Hidden TREASURES
In kitchens across the land, vegetable peelings, fruit cores, meat bones and more are commonly discarded. But with all the fantastic seasonal produce available, it’s a shame to let any of it go to waste – especially when the leftover parts are often the most nutritious.
Victoria Glass, author of Too Good to Waste, says it’s easier than you might think to reap the benefits. “Making small changes to how you approach leftovers, how you shop and how you prepare meals creates a huge difference. I want to inspire people to approach each ingredient as a whole.”
