Cooking with food waste has officially tipped the trendy scales. The concept now has its own TV series, called Scraps, which launched in late May on the FYI network. Sponsored by Sur La Table, the half-hour show features the cookware retailer’s chef Joel Gamoran and other chefs who create menus made with often-tossed items, like herb stems, broccoli stalks and chickpea water.
One of the biggest challenges of dealing with leftovers is figuring out what to do with small bits food. It seems like a waste to throw away a quarter cup of carrots or to toss that one piece of bread, but you can’t actually serve them as is. Author Brette Sember’s has tips for rescuing even the smallest bits of food, plus a recipe for incorporating leftovers into a completely new meal.
As we wrap up #LoveFoodRescue month, we want to leave you with some ideas for getting involved in food rescue in your area. As a reminder, food rescue is the act of saving wholesome food that would otherwise go to waste from places like grocery stores, restaurants, markets and dining facilities and getting it to those in need. It’s a great way to cut down on food waste and help people at the same time.
During a dreary 1999-2000 winter in France, filmmaker Agnès Varda explored modern-day gleaning in the documentary The Gleaners and I. The 17-year-old gem of a film, which can be streamed on Amazon or Netflix, is worth a watch for anyone interested in the interwoven threads of waste, poverty, and human ingenuity.