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. “Cooking with Scraps” author Lindsay-Jean Hard suggests doing your part by cooking with things like peels, cores, rinds, and stems.
Dill pickle potato salad. Excerpted from "Cooking With Scrap: Turn Your Peels, Cores, Rinds, and Stems into Delicious Meals" by Lindsay-Jean Hard. Photo courtesy of Workman Publishing. Photo credit: Penny De Los Santos
Photo courtesy of Workman Publishing