reminder that the following are awful scraps from which to make vegetable stock as they’re too bitter:

• lettuce, cabbage, other leafy greens
• broccoli
• brussels sprouts
• any kind of pepper

A few extra tips: don’t put any cruciferous veg into your stock bag, like broccoli, cauliflower, brussels, etc. They will make your stock smell sulfurous. Bread pudding is another great use for stale bread and dairy.

My newest scrap discovery is using the liquid from canned fruit and leftover yogurt to make homemade popsicles.

Quite a few useful suggestions, but, at least for my household, food waste mostly came in the form of stuff we bought but didn’t use. We’ve been meal planning for several years now and that has cut down on so much waste.

The app we use (Mealime, no affiliation, but would highly recommend) claims we’ve saved over 220 kg of food waste just from using recipes that use whole items, rather than half a can of something or only a portion of a vegetable. That, combined with composting (which can be done for most items in the article) and recycling means we make maybe enough garbage to fill one bag every two weeks.