Many of us use paper shredders to protect our personal information from getting into the wrong hands. But what do you do with that shredded paper? Unfortunately, recyclers don’t want it because the fibers are cut very short, and often the shreds are mixed with non-recyclables like stickers and bits of plastic from things like credit cards. If you shred your own paper, it is possible to divert it away from landfills. You can layer shredded paper with grass clippings (and other organic matter) and turn it into compost. But if that doesn’t work, bag it up and throw it away. Sending it to a recycler contaminates real recyclables.

The nonprofit Chesapeake Bay Foundation would like you to save your shells after you’ve shucked a few oysters. The group recycles the shells and uses them to create oyster reefs as part of its conservation efforts to repopulate the bay. So far, over 2,000 bushels of oyster shells have been collected, which has led to giving homes to millions of oysters. Restaurants in the Maryland area are participating in collections, and you can learn more by visiting cbf.org.

If you buy refrigerated tofu in a plastic container from the store, it’s often packaged in water to help keep it fresh. The directions call for you to drain the water before you slice the tofu to use for cooking. Did you know you can use the leftover tofu water in the container for baking? Much like the water in cans of chickpeas, called “aquafaba,” tofu water can be used as a replacement for eggs in baking. Use 3 to 4 tablespoons of tofu water for every egg in a recipe.