I give talks, somebody will inevitably ask, ‘What do I do about my contact lens solution? What do I do about my medication?’ Keep buying those things because you need them, and focus on the big stuff and what you can change. Don’t expect to do it overnight and don’t try to be perfect.”

“Zero waste is a goal. While it might be possible in my home, my actions still produce waste elsewhere. Yesterday I filled over 20 jars and cloth bags with food. I didn’t bring back any plastic, but the food gets to the store somehow — they’re not growing oats on the roof. It’s not our fault how the food system is set up, so I don’t think people should be hard on themselves. Just do your best and try to cut single-use plastic and reduce your food waste — those are the two big things.”

Feeling inspired? Here are some simple ways you can begin reducing waste, especially when it comes to food.

Skip single-use coffee cups. “Single-use cardboard coffee cups are lined with thin plastic that helps keep your drink hot and prevents it from leaking,” says Bonneau. “They’re terrible for the environment and may shed microplastics into your beverage.” Bring your own thermos to the coffee shop if it’s allowed.

Store food in glass. You’re less likely to waste food if you can see it. “Storage is key,” says Bonneau. “When you keep your food in an opaque container and shove it in the back of the fridge, you’ll never remember to eat it.”

Make recipes that freeze well. “If I make a giant vat of soup, I don’t mind eating it several days in a row,” says Bonneau. “But my family’s a little pickier. So I just freeze it so I can pull it out a few weeks later.” Here are some freezer-friendly recipes to get you started.

Brush up on your fermenting skills. Vegetables going bad? “Not only do kimchi and sauerkraut taste delicious, but they preserve food,” says Bonneau.

Say no to single-use take-out containers. Although a new bill in New York City would mandate reusable containers at fast-casual restaurants, that’s not the norm nationwide. Bonneau suggests bringing your own container or even working with like-minded individuals to implement change in your community.

“A group in Toronto started a simple program where businesses that allow you to bring your own containers for takeout put a sticker in their window, so you don’t have to ask or be embarrassed. I started a similar program down here and Tweeted about it. Now people around the country are asking how they can do it where they live, too.”

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