Good Food
Don’t toss those food scraps—cook with them
On average, each American produces 133 lbs. of food waste each year while 40% of food in this country goes uneaten. In response, the USDA has set a nationwide goal to cut food waste by half by the year 2030.
By Evan Kleiman • • 1 min readOn average, each American produces 133 lbs. of food waste each year while 40% of food in this country goes uneaten. In response, the USDA has set a nationwide goal to cut food waste by half by the year 2030. “Cooking with Scraps” author Lindsay-Jean Hard suggests doing your part by cooking with things like peels, cores, rinds, and stems.
The full episode
4 of 5
Our favorite food stories of 2019- 0:00Keeping Salvadoran food traditions alive in the U.S.
- 7:59How restaurant menus influence what we order
- 20:16Exploring the culinary depths of the Black Sea
- 31:57Don’t toss those food scraps—cook with themYou’re reading this
- 43:18The Norwegian lunch called “matpakke” is a lesson in simplicity
The full episode
4 of 5Our favorite food stories of 2019- 0:00Keeping Salvadoran food traditions alive in the U.S.
- 7:59How restaurant menus influence what we order
- 20:16Exploring the culinary depths of the Black Sea
- 31:57Don’t toss those food scraps—cook with themYou’re reading this
- 43:18The Norwegian lunch called “matpakke” is a lesson in simplicity