8:06
- food
- June 22, 2022
Top tips to eliminate food waste this Earth Day
Cook with leftovers, save your vegetable scraps and utilize your freezer!
Video by Elisa Tang, Faith Bernstein, Nidhi Singh
8:06
That's right, you don't have to pick the most Instagram-able fruits and vegetables. In fact, food advocates like Miller think you shouldn't!
Consumers can help reduce waste by supporting the movement to eat misshapen foods. Some companies, like Imperfect Produce, will even deliver the delicious fruits and veggies that don't make it off the farm to grocery stores for nearly 30% less than supermarket prices.
It's even become popular on social media accounts that show off carrots that look like they're hugging or other produce shaped like a heart.
FIFO
First In, First Out: When you put your groceries into the fridge or pantry, move the older products to the front and put new products in the back. You'll be more inclined to use the older stuff in front before it expires.
Keep a list of what you have
View this post on InstagramA post shared by Imperfect produce (@imperfectproduce) on Jan 2, 2019 at 11:29am PST
With an inventory of all the items at your finger tips, you may be less likely to purchase more of the same without using what you have on hand.
Save cooking and braising liquid
Another great practice in Akunowicz's kitchen is to save cooking or braising liquids to add back more flavor. With a filled pasta dish at Fox and the Knife, she uses simmering liquid and the peels from the parsnips to steep the pasta.
\"It adds more parsnip flavor and body to the sauce!\"
They also braise vegetables in the duck fat and stock from duck confit.
“The braising liquid is used as the base of the pasta sauce and we save the duck fat to confit our crispy potatoes.\"
Learn how to properly store ingredients
View this post on InstagramA post shared by Imperfect produce (@imperfectproduce) on Jan 17, 2019 at 4:45pm PST
There are an array of online resources to show tips for proper food storage such as storing fresh herbs in a jar with water or putting mushrooms in a paper bag and removing the tops of root vegetables to keep them fresh.
View this post on InstagramA post shared by James Beard Foundation (@beardfoundation) on Apr 17, 2019 at 9:02am PDT
Check out four of the top full use recipes from \"Waste Not,\" like avocado pudding, stem-to-root beet burgers, kitchen scrap Kimchi and Parmesan broth with greens beans and pasta.
The foundation also shares more tips and full recipes on social media for #wastenotwednesday to promote full use cooking.
Michael Anthony, executive chef Gramercy Tavern, New York City
Anthony said that the restaurant is set up by design to share top-quality ingredients across multiple menus offered in the tavern and main dining room.
\"This interconnectivity, which highlights different price points and different aesthetic style of dishes, creates a perfect setting to eliminate waste,\" he said.
\"Every dish at Gramercy Tavern is conceived to express a combination of thrift and ingenuity,\" he said, adding that there is an organizational obligation at Gramercy Tavern to transform every ingredient into \"delicious, profitable dishes.\"
View this post on InstagramA post shared by Michael Anthony (@chefmikeanthony) on Sep 22, 2018 at 8:21am PDT
\"We respect the effort that goes into producing these great ingredients,\" he added, \"we train our staff to handle them reverentially, and we work with organizations like Rethink Food that are heroically entering our kitchen at the end of service and happy to capture preparations that will not be able to be served the following day.\"
Suzanne Cupps, executive chef Untitled by Union Square Hospitality Group, New York City
![\"PHOTO:](\"http://a.abcnews.com/images/GMA/HT_SuzanneCupps_UnionSquareGreenmarket_hpEmbed_4x5_384.jpg\")
Cupps said sustainability is \"at the heart\" of her cooking and hailed practices passed down from chef Mike Anthony who helped her \"understand what it is to be a mindful chef\" and be aware of waste.\"
\"Sustainability for me means supporting the folks around me, being the best steward of the ingredients that I can be and really being mindful of what our guests are eating and what's leftover after,\" she said.
Her restaurant focuses on \"sourcing local, delicious food that is sustainable\" from the Union Square Greenmarket, from which they buy 90% of their produce.
Karen Akunowicz, executive chef and owner Fox and the Knife, Boston
View this post on InstagramA post shared by James Beard Foundation (@beardfoundation) on Mar 11, 2019 at 9:07am PDT
The James Beard Foundation 2018 best chef Northeast winner believes in using \"as much as we can of our ingredients -- root to stem if you will.\"
\"Broccoli stems are delicious,\" the chef said. \"In our grilled broccoli Caesar salad we cut the stems off half way down and grill plank sections with stem attached,\" she said of one example. \"Then we peel the remainder of the stems, and slice the stems thin, into half moons to add back to the salad raw for lots of crunch.\"
![\"PHOTO:](\"http://a.abcnews.com/images/GMA/HT_FOXKNIFE_BroccoliCaesar_hpMain_4x3t_384.jpg\")
This story was originally published April 23, 2019.
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