Reducing Food Waste

Food waste is a growing problem; it’s estimated that 58% of the food produced in Canada goes to waste.

Here are some ways to combat food waste:

Planning

Start by planning meals and creating a grocery list. This helps ensure you buy only the ingredients you need, reducing the risk of having excess food that might go to waste.

Freezing

An easy way to make food last longer is to freeze what you won’t be using that week.

Storing

Properly storing food helps it last longer. For example, keep tomatoes out of the fridge, as they don't tolerate cold well.

Consider using, cooking, and enjoying the whole vegetable! Rather than discarding broccoli stalks, carrot tops, or radish greens, use these parts creatively. Here are some ideas:

Broccoli Stalk

Most dishes call for broccoli florets, but you can eat the stalks and leaves, too:

• Spiralize and turn them into broccoli noodles.
• Slice thinly and add to coleslaw.
• Use in a stir fry.

Carrot Peels & Tops

Carrot tops are nutrient-rich! Here are some ways to use commonly discarded parts of carrots:

• Add peels to broths for extra flavor and nutrients.
• Bake peels for a healthy chip snack.
• Use tops to make pesto or chimichurri.

Apple Peels

Apple peels can be delicious! Try these ideas:

• Make tea by steeping peels with a cinnamon stick and honey.
• Create homemade apple cider vinegar.
• Julienne peels to use as a fresh salad garnish.

Radish Greens

Radish greens can replace other leafy greens in recipes. Here’s how to use them:

• Sauté for a quick, tasty side.
• Make pesto or sauce.
• Cook down and blend into a nutritious soup.

Beet Greens

Beet greens contain 8x more nutrients than the root! Here’s how to enjoy them:

• Make beet green chips, a healthy alternative to kale chips.
• Use as a leafy base for salads.
• Sauté with butter and garlic for a simple dish.