Cutting Down on Vegie Waste in Your Kitchen: Practical Tips

23/10/2023 Canteen Corner, HKA Kitchen

1. Plan Your Meals The first step in reducing vegetable waste is planning. Create a weekly meal plan before you hit the grocery store. This way, you’ll know exactly what you need and won’t overbuy. Plus, you’ll be less likely to let vegies languish at the back of the fridge.

2. Store Vegies Properly Kitchens often face the heat. Storing your vegetables correctly can make a huge difference. Use airtight containers or produce bags to keep them fresh longer. Some vegies like tomatoes and avocados are best stored at room temperature, not in the fridge.

3. Embrace Freezing Many vegetables can be frozen for later use. Whether you’re dealing with excess greens or about-to-turn capsicums, chop and freeze them. Frozen vegies are perfect for soups, stir-fries, and smoothies.

4. Get Creative with Leftovers Don’t throw out leftover vegies! Instead, turn them into frittatas, or omelettes, or add them to your pasta dishes. Get creative – leftover roasted sweet potatoes can become sweet potato mash or a delicious salad topping.

5. Make Veggie Stock Before tossing vegetable scraps, think about making homemade vegie stock. Onion peels, carrot tops, and celery leaves can be boiled together to create a flavorful base for soups and stews.

6. Compost or Worm Farm For vegie scraps you can’t use, consider composting. If you’re short on space, try a worm farm. It’s an eco-friendly way to dispose of kitchen waste and enrich your garden soil.

7. Regrow Vegies Did you know that some vegies can be regrown from their scraps? Green onions, celery, and lettuce are just a few examples. Place the scraps in water or soil, and watch them sprout.

8. Reduce Portion Sizes Be mindful of portion sizes. Serve what you can eat, and you’ll be less likely to have leftovers that end up in the bin.

9. Use Every Part of the Vegetable Many vegetable parts that are often discarded can be used. Broccoli stems can be peeled and turned into slaw. Carrot tops and kale stems make a lovely pesto, and beet greens are delicious sautéed.

10. Share with Neighbors or Food Banks If you have an abundance of vegies from your garden, consider sharing them with neighbours or donating to a local food bank. This way, you’ll help combat waste and support your community. In your kitchen, every bit of veggie counts. By following these tips and being mindful of your food choices, you can significantly reduce vegetable waste and make a positive impact on your budget and the environment.