ZOE Science & Nutrition
The truth about expiry dates, freezing food and vegetable scraps | Carleigh Bodrug and Dr. Will Bulsiewicz
Nov 28, 2024
Carleigh Bodrug, a best-selling cookbook author passionate about plant-based cuisine, joins Dr. Will Bulsiewicz, a board-certified gastroenterologist and gut health expert. They tackle food waste, revealing that nearly 40% of food is discarded, and highlight the value of using scraps like carrot tops and spent coffee grounds. They discuss the myths around expiry dates, the benefits of sensory checks for freshness, and how 'scrappy cooking' can enhance nutrition while saving money. Their insights promise a healthier planet and a more sustainable diet.
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Quick takeaways
- Wasting nearly 40% of food contributes to both financial loss and environmental harm, urging the need for smarter consumption habits.
- Many food scraps, like carrot tops and coffee grounds, are nutrient-rich and can enhance meals while reducing waste.
Deep dives
The Shocking Reality of Food Waste
A significant portion of food, nearly 40%, is wasted globally, which has dire implications for both personal finances and the environment. People often throw away parts of food that are perfectly edible, such as broccoli stems or carrot tops, merely due to habit or lack of knowledge. This waste contributes not only to individual expense but also to greenhouse gas emissions, with food waste producing more emissions than the entire airline industry. Understanding the value of food scraps can lead to healthier eating habits while benefiting both the wallet and the planet.
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