What’s your take on all the attention food waste is getting lately?
It certainly woke me up! As routine recyclers, I thought my family was made up of waste warriors – but then I realized how much more we can do. Now that food waste is on my radar, I see opportunities for reduction everywhere.
What are your best tips to make it easy to reduce food waste in the kitchen?
Keep a sealable bag in the freezer and toss all the bits and pieces from your produce that don’t make it into your dinner. We add everything to the same bag: skins of onions, ends of carrots, zucchini and squash, stems from herbs, leaves from celery and, a recent addition, the rinds from cheese. When the bag fills up, we sauté all the pieces and then add water to make stock. It’s so easy and makes me feel I-just-won-the-gold proud!
What is one small change every person can make in their daily lives to make a big difference?
Inspire others. I include my kids as much as possible in testing out new creation with our leftovers. We put the music on, call it our “Kitchen Lab” and have fun. Whenever we have a new discovered success, we share it with our friends and encourage them to do something similar in their kitchen.
What is your favorite way to repurpose leftovers?
Soup is my go-to move. Once a week it’s just so easy to chop up everything that’s still in the fridge, toss it in a pot and turn it into something delicious. But I started to stretch my newfound culinary wings by upcycling leftovers into tacos, omelettes, pasta sauces and a household favorite: Mexican Surprise. It’s a little different every time we make it, but no surprise it’s always a hit!