Hack your fridge: Delicious meals with less waste
The old proverb “Waste not, want not” has renewed meaning and urgency in the kitchen, as more cookbook writers emphasize a key reason for reducing kitchen waste: the future of the planet.
Beyond eating local and in-season produce, eliminating food waste has become the latest culinary step in reducing emissions. This isn’t hyperbole. In the United States alone, 30% to 40% of the food supply is wasted each year, according to the U.S. Department of Agriculture. That’s more than 125 billion pounds of food a year that goes uneaten, according to some estimates. Further, if waste ends up in plastic bags bound for the landfill, it could take years to break down.
A head of lettuce in a garbage sack, for instance,
