• Use washable plates, cups and utensils instead of disposable (and reuse the plastic utensils).

• If you can't recycle glass jars, margarine tubs, etc. use them for flower pots, storing leftovers, marbles, buttons, etc.

Food

• Buy locally grown or produced foods. According to Whole Markets Inc., the average produce travels more than 1,500 miles from farm to plate.

• Buy in bulk. Large sizes use less packaging per ounce, and packaging materials make up one-third of America's landfills.

• To make bulk items (spices, shampoo, dry goods) easy to use, save a smaller container and keep refilling it.

• Every so often, skip your usual grocery trip and just cook what's buried in your freezer and cupboards. You'll avoid wasting food and the drive to the store.

• Make meals in double batches and freeze. Then you just have to reheat the second meal in the microwave later on. When grilling, cook extra steak or chicken that can be used later in quick casseroles or to top a salad.

• Use the little odds-and-ends of food that would be tossed out. The half-serving of spaghetti could be part of tomorrow's lunch. Keep a container in the freezer to throw in leftover vegetables, etc. Then make them into a soup every so often.

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E-mail: vphillips@desnews.com