Earth Day is the perfect time to reflect on how our everyday actions impact the environment. About 30 to 40 percent of food gets wasted in the U.S. each year. Learning how to make the most of what’s in your kitchen isn’t just good for your wallet—it’s great for the planet too. Reducing food waste is one simple but powerful way for us to make a difference. Every scrap saved from the trash is a step toward reducing hunger, preserving resources, and protecting our planet.
Instead of tossing out those scraps or leftovers, why not turn them into something delicious? Cutting down on waste can help you get creative in the kitchen—and might even lead you to discover new favorite recipes!
Here are a few easy ideas from our pantry-friendly waste-free recipe collection:
- DIY Trail Mix or Granola Bars
Use up crushed cereal, old nuts, and the bottom-of-the-bag snack bits with oats, nut butter, and dried fruit to make a snack that’s perfect for on-the-go.
- Soup Stock from Scraps
Save onion skins, carrot peels, celery ends, and herb stems in a freezer bag. When it’s full, simmer with garlic and peppercorns for a rich, homemade stock.
- Fried Rice
Got leftover rice? Toss it in a pan with canned veggies, wilting greens, and a splash of soy sauce for a quick, tasty meal that saves food and time.
- Banana Pancakes or Muffins
Don’t toss those overripe bananas—mash them into pancakes or muffins with pantry staples like flour, eggs, and a little sweetener.
- Fruit Compote or Jam
Rescue mushy berries or bruised apples with a quick stovetop compote. Add sugar, lemon juice, and spices for a tasty topping for toast, yogurt, or oatmeal.
- Croutons or Breadcrumbs
Stale bread? Cube it up for croutons or blitz into breadcrumbs to use in recipes later—no waste, just flavor.
Spotlight Recipe: Potato Peel Soup
Don’t toss those potato peels! With just a few kitchen staples and veggie scraps, you can make a comforting bowl of Potato Peel Soup. This hearty recipe is a delicious example of how to turn what might be trash into a nourishing, satisfying meal.
Ingredients:
- 2 tbsp butter or oil
- 1 cup onion, chopped
- 1 cup carrots, chopped
- 1 ½ cup potato peels
- 1 bay leaf
- 2 ½ cups vegetable or chicken stock
- 2 cups milk or cream
- Salt, to taste
- Pepper, to taste
Directions:
- Heat the butter or oil in a medium saucepan over a medium-low heat and add the carrots, onions, bay leaf, and salt. Sauté gently until onions are soft.
- Add the potato peels and give everything a good stir for a minute.
- Pour in the milk and stock, season well with salt and pepper and bring to a boil. Reduce the heat and simmer gently until the peels are very tender.
- Remove from heat and cool slightly, then puree in a food processor or blender.
- Return the soup to the pan and reheat gently. Season well with salt and pepper. Stir in the chopped parsley, if using.
- Serve and enjoy!