Food waste isn’t just a matter of tossing out leftovers; it’s about fully embracing a sustainable approach from shopping to cooking. In this week's episode of FUELED, we’re joined by Ryan Conn, executive chef at FUEL Café + Market at Ochsner Fitness Center, as we delve deep into tips and tricks for reducing food waste. Learn about smart planning, efficient storage, and innovative cooking methods that not only save your food but the planet, too.

LINKS

• FUEL Cafe + Market at Ochsner Fitness Center | www.ochsnerfitness.com/fuelcafemarket
• contact Chef Ryan Conn | ryan.conn@ochsner.org
• Past episode on composting + sustainability | https://apple.co/3qpDIhz
• NPR on the new cookbook for leftovers, The Everlasting Meal Cookbook, Leftovers A-Z | https://n.pr/3OYng1d

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