Workshop all about scraps

From left, kindergarten cooks Amani Alkhatib and Kathryn Vermaak present their hummus made from old pumpkin.

Teacher Andrew Ellis making broccoli stalk pesto, a favourite amongst the Ōrewa Primary workshop’s attendees.

Love Food, Hate Waste is spreading the environmental and money-saving benefits of cooking food scraps by hosting free workshops across the Hibiscus Coast.

During a two-hour “love your leftovers” workshop at Ōrewa Primary on Thursday July 25, 10 attendees learned to cook scrap-based recipes. These included potato skin soup, and what proved to be the group favourite – broccoli stalk pesto.

Love Food, Hate Waste’s Jo Smart also gave a presentation filled with other tips to avoid food waste, such as storing leafy greens in an airtight container with a paper towel rather than in a moisture-filled bag, and separating onions and potatoes to avoid sprouting.

“The aim of these workshops is to divert rubbish from the landfill, because when food scraps decompose without oxygen, they release methane gas into the atmosphere,” Jo says.

Parents made up the majority of the group, including a social media manager, teachers and kindergarten cooks.

Most agreed that learning the recipes and brainstorming ways they could be adapted using different scraps, was the highlight. 

Surveys conducted by Love Food, Hate Waste indicate that people think the main reasons they waste food is that they cook too much food, don’t eat the leftovers and let food go off. The workshops aim to tackle those problems.

Every week, the Auckland region generates approximately enough rubbish to fill a rugby field, half of which is food waste.

Love Food Hate Waste is holding more local workshops throughout the year.

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