What do you do with the “scraps” left from your food preparation? Are the scraps really scraps or is there a way to minimize them so you waste less? These are questions that come up frequently. Being a vegan, I think, I possibly have fewer scraps than an omnivore and I try to be more conscious about what to do with the ones I produce.
We live in a newer condo with a community garden where we have a great composting system in place but the city of Vancouver has also implemented a great composting pick-up process too. Composting, if it is available to you, is a great way to add benefits to gardens while reducing the waste going into landfills.
Whenever possible, I use the skins of my fruits and vegetables to get the most nourishment from them and I have also learned a few tricks to make them last longer too. Asparagus is stored in the fridge in a tall container with water in the bottom (like flowers). After snapping off the tough ends, I boil them in water to get a great broth and if I am making soup, I scrape the tender flesh from them after they are cooked. I add that flesh to my soup too to give it more substance. Broccoli stems can be treated the same way because once the tough outer layer is removed, the inside flesh is delicious and very edible; cooked or raw. I use the whole celery stalk, leaves included, in any recipe I use it in. Produce which has just passed its prime makes a great soup addition or dessert base too.
Thankfully, I don’t worry about bags with my SPUD delivery coming in bins and when I am out shopping I always carry my own shopping bags so I don’t require the store provided ones. I think it comes down to becoming more mindful about our consumerism and the ways we can reduce waste. Collectively, we can all give Mother Nature a helping hand with the little things we do.