What to do with all your food scraps

Food is a precious commodity, and every morsel of it counts. Although you probably try to get the most out of every ingredient you buy already, there are still a few things that might going to waste. So Spencer Watts from Spencer’s Big 30 (Wednesdays at 9:30 p.m. ET) has some brilliant ideas that’ll help you cut down on food waste. Because why throw out an ingredient that has so much potential to be transformed into something new and delicious? Without further ado, here are a few odds and ends of different ingredients worth saving.

Parm Rinds

Watts recommends adding any cheese rids into a tomato sauce to infuse the sauce with some creamy flavour. Just be sure to scoop them out from the sauce before you serve it.

Veggie ends and peels

You can make a soup stock with most vegetable leaves, ends and peels. All you need to do is add them to a pot, cook them in water for a few hours, and then strain them out.

Ginger

If you have any leftover ginger, just throw it in the freezer. According to Watts, frozen ginger will last for a very long time, and doesn’t need to thaw to be grated.

Stale Bread

Transform any bread you didn’t manage to use up into into breadcrumbs. And if you don’t see yourself using breadcrumbs anytime soon, you could always turn stale bread into salad croutons.

If all else fails, use your compost

Whenever you just can’t manage to use up any veggie or fruit parts, the best way to dispose of them is in the compost. That way, they’ll eventually break down and give some of their nutrients back to the earth’s soil. Everybody wins!

Catch more of Spencer Watts in Spencer’s Big 30 every Wednesday at 9:30 p.m. ET.