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Say hello to "Root to Stem" dining, the trend that's seeing once-discarded parts of fruit and veggies turn up on your plate.
Instead of throwing away potato peels, carrot tops and lemon rind, the movement aims to show people around the world how to put these "scraps" to use.
Baum+Whiteman describes the trend as "a logical extension of the nose-to-tail movement ... with restaurants serving vegetables trimmings otherwise heading for the trash."
It might seem like an obvious step for low-waste heroes already on board with reducing food waste, but it's also important that we encourage (and reward) businesses and restaurants that put the values of "root to stem" cooking into action.
What's the big deal with food waste?
Central to the root to stem movement is the massive issue of food waste in the world today.
Australians throw out 8 billion dollars worth of food every year, with each household binning 345 kilos of unused products. This is equal to a extra $1,036 that you could have in the bank!
It's estimated that 20% of the food we purchase is wasted, for The States this figure is doubled. The sheer volume of this is disturbing, especially when you consider the fact that 2 million people rely on food relief in Australia each year.
However, it's also important to envisage the decomposing vegetables en masse, producing huge amounts of methane gas, which, over a five-year period, traps 100 times the amount of heat in the atmosphere than c02.
Check out comedian John Oliver's incredible rant about food waste below:
How can I get involved in root to stem cooking?
Start with our guide to the 10 food scraps that you're probably throwing away, but can actually use to make yummy and nutritious meals!
This guide looks at everything from avocado seeds to banana peels, so get creative!
And if you're looking for even MORE waste-reducing recipes, check out our sequel to the above blog here.
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