What if we told you that approximately a third of the world’s food goes to waste every year? Or if we told you that figure equates to 1.3 billion tons? When so much of the world goes hungry, we cannot stand by and watch these figures grow; especially since you could make a difference from the comfort of your very own kitchen. In fact, if one quarter of the food currently lost or wasted could be spared, we would be able to feed 870 million people who otherwise go hungry. And when it tastes as good as this… there are no excuses!
Here are ten delicious (and easy) ways that you can minimise your food waste and contribute to a greener, happier planet:
1. A Summer Stem Slaw
There is an abundance of recipes out there deeming broccoli as the holy-grail side that is at once healthy and flavoursome, however, not enough of them pay attention to the stem. It’s half of the whole broccoli, why are we throwing it away? Stop neglecting the stem and instead start making this awesome Summer Slaw.
Julienne your broccoli stems and toss them in a light dressing made with mayo, Dijon mustard, Apple Cider Vinegar*, olive oil, a little dash of honey, and of course salt and pepper; then go ahead and serve it right on up. To make this one extra tasty you could add other leftover vegetables like shredded carrot or red cabbage, or even some apple for a little sweetness. Once you have tried this dish, I have no doubt that it will become your new summer favourite – it’s the perfect sustainable addition to your next alfresco dinner party.
2. *Scrappy Apple Cider Vinegar
The warming power of methane is a whopping eighty times higher than that of carbon dioxide and the largest output of methane emissions in the US comes from organic waste. A first step to mitigating this is to become more self-conscious with what you let leave your kitchen. Turn your would-be trash into liquid gold with this Apple Cider Vinegar!
Put your leftover apple cores and peels into a jar and cover with a mixture of water and sugar. The concoction needs oxygen to ferment, so secure a cloth over the top of the jar with a rubber band and leave it to do its thing! Not only does apple cider have many uses in your household, but it is also packed with probiotics so it is great for gut health and can be used to ferment other food later on. See Fermenting for Foodies for the full recipe.
3. Candied Citrus Peel
Citrus peel is one of the most easy-to-repurpose waste products that gets disposed of, so much so that narrowing it down to just one recipe was a difficult feat, although I’m confident that this one will not let you down.
Satisfy your sweet tooth by taking that peel and leaving it to simmer in a simple sugar syrup until it turns translucent. Transferring the candied peel to a wired rack, leave it to dry before you toss them in sugar or even dip them in chocolate. These little nuggets of sunshine are a great way to finish a meal on a honeyed note, although be aware: they are highly addictive! Plus, you will be left with a citrus syrup that makes for a brilliant excuse to rustle up some mouth-watering cocktails.
4. Vegan omelette with (Chickpea) Aquafaba**
When you use a tin of chickpeas, what do you do with the water (aquafaba) that’s left over? If you pour it down the sink, stop – you are missing out on this innovative, yummy, and sustainable lunch idea!
Though branded as vegan, even the non-vegans will love this one; with just two ingredients it is super easy to make. Take the leftover aquafaba and whip it up until it is light and airy, then fold in some chickpea flour and seasoning. Cook as you would a regular omelette and add any fillings your heart desires.
5. Avocado Chocolate Mousse
Avocados can turn awfully quick. If you find yourself with an overripe avocado on your hands, well, quite frankly, you are in luck! You’ve seen her as guacamole but there’s an irresistible alter-ego that has been kept on the low, and she takes form as a dessert.
Whip up that creamy goodness and fold with some melted dark chocolate, vanilla essence, then add a natural sweetener of your choice. As simple as that, you have my – and soon to be your – favourite way to give a new life to that slightly-past-best avocado. There are tons of benefits to this one, not least that you’ve now got yourself a speedy, healthy, yummy dessert. **You can also do this with leftover Chickpea water, so give that a try too.
6. The Secret Ingredient: Parmesan Rinds
If you asked me what my favourite food was, cheese would land itself very high on the list so the very idea that anyone could waste it is beyond me – a blasphemy of greatest proportions! However, there is a tasty trick to stop scrapping your parmesan rinds and seriously impress your next dinner guest with a whole new depth of flavour.
You can add your parmesan rinds to all sorts of different recipes, just make sure it is real Parmigiano-Reggiano since the rind on some variations may not be edible. Let’s be honest, whatever you throw a rind into, it is generally not going to make it taste bad, though some of my favourites include Risotto; Minestrone; Bolognese; Potato and Leek Soup… the list goes on (and on). So truly, there is no reason for you to ever get rid of a parmesan rind again.
7. The Humble Crouton
We’ve all been guilty of tossing away stale bread ends, but did you know that approximately 900,000 tons of all manufactured bread is wasted every year? It often goes overlooked but making croutons from leftover bread is a surprisingly effective way to reduce our waste and embrace a more sustainable lifestyle.
Cut up your dry bread into bite sized chunks, drizzle them in olive oil and seasoning of your choice, then simply throw them in the oven to crispen up! It’s that easy. Don’t be afraid to get creative with the flavour ways, think smoked paprika and chilli, cheesy parmesan, or garlic and herb. By making croutons, you not only have a delicious topping for salads and soups, but you are doing the planet a favour and giving those crusty ends a second chance.
8. Freeze that Flavour
Wilting herbs making your windowsill look miserable? Have I got a green solution for you!
Grab yourself an ice cube tray and fill each square with herbs and other aromatics that you have sitting in your fridge, try to group them with your preferred recipes in mind such as: basil, oregano, and rosemary; coriander, chilli, and ginger. Just pop the ice tray into the freezer and know that you have a convenient supply of flavour just waiting to be used whenever you see fit. This is a great time-saving method that ensures you won’t waste fresh herbs and keeps your cooking taste top-notch.
9. Fermented Beet Tops Kimchi
Fermentation is proving to be somewhat of a sustainability superpower, and this variation on traditional Kimchi is a great way to save those beet tops from the bin.
Layering with ginger, garlic, and chilli, this beet top Kimchi is a great new component for the ever-popular weeknight salmon bowl, or just eat it as is. Rebooted Mom has a great recipe to offer! It doesn’t just end with Kimchi: you could try beet greens sauerkraut or pickled beet greens next, but one thing is for sure – you will never throw them away again.
10. Let them eat cake
We all know and love banana bread, but have you considered turning those slightly sad veggies into a totally moreish treat? I can almost guarantee that you are much more hesitant to throw away the last slice of cake than you are a rogue courgette or carrot lying limply at the bottom of the fridge drawer – that’s why this one works a charm.
Who could possibly turn down a slice of cake? And with a guilt-free conscience, it tastes just that extra bit better. Whether it is a courgette or beetroot you have left on your hands, do not underestimate how much they can bring when it comes to your baking game. Contributing an impressive amount of moisture and sweetness, they sure do make the experience ten times more enjoyable. I’m talking beetroot brownies, carrot cake, a courgette and lemon drizzle… the world is your oyster!
By making small-scale, eco-conscious changes to your everyday life, you are doing more than you might think to battle climate change. Food waste and loss in the U.S alone has been ballparked to emit around 170 million metric tons of C02 equivalent in a single year, which is unjustifiable when there are plenty of accessible ways that we can collectively reduce this figure.
So, there you have it – ten delicious ways to minimise your food waste!