I recently read an article in the food section of the newspaper titled, “How To Not Waste Produce.” I chuckled as I scanned the outlined points, because I realized that I was already implementing all the listed suggestions!

1. Menu plan around vegetables and fruits in season.

2. Bruised or over-ripe fruits are excellent baked in breads, pies, and cakes.

3. Make your own vegetable stock by simmering the discarded ends, peelings, and stems of herbs and vegetables. Freeze in airtight containers to use in future recipes.

4. Make your own compost from the rest of your kitchen scraps.

5. Divide up leftovers as take-to-work lunches or repurpose once a week, reheat and tell your family, “it’s cafeteria night!”

You’ll be pleasantly surprised how cost and time saving these practices become!

How can you up your menu planning game using seasonal fruits and veggies?

To me, it’s sort of funny that wasting food is not taboo. It’s one of the last environmental ills that you can just get away with.

Jonathan Bloom, journalist

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