Parts of veggies you didn’t know you could eat (and why it’s good for the planet)
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What would you say to a side of fried broccoli stems with your next meal? How about a turnip greens salad?
When you hear the term ‘food waste’, you’re probably picturing trays of uneaten meals in a mall food court or leftovers that have gone bad. But you might be surprised to learn that a lot of waste takes place before you’ve even cooked anything!
We’re used to throwing away parts of certain vegetables (roots, leaves, flowers, etc.) that are generally considered to be inedible. According to the Food and Agricultural Organization of the United Nations, about one third of all the food produced worldwide ends up being wasted and rotting in landfills.
What if we took a different approach in the kitchen? Take the plant parts you would normally throw away and try to incorporate it into your cooking. You’ll be amazed at how edible your ‘trash’ can be!
As a little extra food for thought, here are 5 vegetables that you can cook from root to stem to make the very most of your produce!
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