Tag: Upcycling food

According to the WWF, around 40 percent of all food produced is never eaten. This staggering statistic has driven a global movement toward more sustainable eating habits, and at the forefront is the no waste food trend, also known as zero-waste cooking. This practice is about minimizing food waste to the absolute minimum, reimagining every ingredient from root to stem, and nose to tail.

Sweet potato skins are packed with fiber, vitamins, and antioxidants, yet many people toss them in the trash. Instead of contributing to food waste, this guide explores creative solutions for what should I do with sweet potato peels to unlock their full potential in your kitchen and garden.

Food waste is a significant global issue, with an estimated 1.3 billion tons of edible food lost or wasted every year. For those who juice beets, the fibrous beet pulp often ends up in the bin, but it holds surprising potential for a wide array of uses.

According to research published in MDPI, grape peels can contain significantly higher concentrations of valuable phenolic compounds compared to the pulp, making them a powerful source of health-promoting nutrients. Often discarded, these peels offer impressive health benefits and are key to unlocking the full nutritional potential of grapes.

Spent coffee grounds, a common kitchen byproduct, are surprisingly rich in dietary fiber, proteins, and powerful antioxidants, even after brewing. So, are spent coffee grounds edible for humans? While not a typical food, they can be safely incorporated into some dishes in moderation, provided proper preparation and awareness of potential risks.