3rd May 2024
Food waste is an issue in homes too. We aim to minimise such waste by not buying more perishable food items than we need. Getting used to how much a person eats, and how much makes a serving, helps. As does a shopping list. Additionally as most of our meals are cooked from scratch it is is easy to prepare only as much food as is going to be eaten. If there are leftovers they are refrigerated and become the next day’s lunch.
Tea bags, coffee grounds, the outer leaves of a cabbage or onion skins all go in the compost heap. Being vegan there are no bones or skins to be disposed. Root vegetables are washed and used, peel on. Apple cores become cider vinegar, and lemon rinds become preserved lemon. Excess amounts of root and cabbage-like vegetables become sauerkraut, and surplus fruit from the garden is bottled, or made into jam or chutney. During the summer the excessive growth of nasturtium leaves and rocket are made into pesto and bottled for use in the winter.
And it is surprising how many different fruits and vegetables you can use to make a delicious soup!
Further reading – https://wrap.org.uk/resources/report/household-food-and-drink-waste-united-kingdom-2021-22
https://www.lovefoodhatewaste.com
The Green Tau 