This month’s The Recipe Redux challenge is one that is near and dear to my heart (and actually a topic that you may have heard me talk about before):
In honor of Earth Day on April 22, we’re challenging ReDux members to show how they reduce food waste. Whatever you would normally toss, use it up. Share tips for reducing food waste in meal planning, prep or using up scraps.
There are so many reasons, from environmental to financial, why reducing food waste is a great goal and if I am being totally honest, it is an area that is still a work in progress for me. While I almost never let cooked food go to waste, I struggle with what to do with all of my vegetable scraps since I don’t have a yard big enough for a compost bin. Some of them I store in gallon-sized freezer bags to use when I make vegetable or chicken broth, but often times those bags (yes, there is more than one) reach capacity and so then I end up tossing peels, ends, and cores—and feeling guilty about it every time. Not very productive, I know.
So, if you are like me and throwing food away makes you crazy, here are some ways to at least start reducing food waste that have worked for me. And, please, please, please share your tips and tricks in the comments so we all can benefit!…