According to Time, the average household throws out about 20 percent of all supermarket purchases, costing a family of four $1,500 every year. “Nobody wakes up in the morning wanting to waste food, but it happens in little bits and pieces,” Dana Gunders, a senior scientist at the National Resources Defense Council, told Time. “We are so price-sensitive in the store, but when we get home and eventually throw out a quarter of the cheese we just bought, we don’t realize that’s another $1.50.”
We at Food & Wine are dedicated to finding smart and delicious ways to use food scraps and stop food waste. (We even came up with a full menu for a no-waste Thanksgiving last year.) Here, a few of our top no-waste strategies:
- How to Make No-Waste Veggie Chips
- How to Turn Leftover Pie Dough Into Mini Quiche
- What to Do with Leftover Red Wine
Cook with fruit and vegetable peels. Chef Paul Reilly makes an amazing ravioli filling by mixing root vegetable peels with cheese, while chef Alex Figura saves garlic skins and uses them to infuse oil or butter.