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Since we’ve been social distancing, many of us have been getting more creative in the kitchen as well as trying to limit our trips to the supermarket. We’ve been writing shopping lists, pre-planning meals, using up what we already have at home, saving leftovers and cooking large quantities to freeze and eat later.
As restrictions begin to ease, these are all good habits we should try and continue post COVID-19, as they reduce food waste as well as save on weekly grocery bills.
But what if we told you, there is another way you can reduce food waste using your humble fruit and vegetables? A lot of what we throw into our compost or landfill bin can be used and adds something a bit different to your meals.
Here are some ideas to use everything from root to stem:
We have a series of webinars to help you learn about other ways you can reduce your waste- learn how to preserving excess veggies and fruit, how to make tasty stocks, marinades and sauerkraut and how to feed your family healthy meals while reducing waste.
Remember if you can’t find a use for it, throw it in your compost, not your red lidded landfill bin. If you don’t have a compost bin, check out Kimbriki’s webinar to help get you started.