Minimize Food Waste In Your Kitchen This Earth Day With Tips, Recipes From Chef Kathy Gunst
For a lot of people, recycling has become second nature. Separating glass bottles, plastic take-out containers and cardboard from the rest of your trash is something you probably do without thinking about it. But when it comes to food waste, it’s a different story.
“In the United States, over one-third of all available food goes uneaten through loss or waste. When food is tossed aside, so too are opportunities for improved food security, economic growth, and environmental prosperity,” according to the Department of Agriculture.
How often do you come home from the supermarket or the farmers market and throw out the leafy green tops of beets, carrots or leeks? When you open your refrigerator and discover bits of vegetables, herbs and leftover meat or poultry, what happens? If you’re like most people, that stuff ends up in the trash or the compost bin.
Earth Day is a good time to develop new habits for reducing the amount of food we waste, and making better use of ingredients, especially parts of vegetables, that most
