An article published in the New York Times last week titled ‘Starve a landfill: Efficiency in the kitchen to reduce food waste’ was accompanied by the illustration below, which I loved.
On sale at the greengrocer – incidentally at very affordable prices – are a host of kitchen scraps such as carrot tops, orange peel, broccoli stems and limp lettuce, that are usually binned. I’m not quite sure what you could do with the grape stems, but the illustration perfectly captures the growing trend of nose-to-tail (or root-to-stalk?!) cooking taking place in restaurants and homes alike. Describing some of the ways we’re embracing composting, ‘ugly’ produce and cooking more creatively and efficiently, whilst also moving away from processed foods, the article makes an interesting read.