How to cut down food waste (and fight climate change)

Produce Tips

Marielle Segarra emphasizes the importance of getting creative with produce that is past its prime. She suggests repurposing wilted greens by sautéing them with onions and garlic or adding them to soups and sauces. This approach not only salvages flavor but also reduces waste 1.

   

Repurposing Recipes

Marielle encourages listeners to think of recipes as guidelines and to have fun experimenting in the kitchen. She shares a tip for using soft tomatoes in soups or stews, highlighting that there's no reason to throw them out 1.

   

Vegetable Hacks

Marielle discusses the often-overlooked parts of vegetables, like broccoli stalks, which can be cooked just like the florets. She recommends roasting them with olive oil, salt, and pepper to bring out their natural sweetness 1.

   

Dairy Repurposing

Marielle addresses the misinterpretation of sell-by dates, particularly with dairy products. She shares a trick for turning sour milk into buttermilk for pancakes or biscuits, emphasizing that slightly sour milk can still be useful 2.

   

Broth and Stocks

Marielle highlights the benefits of freezing food to lock in flavor and nutrients. She suggests using frozen vegetable scraps as a base for homemade broth, which is both economical and flavorful 3.