Low Waste

What is low waste cooking?

Food waste is a serious problem threatening the existence of mankind. In the Us alone 40% of food goes away in the trash. 

American households waste almost $2000 worth of food every year. Besides households, Americans waste around $31 billion of food including restaurants, grocery stores, farmers, etc. It is often said that Americans waste food because they can because in developing countries many people die of hunger.

While eliminating food waste completely is impossible, but with zero-waste cooking, we can reduce food waste as much as possible. Every cook knows, using fruits and vegetables leaves you with a pile of peels considered as food waste. But the reality is wasting peels is wasting flavor and nutrients.

Low waste cooking or zero-cooking means cooking every part of edible products you’re using. Here in this article, we will share ways to implement low waste cooking in your homes or in restaurants

Consider Roots to stem or Nose to tail cooking

Roots to stem is the best way to consume maximum nutrients and reduce food waste. 

Make Stock of leftover vegetables

  1. The habit of saving peels, tops, and skins of edible produce is nothing new. Learn how to consume most out of your vegetables. Store all the vegetable peels and tops in the freezer. Make up your supply for wholesome stock.
  2. Save the often discarded pieces of vegetables like carrot top, green leafy vegetables, cauliflower, etc. 
  3. Water ration in stock is up to your choice but 1 quarter of water per pound vegetable is the ideal ratio.
  4. Cook stored vegetables, water, garlic, and herbs. Simmer for an hour for delicious and flavorsome stock.
  • Consume Potato Skin
  • The skin of a potato contains a good amount of fiber and nutrients, so consuming potato with skin maximizes the amount of fiber, vitamins, and minerals. If your recipe asks for the peeled potatoes you can wash them properly and cook without peeling to enjoy the full wholesome benefits of potato.

  • Use stalks of cauliflower or broccoli
  • Most of us are habitual of eating broccoli and cauliflower florets but their stalks are also deciduous and edible. Remove peel the outer layer of broccoli or cauliflower stalks, then cut them into small pieces and cook with florets, or shave them into thin lines for salad, or use them in broccoli or cauliflower rice. 


  • Consume celery as salads or soups
  • Do you know every part of celery is consumable? Peel the stalks of celery and use them in salads. Celery leaves can be used in soups or garnishing too

  • Find creative ways to use leftovers
    1. Homemade roasted chicken is an all-round ingredient. Use leftover chicken or meat in soups, pizzas. Use bones to make a flavorful stock. 
    2. Beans and lentils are fully packed with nutrients. Use leftover lentils in dips, burgers, soups. 
  • Use Beet Greens, Radish Greens, Turnip Greens, and Carrot Tops

  • Don’t waste these nutritious greens in the trash. Adjust them into your cooking instead. It’s better not to consume them raw as they are bitter. Cook them before consuming them or add salt or other spices.

    Reducing food waste may seem challenging at first, but remember every single effort counts. If all of us start practicing these tips on a daily basis, it will have an immense impact on our planet, budget, and society. It’s never too late to start. 






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