3 scrappy ways to reduce food waste and create flavourful recipes

Every year, almost 60 per cent of food produced in Canada is wasted. Regardless of how we live, we can all do a little bit more to reduce our own food waste. Stopping by The Social with ideas that get us as close to zero waste as possible is culinary expert and food stylist Christine Tizzard, whose recipes are low on waste but high on flavour. Spoiler alert - she even uses banana peels to make banana bread!Click on the images below to get the recipes and find out how, and watch the video above for more tips from Christine!

 'This bread is bananas' banana bread

ZERO WASTE TIPS

1. Did you know it can take up to two years for a banana peel to decompose? Eating peels of the foods we eat reduces our 'foodprint' and can also be better for our bodies, especially in the case of bananas. They have fiber (both soluble and insoluble), potassium, magnesium, B6, B12, Vitamin A, lutein and antioxidants.
2. Some food items come with built in freezer packaging, like bananas, tomatoes and peaches.
3. Banana skins will brown in the fridge, but the insides will still be good.

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Custom coleslaw

ZERO WASTE TIPS

1. A coleslaw is probably one of the only salads that actually gets better after it’s all dressed up and hanging around for a bit. It is also the perfect base for last night’s leftover protein.
2. Any vegetable (or their stems), such as broccoli, kohlrabi, fennel, daikon, colorful beets, or even tart apples can be chopped into ribbons to make a coleslaw. So get crazy with it, because coleslaw never gets boring. For example, radishes can add a peppery heat, while carrots add a sweetness; Brussels sprouts add texture and ups the ante on nutrients while raw beets add an earthy crunch.

Parm broth

ZERO WASTE TIPS

1. 455 grams of Parm/cheese rinds sounds like a lot but they add up fast, especially since they can last in your freezer for years, so start stashing them there for your next batch of broth or to add flavor to your next soup, sauce or stew.
2. Since Parmesan rinds have become such a hot flavorful commodity, you can buy them at the cheese sections or your local deli or grocer (some give them away for free!). Just ask at the deli where you can find them.

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