How to practice food sustainability and cut waste on Earth Day:
ies, home cooks and eaters! Chefs have long practiced incredibly smart ways to fight food waste, and you can implement theirin your own kitchen.For Earth Day "GMA" spoke to leaders in the food community who shared insights from full-use cooking methods to best practices as diners and how everything we do has an impact on the links in the food chain.
Chefs alongside Katherine Miller at the James Beard Foundation boot camp in Glynwood in Cold Spring, New York. "This interconnectivity, which highlights different price points and different aesthetic style of dishes, creates a perfect setting to eliminate waste," he said. Her restaurant focuses on "sourcing local, delicious food that is sustainable" from the Union Square Greenmarket, from which they buy 90% of their produce.A post shared by James Beard Foundation The James Beard-nominated chef believes in using "as much as we can of our ingredients -- root to stem if you will."
The Good Food 100 co-founder also said people can incorporate this practice when dining out at restaurants. "A traditional stir fry is made with day-old rice -- combine that with any leftover meat that might be in your refrigerator, along with fresh or frozen vegetables," Williams added.Miller suggested to "juice the stems and turn it into a lovely cocktail" and to "save the bones from a chicken and turn it into a soup. Use all the peels and ends of your onions, carrots and other vegetables to make into a lovely broth on a rainy day.
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