Reducing food waste in kitchens 365 days a year, not just on Earth Day
Peels, stems, and leaves can be turned into something else, using techniques like pickling, drying, and freezing.
According to the USDA, about one third of food produced in the United States is never eaten and ends up in landfills, where it produces methane which contributes to climate change. Additionally, all of the fuel, water and resources that went into growing and transporting the food is wasted.
Reset gets tips and tricks for creatively reusing ingredients rather than adding to a landfill.
GUESTS: Lisa Shames, food and dining writer
Devon Quinn, chef, Eden restaurant
More From
Reset with Sasha-Ann Simons
Reducing food waste in kitchens 365 days a year, not just on Earth Day
Peels, stems, and leaves can be turned into something else, using techniques like pickling, drying, and freezing.
According to the USDA, about one third of food produced in the United States is never eaten and ends up in landfills, where it produces methane which contributes to climate change. Additionally, all of the fuel, water and resources that went into growing and transporting the food is wasted.
Reset gets tips and tricks for creatively reusing ingredients rather than adding to a landfill.
GUESTS: Lisa Shames, food and dining writer
Devon Quinn, chef, Eden restaurant
More From
Reset with Sasha-Ann Simons