Food is our common ground
- a universal experience.
Tips and Tricks
to lower food waste
Sure, compost is great and reduces our contribution to landfill, but why throw away food when it’s perfectly edible!
Try these tips and tricks at home for these commonly thrown away food items.
Use your kumara and potato peels (as well as carrot and parsnips) to make oven chips! Wash the root veggies, then peel as normal with your peeler. Mix with a bit of oil, salt and pepper in a bowl using your hands – then chuck on an oven tray and bake for 7-10 minutes at 180c, toss and bake another 7-10 minutes until crispy.
Use ALL the spinach (except the root)! Chop the stalks finely and throw them into whatever dish you are making with spinach.
Use your broccoli stalks. Using a paring knife, peel the outer layer off the broccoli stalks as it can be a bit tough. Then dice, julienne or slice your stalks and throw them into your coleslaw, stir fry, salad or just dip them in hummus.
Use your cauliflower leaves. Remember when kale chips were a thing? Do the same with the tender cauliflower leaves and roast them with a bit of salt and olive oil!
Save leftover bread ends, old sourdough, and any bits of stale bread and freeze it. Once you have enough – make a bread pudding or a stuffing.