The holidays are all about sharing good food and good times, but they can also lead to a lot of food waste. In fact, Americans spend $3,000 a year on food they throw away, and the holidays only amplify that. The good news? You can make a big difference by getting creative with food scraps and composting what you can’t eat.
Why It Matters
Food waste doesn’t just waste money; it wastes resources. When food ends up in landfills, it produces methane, a potent greenhouse gas. By rethinking scraps as ingredients and composting the rest, you help reduce pollution that causes droughts and wildfires; and keep valuable nutrients cycling back into the soil.
Cook Creatively with Scraps
Before tossing those peels and trimmings, ask: Can I eat this? Often, the answer is yes! Potato skins, carrot tops, and herb stems can become delicious additions to your holiday meals.
Here’s a perfect example shared by Chef Billy Ngo from Kru Contemporary Japanese Cuisine: Potato Salad with Potato Skin Furikake. Instead of discarding potato skins, turn them into a crunchy, umami-packed topping.
Potato Salad Recipe
Ingredients:
2 pounds (907g) russet potatoes
1 tablespoon apple cider or wine vinegar
1/4 cup (56g) kewpie mayonnaise
1 tablespoon yellow mustard
1/2 medium red onion, finely chopped (about 1/2 cup)
1/2 medium red onion, finely chopped (about 1/2 cup)
3 celery stalks, finely chopped (about 1/2 cup)
1/4 cup chopped parsley or dill
Salt and fresh-ground black pepper to taste
Instructions:
Cook the potatoes: Potato Salad with Potato Skin Furikake. Instead of discarding potato skins, turn them into a crunchy, umami-packed topping.
Season the potatoes: After the potatoes are cooked, drizzle a tablespoon of vinegar over the potatoes while hot and lightly season with salt.
Make the dressing: In a separate large bowl, whisk together the mayonnaise and mustard until well combined.
Assemble the potato salad: Add the prepared dressing, onions, celery, and fresh herbs to the seasoned potatoes. Gently stir everything together, being careful not to mash the potatoes.
Finish and serve: Season the potato salad with salt and pepper to taste. If time allows, refrigerate it for at least 30 minutes before serving to let the flavors develop. Top with potato skin furikake when ready to serve.
Potato Skin Furikake
Ingredients:
Skin from potatoes
3 large sheets of nori (toasted until almost burned over open flame)
3 oz sesame seeds
6 oz dried bonito flakes
6 oz pork floss
Instructions:
Fry potato skin: Rinse skin off under water and deep fry well done until extra crispy.
Assemble: Combine all ingredients in food processor and gently pulse until everything is chopped and mixed. You want a rough consistency not fine powder.
Compost What You Can’t Eat
Not every scrap can be turned into a snack. Bones, spoiled food, and eggshells? Compost them! If you have a backyard bin or can put them in your green bin (check your local recycling requirements), you’re turning waste into nutrient-rich soil instead of methane.
Your Holiday Challenge
This season, try these two steps:
Eat your scraps creatively. Potato skins, carrot tops, herb stems—make them shine!
The holidays are all about sharing good food and good times, but they can also lead to a lot of food waste. In fact, Americans spend $3,000 a year on food they throw away, and the holidays only amplify that. The good news? You can make a big difference by getting creative with food scraps and composting what you can’t eat.
Why It Matters
Food waste doesn’t just waste money; it wastes resources. When food ends up in landfills, it produces methane, a potent greenhouse gas. By rethinking scraps as ingredients and composting the rest, you help reduce pollution that causes droughts and wildfires; and keep valuable nutrients cycling back into the soil.
Cook Creatively with Scraps
Before tossing those peels and trimmings, ask: Can I eat this? Often, the answer is yes! Potato skins, carrot tops, and herb stems can become delicious additions to your holiday meals.
Here’s a perfect example shared by Chef Billy Ngo from Kru Contemporary Japanese Cuisine: Potato Salad with Potato Skin Furikake. Instead of discarding potato skins, turn them into a crunchy, umami-packed topping.
Potato Salad Recipe
Ingredients:
Instructions:
Potato Skin Furikake
Ingredients:
Instructions:
Compost What You Can’t Eat
Not every scrap can be turned into a snack. Bones, spoiled food, and eggshells? Compost them! If you have a backyard bin or can put them in your green bin (check your local recycling requirements), you’re turning waste into nutrient-rich soil instead of methane.
Your Holiday Challenge
This season, try these two steps:
Small changes add up. Let’s make this holiday season delicious and sustainable! Learn more about what else you can do at RecyclingReimaginedCA.com. You’ll find many creative and easy ways to reduce your food scraps.