Like many people, I’m always trying to live a greener life. But when it comes to daily waste, especially in New York City with an absence of compost bins and backyard gardens, a lot of it inevitably comes from my kitchen.
In recent years I’ve been trying to change my habits to make the most of the ingredients I buy and help keep needless trash to a minimum. Even when I’m harried and trying to get dinner on the table, I try to remember that our individual food losses have a role in worldwide hunger. And if we cut that waste in half, it would go a long way to closing the gap in food needs.
As Dana Gunders writes in Waste-Free Kitchen Handbook, “No matter how organically or sustainably we grow our food, if it doesn’t get eaten, it doesn’t do anyone any good.”
I’ve learned that you don’t have to be a frontierswoman or die-hard DIY-er to make use of the small food scraps that might otherwise amount to a much larger pile by the end of the week. If you’re driven by budget, these recipe ideas might just help your dollar stretch further. And either way, delicious things are sure to result.
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