Our Wellness Wednesday theme this month, to support Stop Food Waste Month, is Eat from Root to Stem. Using a root to stem technique in the kitchen is one way to decrease food waste in the kitchen, while also creating new, fresh, and delicious food!
Check out these top 5 tips to waste less this month (and every month!).
- Stick to the list: before going to the grocery store, think about what ingredients are at home and what is needed for the week. Create a list and stick to it – this will help decrease time spent in the grocery store, lower food costs, and prevent food waste.
- All veggies are created equal: overcooked, undercooked, frozen, and canned veggies can all be used in a variety of recipes. Overcooked veggies? No problem! Use them for soups or sauces. Extra veggie scraps? Don’t toss them! Store them in the freezer and use them for homemade broth. Tons of veggies in the freezer? Be sure to remove all extra air from the package to prevent freezer burn and keep the quality of those veggies.
- Plant and re-grow: did you know certain fruits and vegetables can be replanted and re-grown? Try this technique with green onions, romaine lettuce, basil, and onion and celery roots.
- Befriend your freezer: leftover meals, breads, produce, sauces, and more can all be frozen and used at a later date. Rather than throwing them away, store them in the freezer and heat them up for a tasty meal!
- Get creative: 90% of people throw away food too soon – create new recipes using the ingredients in the fridge and pantry. It’s almost like a game – what can I create with these ingredients? This can help keep meals different and exciting and deter us from getting rid of food too soon!
Share with us your favorite tips to reduce food waste.