In North America, up to 65% of food waste happens at the consumer level. Chef Steven Satterfield advocates for utilizing every part of a vegetable. How can you incorporate using an entire vegetable, including the skins, tops, and stalks during your next meal prep?
Planning each week out makes this easier.
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I am shocked to learn that school cafeterias are a major source of waste. My daughters tell me that kids spend a lot of time talking and playing games and then just toss their food. This includes UNOPENED items as well, that could easily be collected in a separate bin and sent to the food bank!
Frankly kids are not to blame - because parents need to inculcate this habit at home to begin with - EDUCATE THE PARENTS!