Waste Not, Want Not
Here’s a hard fact: Food waste in the U.S. is estimated to be approximately 30-40% of our entire food supply. Wasting food not only misuses the resources used to grow, harvest, process, and transport it—but it can also be hard on every person’s wallet. To top it all off, it contributes to climate change.
But here’s the good news: There are a lot of things you can do at home to cut down on (or even eliminate) food waste. The trick is finding ways to be creative. A chef offers several ways to turn food you may be ready to scrap into healthy and delicious meals.
Make a Plan
The first step to reduce food waste, says Chef Andrew, is to make a plan. Figure out what you want to make for the week and buy what you need for those meals. He also likes to cook with so-called “imperfect” or “ugly” produce, which can often get thrown out in the store or at home. “They’re just as good,” says Chef Andrew.
Veggie Scraps Are A-Peeling
If you have onion skins, carrot peels, celery tops, and mushroom stems, use them to make a stock for soup. Throw in chicken bones or parts (if you’re making chicken stock) and simmer away. If you gather these items during the week and don’t know what to do with them at the time, freeze them and put them all together later. Get more ideas on what to do with food scraps on the blog.
An Herbal Infusion
Fresh herbs are great, but so much of the plant seems to get wasted. Instead of throwing away the stems or less-than-perfect leaves, use them to infuse olive oil or vinegar for a great salad dressing. Or put them in the deep freeze: Chop herbs, add them to an ice cube tray, cover with water (or olive oil) and freeze to use later. Citrus peels? We have them covered, too!
Note: Since everyone’s health history and nutritional needs are so different, please make sure that you talk with your doctor and a registered dietitian to get advice about the diet and exercise plan that‘s right for you.
