Chef Jehangir Mehta has nearly zero-waste aft her restaurant Graffiti Earth in New York City. Learn 5 secrets from someone who knows what she’s talking about.
Cook More Plants Than Meat
Plants are a cheaper option when meal planning. In today’s supermarkets, there is a wide range of food so you can get your source of protein by other methods rather than meat. Eating plants is also easier on our earth’s resources, as it takes about 1,800 gallons of water to produce a pound of beef compared to a little more than half that amount to produce one pound of lentils.
Leftovers Can Take On A Whole New Meaning
Save the onion skins carrot tops tomato stems potato peelings and cauliflower leaves to make a soup or stock. You can refrigerate or freeze the leftovers until you have enough. Then, throw them in along with the bones of a chicken (even a rotisserie one will do). You can refrigerate or freeze the leftovers until you have enough. Along with the veggie scraps, save your pepper or chile seeds to also put in your soup to add a bit of spice.
Use Coffee Grounds A Second Time
Many chefs save a bit of coffee grounds to add flavoring to desserts. By cold-steeping the grounds, you can add a coffee flavor and use fewer grounds in the process.
Rethink Your Leftovers
If after breakfast, you find yourself with some scrambled eggs, consider making fried rice for another meal. Similarly, leftover oatmeal can be added to make a pudding or in a cake.
It All Starts With Smart Shopping
Smart chefs will tell you the best way to save on food starts with shopping. Go to a farmer’s market at the end of the day. They may sell their fruits and veggies at reduced prices because they don’t want to cart them home. Also, look for less than perfect pieces that won’t affect the taste or quality of your meal.