I minimized waste by using vegetable peels for compost, reusing leftovers creatively, and avoiding plastic packaging. Storing food properly and planning meals also helped reduce unnecessary waste and ensured efficient kitchen management.
Class 6 Vocational Education Kaushal Bodh Grade 6 Project 6 Cooking without Fire solutions
Class 6 Vocational Education Kaushal Bodh Project 6 Cooking without Fire Question Answer
I reduced kitchen waste by composting vegetable peels and reusing food scraps for making broths or animal feed. Leftovers were stored properly to avoid spoilage and creatively used in new dishes. I avoided plastic packaging by using reusable containers and cloth bags. Proper meal planning helped in purchasing the right quantity of ingredients, preventing food wastage. These steps ensured that waste was minimized, resources were conserved, and kitchen management became more efficient.