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YOGA AUSTRALIA & YOGA ALLIANCE ACCREDITEDTHERE OUGHT TO BE a specifi c word to
describe the feeling of throwing out
perfectly good food that still has
prana, or life force—you know, the
leftover rice from Indian take-away,
the broccoli stalks your kid won’t eat,
those egg yolks when the recipe only
called for whites. It’s a combination of
regret, guilt, and ultimately surrender,
because really, what are you going to
do with a handful of veggie stems?
“We’ve gotten used to using only
the ‘best’ parts of our produce and
meat, and tossing the ugly parts,” says
chef Eddie McNamara, author of the
vegetarian cookbook Toss Your Own
Salad. We’re also up against modern
food production and marketing
methods, which have moved us
unconsciously toward overbuying and
wasting, and away from the wise
methods our grandmothers used for
stretching a pantry—and a dollar. In
fact, up to 40 percent of food in the US
gets thrown away, and food waste is
the single largest type of trash going
into municipal landfi lls, according to
the United States Department of
Agriculture. Figures aren’t dissimilar
in Australia. Meanwhile, 49 million
US households struggle with food
insecurity. The dissonance that comes
from wasting sustenance is tragic.
The good news: implementing a
few simple strategies at home can help
you eat more consciously and make
good (and tasty) use of things that
would otherwise end up in the trash or
compost. “Food is precious, whether
it’s been raised, grown, or foraged—
and part of living consciously is using
all of it,” says yogi chef Louisa Shafi a,
co-founder of Magpie Cookshop, a line
of eco-friendly kitchen products.
“There’s a feeling of deep satisfaction
when you fi nd a way to make stray
ingredients or leftovers into something
delicious and nourishing. It’s a way of
practicing ahimsa, or nonharming,
toward the earth.” Read on for easy
ways to preserve food and transform
your scraps into delicious meals.