Did you know that one third of food produced today is either lost or wasted? Food isn’t wasted on purpose but between juggling busy schedules and forgetting to meal plan, Canadians have gotten into the habit of wasting!
At Chefs Plate we cut down on food waste from the very beginning by working closely with local farmers to grow exactly what you need. Find out more on our process in the video below:
I just found a video on Facebook that we have already used that has allowed us to cut down on food waste even more! Take the skins and ends and stems and peels from your carrots, garlic, celery, onions, mushrooms, and parsley and keep them in a ziploc bag in the freezer. Once it’s full, boil it in a pot with just enough water to cover veggies for 30 minutes and voila you have awesome veggie stock! Use everything you can! 😀