In the supermarket around the corner, fruits and vegetables are packaged in plastic multiple times. A few bruised apples and bananas are once again lingering in the fridge. Baguettes and country loaves are drying out in the bread basket. Who doesn't know this? "Just throw it away!" says the thoughtless self. "Make something out of it and do it differently next time!" says Sophia Hoffmann, demonstrating how to create unbeatable dishes even from parsley stems, stale bread, or bruised fruit. Zero waste can be learned, and it's not only good for the environment and karma but also for your wallet. Our grandmothers knew how to shop frugally and sustainably, how to store everything cleverly, and how to economically use leftovers. We seem to have forgotten this somehow. That's why the original Berlin resident has developed many quick recipes and compiled her extensive knowledge on the topic of zero waste and sustainability.