In North America, up to 65% of food waste happens at the consumer level. Chef Steven Satterfield advocates for using every part of a vegetable. How can you incorporate using an entire vegetable (including the skins, tops, stalks, etc.) during your next meal prep?
Having my own garden has definitely assisted in this, I'm able to utilize all part of the product and whatever I do not use goes back into the compost to assist with amending my soil as I turnover crops.
-
Composting is definitely a great way to use al the whole plant, it goes full circle!
I've started a pile in my freezer for stock. When I buy rotisserie chickens, i will take the bones and toss all of my veggie scraps in for a few hours and have wonderful stock!