Shelly Millar, a professor at the University of Michigan, and Jonathan Dutsch, a professor in the food and hospitality management department, shared the daily habits they employ to reduce food waste in their kitchens. The two experts, recalling everyday challenges, pointed out practical solutions for optimizing food use.
Using Potatoes as a Blank Canvas
Millar notes that she prepares a baked potato each week and tops it with vegetable leftovers. She calls this dish "waste potato" or "kitchen potato." This method helps her turn a small amount of food that might be thrown away into a meal. "It's a great blank canvas," she says.
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Paying Attention to All Parts of Vegetables
Dutsch points out that many cooks only buy broccoli florets and throw away the stems. He says that broccoli stems are one of the tastiest vegetables and he uses them as part of meals. He mentions a new way of making broccoli salad, stating that he uses both parts of the broccoli.
Millar and her husband plan what to do with leftover food before cooking. For example, half a cabbage used might be turned into coleslaw or soup. Additionally, Dutsch mentions that he looks in the fridge before shopping and uses existing food to prevent further waste.
Managing Food Storage
To prevent fruit from spoiling, for instance, when buying apples, Dutsch keeps them in the fridge. Millar also points out the risks of freezing food, saying that these items might be forgotten and ultimately spoil. She and her husband now check the fridge and freezer before shopping to know what they have.
Dutsch keeps a bag for food scraps in the freezer to use when making soup. He says, "Soup is like magic" and emphasizes the importance of making stock, noting how using extra food can enhance the flavor of dishes.
