With food waste on the rise, the Root-to-stem eating movement rethinks how we cook and prepare vegetables.
Items once considered “scraps” – potato peel, carrot tops, and lemon rind – are now being incorporated into dishes (AGAIN).
Not only will this trend help with vegetable intake, but hopefully it will help combat food wastage.
One of my favorites has been beetroot leaves but you can expect to try broccoli stems, pickled watermelon rinds, asparagus stems and the list goes on…