We’ve all got food that is leftover at some stage or another. Whether it be using up half a zucchini or avoiding composting those vegetable skins (yes, you can eat pumpkin skins – read on).

Making use of leftovers, food scraps and other ingredients that are sitting on your fridge is the best way to combat food waste. This is a real game-changer if you want to save money while making delicious new meals for your family (more tips about meal planning here). So let’s be creative and repurpose those fruits and vegetables into something beautiful.

Here is a taster of a more comprehensive guide to food storage and food waste reduction from SUSTOMi – Enjoy!

Easy ways to use food scraps:

1.Carrot tops

What better way to use carrot ends than to turn carrot tops is into a lovely pesto dish; this is perfect for your pasta, as a dip or in sandwiches. Just simply blend carrot greens with garlic, lemon juice, olive oil, and some Parmesan cheese. And voila! You have Carrot Top Pesto.

2. Silverbeet stems


Save your silverbeet stems from the compost pile and make them into homemade pickles. Slice or chop according to your preference, and pickle them using Love & Lemon’s recipe for a sweet, tangy, and refreshing treat! Who would have thought!

 

3. Any leafy green vegetables

“Pestos are shockingly versatile!” Making one out of leafy greens is a great way to pack in veggies to your pasta dishes and dips. Gotta love Live Eat Learn’s Leafy Greens Pesto in 3-ways recipe. You can easily throw together yourself in just 10 minutes.

4. Orange and citrus peels

Make use of lemon or orange peels by turning them into delicious candies citrus peels! Reduce sugar needed in your dessert recipes and check out Candied Orange Peels for a delicious sweet treat! You can munch them plainly, dip them into chocolate, or use as a garnish on other delectable desserts.

5. Chicken, ham, or other meat bones

Making homemade bone broth with things you normally throw away like chicken bones and some leftover veggies is definitely a wise choice. Just store them in the fridge and reheat anytime you like. Talk about being frugal!

6. Potatoes, Sweet potatoes

If you have potatoes and other ingredients lying around, this Slow-Cooked Potato Cheese Soup recipe is a bomb! You can make food go further during this pandemic.

7. Onion skins

Instead of tossing out onion skins, revitalise your wardrobe by colouring your clothes. Place the onion peels into a saucepan and generously cover with water. Bring to the boil and simmer for about 30-45 minutes. Once you have a lovely color of dye, strain and discard the skin. You can use this as a natural dye to your textiles.

8. Pumpkin

Pickled Pumpkin skin is very refreshing and is easy to make. It surprisingly complements with meats or you can serve it on your cheese platter. Here’s a recipe from Happy Foods Tube.

 

9. Herbs

Easy herb ice cubes are great for stocks, soups, and sauces. Alternatively, they are perfect to add a touch of flavour to any beverage. Add your herbs to an icecube tray and fill with either olive oil or water. Freeze and us within a month by adding to your dishes when you’d like an extra flavour punch.

10. Meat and vegetables

  

Making Veggie Pot Pie from scratch may seem fussy, but this is a great way to repurpose leftover meat and vegetables. You can use store-bought puff pastry and make use of those ingredients that are sitting on your pantry. For a more comprehensive list, you can try What the Heck Do I Eat Now’s recipe. 

When storing leftovers or the meal you make out of it, you can use glass jars or plastic containers to avoid spillage. Silicone reusables are the go-to for all your freezing and heating needs! You may want to check out our wide selection of food storage products here. 

Do you have your own tip on how to reduce food waste? 

Let us know: hello@sustomi.com.au or via Instagram