Eat Smart, Waste Less

Still throw­ing away food de­spite your best in­ten­tions? Chefs and di­eti­tians share their tips to help you get closer to a zero-waste kitchen and bring new life to those left­overs, food scraps, and stems.

Yoga Journal - - CONTENTS - By Liz Krieger

Stop throw­ing away per­fectly good food—and money—with these tips and recipes for bring­ing new life to left­overs.

TTHERE OUGHT TO BE a spe­cific word to de­scribe the feel­ing of throw­ing out per­fectly good food that still has prana, or life force—you know, the left­over rice from In­dian take­out, the broc­coli stalks your kid won’t eat, those egg yolks when the recipe only called for whites. It’s a com­bi­na­tion of re­gret, guilt, and ul­ti­mately sur­ren­der, be­cause re­ally, what are you go­ing to do with a hand­ful of veg­gie stems?

“We’ve got­ten used to us­ing only the ‘ best’ parts of our pro­duce and meat, and toss­ing the ugly parts,” says New York City chef Ed­die McNa­mara, au­thor of the veg­e­tar­ian cook­book Toss Your Own Salad. We’re also up against mod­ern food pro­duc­tion and mar­ket­ing meth­ods, which have moved us un­con­sciously to­ward over­buy­ing and wast­ing, and away from the wise meth­ods our grand­moth­ers used for stretch­ing a pantry— and a dol­lar. In fact, up to 40 per­cent of food in the US gets thrown away, and food waste is the sin­gle largest type of trash go­ing into mu­nic­i­pal land­fills, ac­cord­ing to the United States De­part­ment of Agri­cul­ture. Mean­while, 49 mil­lion US house­holds strug­gle with food in­se­cu­rity. The dis­so­nance that comes from wast­ing sus­te­nance is tragic.

The good news: Im­ple­ment­ing a few sim­ple strate­gies at home can help you eat more con­sciously and make good (and tasty) use of things that would oth­er­wise end up in the trash or com­post. “Food is pre­cious, whether it’s been raised, grown, or for­aged— and part of liv­ing con­sciously is us­ing all of it,” says yogi chef Louisa Shafia, co-founder of Mag­pie Cook­shop, a line of eco-friendly kitchen prod­ucts. “There’s a feel­ing of deep sat­is­fac­tion when you find a way to make stray in­gre­di­ents or left­overs into some­thing de­li­cious and nour­ish­ing. It’s a way of prac­tic­ing ahimsa, or non­harm­ing, to­ward the earth.” Read on for easy ways to pre­serve food and trans­form your scraps into de­li­cious meals.

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.