On Thanksgiving Day, many people’s tables are filled with food. The same goes for their bins, which contain peels, rinds, stems and bones.
But Alejandra Schrader, author of “The Low-Carb Cookbook,” says many food scraps could be put to better uses.
Schrader: “Just like sweet potato skins, you can bake them in the oven and make chips and dip them in hummus or any of your favorite dips.”
Or, she says, you can slice it thinly and cook it like scalloped potatoes instead of throwing out a chunky strand of broccoli.
Schrader: “I sprinkled some Parmesan cheese and a little bit of mozzarella cheese on top so it would be bubbly.”
As for turkey bones and mince, you can use them to make delicious soups.
Minimizing food waste is more than just a sign of creativity and frugality. It’s also good for the climate.
Rotting food in landfills emits climate-warming methane, so reducing food waste reduces pollution.
It also reduces the total amount of food that needs to be grown, packaged and transported, thereby reducing carbon pollution at every stage of the supply chain.
Schrader: “I love upcycling…and creating beautiful, delicious, colorful plates, especially around the holidays.”
Report source: Sarah Kennedy/ChavoBart Digital Media
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