Category: Waste reduction

In a comparative study of banana nutrition, researchers found that banana peels and pulp contain nearly identical amounts of magnesium per 100 grams, with some data suggesting the peel may even contain slightly more. This discovery shifts the perspective on food waste and highlights the surprising nutritional potential hidden in a banana skin, challenging the common practice of discarding it.

According to food scientists, delicate raspberries can begin to deteriorate within just a couple of days at room temperature. Knowing what to do with raspberries before they go bad is the key to preventing them from becoming a moldy, mushy mess.

According to a study published by the National Institutes of Health, banana peels are a significant source of minerals, including potassium, with one study finding that they contained far more potassium per 100g than the fruit's flesh. Often discarded as waste, this fibrous outer layer holds a surprising amount of nutritional value for both humans and plants.

According to the USDA, Americans waste about a third of the food supply, with much of this waste driven by confusion over date labels like 'sell by' or 'best if used by'. The safety of consuming food past its printed date depends entirely on the type of food and the specific label, not just the date itself.

Carrot tops are packed with nutrients, containing up to six times more vitamin C than the root itself, along with high levels of potassium, calcium, and vitamin K. So, with all these health benefits, why don't we eat carrot tops and instead throw away this valuable resource?

According to agricultural studies, broccoli leaves often constitute a significant portion of the plant's total biomass, yet they are typically discarded in commercial harvesting. These large, edible greens, similar in taste and texture to kale or collards, are packed with more vitamins A and K than the florets and can be easily incorporated into a variety of dishes to reduce food waste and boost nutrition.

According to the United Nations, approximately 17% of all food available to consumers was wasted in 2022, a significant portion of which comes from institutions like schools. This guide offers practical advice on how to stop wasting food at school, empowering students and parents to make a positive environmental impact.

According to cooking experts, leftover turkey bones are an excellent source of rich, savory flavor for stock. Can you make stock from turkey bones? Absolutely, and it's a simple, budget-friendly practice that maximizes your holiday meal and reduces food waste.

According to the Academy of Nutrition and Dietetics, the stalks and stems on leafy greens, including spinach, are generally nutritious and perfectly edible. This fact directly addresses the common question: "Is it okay to eat the stems from spinach?"

Studies show that Americans discard roughly 18% of the fresh produce they purchase, with leafy greens being a major contributor to food waste. Knowing the clear signs of spoilage can help you determine if your greens are still safe to eat, saving both money and reducing waste.