Between 30% and 40% of America’s food supply goes to waste every year, an alarming statistic provided by the U.S. Department of Agriculture (USDA). This not only represents a significant loss in potential nourishment but also contributes to environmental issues, notably the production of methane, a potent greenhouse gas emitted from food decomposing in landfills. In an era where sustainability is increasingly crucial, reconsidering which parts of our food are considered waste could be key. Surprisingly, many of the parts of foods typically discarded as trash are not only edible but packed with nutrients.
P.K. Newby, a nutritional scientist and founder of Food Matters Media, shared insights with Yahoo Life about the overlooked value found in the peels, stems, and rinds of common fruits and vegetables. For instance, the skins of carrots, apples, potatoes, eggplants, and sweet potatoes are not only consumable but are nutrient-dense. These outer layers are abundant in fiber, vitamins, and minerals. Furthermore, they house protective phytochemicals, compounds that form part of a plant’s immune system and offer humans consuming them similar protective effects. These phytochemicals are potent in preventing cell damage, thereby offering protection against diseases such as cancer.
An example Newby provided is the eggplant. The skin of this vegetable contains nasunin, a potent phytochemical with anti-cancer properties, which also plays a role in protecting brain cells and slowing signs of aging. Similarly, apple peels are shown to have higher quantities of essential nutrients like vitamins A, C, and K compared to their peeled counterparts, according to data from the USDA.
Addressing concerns about pesticide residue on the exteriors of fruits and vegetables, Newby argues that the health benefits of consuming these parts far outweigh the risks. While advocacy for the eradication of pesticides from agriculture continues, the Environmental Protection Agency (EPA) assures that the risk to human health is minimal, highlighting that most pesticide residue can be removed simply through washing.
Beyond peels, Newby emphasizes the nutritional value found in parts of vegetables often discarded, such as cauliflower leaves, stems, and roots. Each part of these plants offers a diverse range of nutrients, contributing to reduced food waste and more economically efficient food utilization. The whole plant consumption approach not only ensures a higher intake of varied nutrients but also promotes sustainability by minimizing waste.
For those hesitant about directly consuming certain food parts, Newby suggests repurposing them into a nutritious stock. She recommends keeping a collection bag in the freezer for accumulating scraps like carrot tops, celery ends, and even onion skins, which are rich in quercetin, a powerful antioxidant with multiple health benefits. These can then be used to make a flavorful, nutrient-rich vegetable stock, ensuring that no part of the food goes to waste.
Newby also highlights the global issue of food waste, pointing out that a significant percentage of fruits and vegetables end up being discarded. She advocates for utilizing every possible part of our produce to not only benefit our health but also to reduce the impact on the environment. Composting is suggested as a last resort for food scraps that cannot be consumed or repurposed, although Newby stresses the importance of minimizing waste at the source by maximizing the use of all edible parts of food.
This approach to food consumption aligns with broader efforts to combat food waste and promote environmental sustainability. By reassessing which parts of food we consider waste, consumers can play a crucial role in reducing the amount of food discarded, thereby benefiting both their health and the planet.
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