Use what you've got
It’s easy to fall into the trap of only using the ‘good’ parts of your veggies, or throwing things out when they get a bit squishy.
Try adding thinly sliced broccoli stems to stir fries and pastas, roast up cauliflower leaves to add to salads and soups, blitz up carrot and radish tops for a tasty pesto, and toast pumpkin seeds with a little salt, pepper and olive oil for a healthy snack.
Fruits like apples, pears, and stone fruit can be stewed and enjoyed with muesli, while bananas, grapes, berries and citrus can be frozen and used in cakes and smoothies.
Many peels are high in fibre and nutrients, so resist peeling potatoes, carrots, parsnip and apple when you’re cooking.
Keep scraps like pea pods, onion skin, and leek tops for homemade veggie stock. Store in a bag in the freezer, then boil them up in a big pot of water with some aromatics like herbs, seaweed, and peppercorns for a fragrant stock. Throw in some old Parmesan rind for an umami hit.
Annabel Langbein is a director on the Sustainability Council of New Zealand and knows a thing or two about this topic. Check out her ideas for minimising food waste, rubbish and ethical shopping. Also check out the Zero Waste Chef for some great recipes and an exhaustive list of waste saving tips to use around the kitchen.
With a bit of forward planning, one dish can make several meals or lunches by using leftovers, even throwing them into a wrap and toasting for a few minutes is a great way to tick all the boxes. Mission Nutrition has some great ideas to shop better while saving money and reducing waste by being selective over what you buy.