Around 40 percent of the food we have in the United States ends up in the trash -- primarily food that's gone bad at home. One way to cut back on waste is to buy exactly what you need from the grocery store when you're trying a recipe at home. If a recipe calls for two potatoes, don't buy a whole bag. Instead, look at loose produce and get what you need. Use the bulk bins for spices, grains, nuts, seeds and flour. Approximate what you need and avoid pre-packaged bags and boxes, especially if they aren't commonly used ingredients. You'll cut back on waste and save a significant amount of money, too.

Every little bit counts when it comes to saving energy! Here's a simple tip: Turn off the stove a few minutes before your food is done cooking. When making pasta, bring a pot of water to a boil and then add pasta; turn off the heat and put a lid on top of the pot. If you add about five more minutes to the pasta cook time, you'll get perfectly cooked al dente pasta every single time and will save energy and money. And remember -- cooled pasta water is nutrient-rich water your outdoor plants will love.

Old-fashioned pressure cookers used to be precarious to use since they could literally explode if the tight seal got loose. But new designs and safety latches make modern-day pressure cookers safe and a breeze to use. One reason to consider a pressure cooker when making dinner is that they use around 70 percent less energy than a conventional cooktop. And the possibilities are endless: Soups, stews, pasta dishes and even desserts can be whipped up in a pressure cooker.