David sent me this great article from The Guardian, in part, because I’ve been making delicious veggie broths before tossing scraps into the compost bin. Why spend $4.50 on a prepackaged, non-recyclable organic veggie broth or use perfectly new veggies to make broth when we’ve got all sorts of garden fresh scraps each week? I make broth now, but in the past, I’ve also used juice pulp to make dehydrated veggie crackers or salad toppings.
Our friends in Elkhart go even further — dumpster diving for anything they can’t grow in their garden. I’m personally not ready to do that, but this Guardian piece shows what’s happening at even the highest levels of elite eaters, including at the recent NYC UN meal. I’m heartened that at least someone at that top down sustainability conference looked towards waste streams rather than SMART technology, toxic fluorescent lights, and carbon taxes. As chef Dan Barber said, “[I]f you think not leaving your plate full of food is the way to deal with this issue, you’re letting yourself off too easy. … We can transform the food system and get to a place where we need to be for the future, before the future’s going to force us to do it.”
Here’s the link to an article that really makes you think — especially if you’re an American.