Food waste is a growing problem, with the U.S. Department of Agriculture (USDA) estimating that 30–40% of the country’s food supply is wasted each year. Not only does this waste valuable resources like water and energy, but it also contributes to greenhouse gas emissions and climate change.
Fortunately, reducing food waste doesn’t have to be complicated. By making small changes—such as meal planning, buying only what you need, and storing food properly—you can help combat this issue. Another easy and sustainable way to reduce waste is by repurposing food scraps that would otherwise end up in the trash.
If you’re looking for creative ways to make the most of your leftovers, here are eight smart and sustainable ideas to try.
1. Pickle Watermelon Rinds for a Tasty Snack
Watermelon is a refreshing summer treat, but its thick rind is often discarded. Instead of tossing it, consider turning it into crunchy, tangy pickles.
To pickle watermelon rinds, simply simmer them in a mixture of vinegar, water, sugar, and salt until they soften. You can enhance the flavor by adding spices like cinnamon, ginger, peppercorns, or cloves. Once cooled, store the pickled rinds in the refrigerator for a few days before enjoying them as a snack or a zesty addition to salads and sandwiches.
2. Make Your Own Bone Broth
Instead of buying expensive bone broth, you can make your own by saving leftover bones from meat dishes. Not only is this a great way to reduce waste, but homemade bone broth is packed with nutrients and can be used in soups, stews, and sauces.
To prepare bone broth, add roasted bones to a large pot and cover them with water. Bring the mixture to a simmer, cover it, and let it cook for 24–48 hours. Once done, strain the broth through a mesh sieve and store it in jars in the refrigerator or freezer for later use.
3. Turn Stale Bread into Crunchy Croutons
A loaf of bread that has gone stale doesn’t have to go to waste. Instead, turn it into homemade croutons for a delicious and crunchy salad topping.
Cut the bread into cubes and toss them with olive oil and your choice of seasonings, such as garlic powder, rosemary, black pepper, or onion powder. Spread the cubes on a baking sheet and bake them at 400°F (205°C) for 10–15 minutes until golden and crispy. You can also store the croutons in an airtight container for future use.
4. Sauté Leafy Green Stems for a Nutritious Side Dish
The fibrous stems of leafy greens like kale and collards are often thrown away, but they are actually rich in nutrients and flavor. Instead of discarding them, chop them into small pieces and sauté them with olive oil, garlic, and seasonings for a tasty side dish.
Leafy green stems can also be added to stir-fries, soups, and grain bowls, providing an easy way to add texture and nutrition to your meals.
5. Regrow Vegetables in Water
Did you know you can regrow some vegetables from their scraps? This trick works well for green onions, celery, cabbage, and leeks, among others.
Simply cut off the bottom portion of the vegetable and place it in a shallow bowl with enough water to cover the roots. In a few days, you’ll start to see new growth. Once the plant has sprouted, you can transfer it to soil or keep it in water to harvest fresh greens as needed.
6. Use Beet, Carrot, and Radish Greens in Recipes
Most people throw away the leafy tops of root vegetables, but these greens are actually edible and full of vitamins.
Instead of tossing them, use them in a variety of dishes. Try blending them into pesto, tossing them into salads, or adding them to soups and stir-fries. Sautéed beet and radish greens make a flavorful and nutrient-dense alternative to spinach or kale.
7. Make Homemade Vegetable Stock
Vegetable scraps like carrot peels, onion skins, and herb stems can be used to create a flavorful homemade vegetable stock.
Simply collect your vegetable trimmings and store them in the freezer until you have enough to make a batch. Then, add them to a large pot, cover with water, and season with garlic, peppercorns, or bay leaves. Simmer for 20–30 minutes, strain the broth, and store it in the refrigerator or freezer for later use. You can use the stock for soups, stews, risottos, or even as a cooking liquid for grains like rice and quinoa.
8. Use Coffee Grounds as a Natural Fertilizer
If you’re a coffee lover, don’t throw away those used coffee grounds—your garden will thank you! Coffee grounds make an excellent natural fertilizer by adding organic material to the soil and improving drainage and water retention. They also attract beneficial earthworms that help enhance soil health.
To use coffee grounds in your garden, simply sprinkle them around your plants or mix them into the soil. Just be careful not to use too much at once, as excess coffee grounds can compact and block water from reaching the roots.
Reducing food waste doesn’t have to be complicated. By making small changes like repurposing food scraps, you can cut down on waste, save money, and help the environment—all while getting creative in the kitchen. Whether you’re pickling watermelon rinds, regrowing veggies, or turning stale bread into croutons, every little effort adds up to a more sustainable lifestyle.
Try incorporating some of these tips into your daily routine, and you’ll soon see just how easy (and delicious) reducing food waste can be!