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Zero Waste Week with Too Good To Go
3rd February 2025
We’re here to say you might be wasting edible food every time you prepare a meal.
Here are our best tips for reducing food waste in your kitchen…
Wash your carrots and potatoes rather than peeling them
Eat those skins – you don’t have to remove them. There are nutritional benefits from eating peels – carrot peels have the highest concentration of vitamin C, and vitamin B3, and potato skins contain lots of fibre, vitamin C, B vitamins and minerals.
Pickle your watermelon rind
Make a pickling solution with a vinegar of your choice and water (use a ratio of about 1.25:1 of vinegar to water), and add a small amount of sugar, salt and your favourite flavourings – for example, dried chilies, star anise, or peppercorns. Bring this to a boil, let it cool slightly, and then pour it into a jar with your rinds. Leave it for 24 hours and then enjoy your free pickles.
Make your own DIY stock
Collect any little nubs of veg or meat left over from meal prep and freeze them until you have enough to make a stock. Add it all to a pot of water along with a few cloves of garlic, some peppercorns, an onion, leeks and celery. Make a bouquet garni by tying 2 stalks of parsley, 2 sprigs of thyme and a bay leaf together with kitchen string and add to your pot. Bring it to a boil and drop to a simmer for about 2 hours. Use within 7 days, or freeze and use within 6 months.