As food waste continues to be an environmental concern, many people are looking for ways to shrink their carbon footprint by either composting or utilizing leftover food scraps in meals, stocks, and sauces. Both practices are planet-friendly, but how do you know when to throw your scraps into a pot (literally) and when to bid them adieu to the compost bin? Don’t fret, we’ve got your back! Here’s the scoop to help you decide when to cook up your plant parts and when to send them off to nurture the soil.
Why repurpose food scraps?
Repurposing food scraps means thinking root-to-stem and using all parts of fruits, vegetables, and other foods that would typically be tossed. Turn them into delightful meals, snacks, or seasonings! Not only does this reduce food waste, but it’s a way to stretch your grocery budget while squeezing every last drop of flavor and nutrients out of your food.
Whenever you have scraps that are fresh and not overly tough or bitter, you can find a way to incorporate them into meals. Here are some commonly repurposed food scraps:
- Vegetable peels: Who knew those humble peels could do so much? Perfect for making stocks, soups, or hello… even crispy vegetable chips!
- Fruit peels: We’re calling all of you DIYers — zest up those citrus peels for seasoning or try using apple peels for making apple cider vinegar.
- Herb stems: Small but mighty! No need to throw these away — blend them into sauces, pesto, soups, or try infusing them into oil or butter for a punch of flavor.
- Stale bread: Stale bread has so much potential. It works great for whipping up a batch of breadcrumbs, croutons, stuffing, or bread pudding.
When to compost food scraps.
Sometimes, food scraps are just better off getting down and dirty with nature. Composting is the process of breaking down organic materials to create nutrient-rich soil that will make your plants thrive, ideal for gardening. It’s the perfect solution for scraps that are too tough, bitter, or simply just unsuitable for cooking.
If your food scrap is too tough or unpalatable, it’s always a good candidate for composting. Commonly composted scraps include:
- Eggshells: Although they might not have much use in cooking, crushed eggshells provide calcium to soil. Nature’s little gift.
- Onion skins and garlic peels: Tough, papery, and a little gnarly for most cooking uses, these composting champs can help enhance your soil.
- Coffee grounds and tea bags: They’re not making it to your next dinner party, but they are gold when it comes to compost – adding nitrogen to your pile.
- Spoiled produce: When fruits and vegetables have started to spoil, composting is the way to go rather than trying to salvage them for a recipe.
The best part? You don’t have to pick sides.
Repurposing food scraps and composting are both great ways to minimize waste and make your kitchen a more sustainable space. By figuring out when to save those scraps for cooking and when to let them join the composting club, you’re not just helping the planet – you’re getting creative, reducing your environmental impact, and even saving some money along the way.
