We want to know: How do you fight food waste in your home? Share your answer below and see what others have to say. Our favorite responses will be published in the next issue of Vegetarian Times.
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We eat leftovers when too much food has been cooked. I plan for leftovers, because although I love to cook, doing it everyday does not work for me. I tend to make 2 or 3 dishes in one day and then I'm done for the week and we enjoy what I've cooked all week long, making additional side dishes as a change-up to our meals. Even the kids don't complain!
I like to shop for the most fresh looking veggies. I plan my meals accordingly. If I use a certain veggie which we use seldom then I freeze the rest or make the whole veggie and then freeze the leftover for a busy day.
If I want to avoid cooking extra and just enough for one meal, I try to take a dish that would accommodate only for 4 servings and cook in that dish so I can avoid making more than needed.
I enjoy the treat of fresh organic eggs so I use my veggie, fruit and grain scraps to feed a friend's chickens. The chickens get fed a healthy diet and I receive eggs in return. it's a very happy relationship.
I find sticking to a 6 day meal plan usually works. Leaving the 7th day to be creative with what's left over! For example we had a nut roast made from all the remaining vegetables, home grown potatoes and left over sugar snaps for dinner tonight (the 7th day)
i make a 'garbage soup" about twice aseason- i save all cooking and steaming broths, sauses, graviies and leftover veggiies (except rice or potatoes) in large mouth containers in the freezer-(they flash freese in layers). when i have a few containers, i make a soup base of a few meaty soup bones, chopped celery and onions, simmer, covered, until meat falls awaw from bones.(vegan omit the bones). i add all the frozen goodies, a couple of large cans of whole tomatoes, and heat thruogh. if it seems like have too much liquid, i throw in beans and/or pasta. the girls at work can't wait for 'soup day', and every time you make it, it tastes different, and everyone who makes it, it tastes different, because everyone cooks different things, but it's always the best soup you can make- nothing goes to waste, and it's uniquely yours!
When trimming any vegetable for my recipes, I put all the trimmings in a freezer container. I use everything, asparagus, carrots, celery, onions, leeks, broccoli, mushroom stems, peppers and even greens. When the "goodie" bag is full, I put all in a soup pot. Add water, bay leaves, thyme and cook. This makes a fantastic soup stock! No more waste!
We have five rescued guinea pigs. There is no need for compost when you have five hungry mouths to feed. They eat every scrap of fruit and veggie that we can give to them. My husband calls them my "organic pigs" and says they're the luckiest pigs to have ever been found.
Plan ahead & buy just enough.
I keep all our washed veggie peels and trimmings in a bowl in the fridge. At the end of the week, I dump them in a pot, cover with water and boil for an hour. Instant veggie stock. The cooked peels go into our vermicompost bin. No waste at all!
There's no such thing as food waste with a creative mind, dehydrator, soup pot. If something seems like it's beyond redemption, I share it with my flock of chickens or my compost pile ( a little hard to get to and not working in the middle of winter, but in the spring, I'll mix it up & get back some good garden soil amendments.)
We started having a weekly night where we make a meal using only what's on hand - if we have potatoes, some cheeses, part of an onion, some mustards or dressings, it becomes a new recipe and cleans out the pantry and fridge. We've had fun being creative and food isn't being wasted.
My husband and I plan our meals around recipes that share ingredients, so everything we purchase is used each week. We take special care to make sure we aren't buying something that won't be eaten. Rinds and veggie ends are composted to use in our garden. We also buy in bulk and use our Vitamix to make our own almond milk, salad dressing, etc., which we store in Mason jars, ensuring minimal waste and a fresher product.
Love food Hate Waste community online (facebook) gives great tips for not wasting food that goes beyond composting scraps or making stock out of them too. highly recommend
fighting food waste in my home is making a rule to never throw away any food, shopping small, cooking everything while its stil fresh, always looking to figure out time-saving techniques of having a wide variety of food around. My favorite is making a big kale and veggie salad (everything but the sink kind of a salad) for the week; when I am bored of eating the same thing, I add some beans to it, wrap it in a tortilla with hummus for lunch, or mix it into my eggs in the morning, or even make soup with leftovers (just add water and miso). of course there are times you are just not in the mood for something, so I freeze everything in portions for lunch so I can just grab and go in the morning. As for food scraps, I take all my leftovers to work or friends for their composting since I live in an apartment and don't have my own right now.
just being conscious of food and not wanting to waste is a huge influence. Being mostly vegetarian right now helps because no-one wants to eat food that is not fresh so I cook all my veggies before they even think of getting bad. I read through many comments by others and learnt a few tricks like the one with veggie stock bucket in the freezer. will have to try that.
Two ways: by converting leftovers into a brand new dish (i.e. the veggies from a stir fry might get tossed into a baked pasta dish the next night) and by saving the "ends" of our vegetables--the things you would normally trash, like onion peel or the ends of squash. These get frozen and then later boiled for five minutes in water to make homemade vegetable stock.
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