This month, we’re launching our first-ever Zero Waste issue dedicated to building up your skills in the kitchen and cutting down on food waste.

When you only have a bit of this and a bit of that in the pantry, Kirsten Jenkins shows you how to turn your odds and ends into a complete dish. Her simple pasta sauces made from creamed greens, ham hock and parmesan, and garlic butter and cauliflower, shows you just how to turn a whole of nothing into something quite spectacular.

There’s plenty you can do with fresh sourdough, but what about a week later when your loaf has started to turn stale? Darren Robertson from the Three Blue Ducks knows exactly what to do with those leftover slices. Learn how to make a superb lemon, herb and sage stuffing or caramelised treacle tarts, as well as bunch of other recipes that taste better thanks to the simple addition of old bread.

Have a glut in the garden? Sharon Flynn from The Fermentary in Daylesford shares her favourite ways to preserve abundance. Learn how to make your own Willy Dilly Sauerkraut from cabbage (or cauliflower or carrots or beans) as well as wild sodas flavoured with pomegranate, pear, cucumber and apple (or anything in the fruit bowl).

One of the easiest ways to reduce your food miles is to eat in-season produce and this month, Kylie Millar shows you how you can turn that winter bounty into a beautiful fresh spread. From cauliflower leaves with barley to pickled beetroot and ricotta, these winter recipes are bound to become seasonal favourites to revisit again and again.

As state borders reopen, it’s a chance to not only see our home country through fresh eyes but also a chance to reassess the way we trek. Author Anita Vandyke shows you all the ways you can cut down on waste and be kinder to the planet you’re touring on your next holiday.

The August Zero Waste issue is on sale now.