Culinary Connections

Every year, Stop Food Waste Day reminds us of something both simple and urgent: food is too valuable to waste.

Observed annually on April 29, Stop Food Waste Day is a global awareness campaign dedicated to educating people and inspiring action to reduce food waste at home, in businesses, and across communities.

Food waste is a global issue with wide-ranging environmental, social, and economic consequences. It affects our wallets, our communities, and the health of our planet. While many people think of food waste as something that happens only in restaurants or grocery stores, a large portion happens in our homes through forgotten leftovers, spoiled produce, and buying more than we need.

The scale of the problem is staggering:

• 33% of all food produced globally is wasted each year -about $1.2 trillion worth of food annually
• If food waste were a country, it would be the third-largest producer of greenhouse gas emissions
• Nearly 50% of all fruits and vegetables produced are wasted globally
• If just 25% of wasted food were saved, it could help feed 870 million people

That’s not just a food problem. It’s a systems problem. But the good news? It’s also one we can help solve every day.

Start in Your Own Kitchen

Reducing food waste doesn’t require perfection. It starts with awareness and a few practical habits:

• Shop with a plan
• Use what you already have first
• Freeze extras before they spoil
• Repurpose leftovers creatively
• Understand date labels (“best by” often means quality, not safety)
• Store produce properly

Most importantly: learn to see ingredients not as scraps, but as opportunities.

Waste Less, Cook More: Recipes from What You Already Have

Here are a few simple recipes that turn common leftovers into something delicious.

Upcycled Vegetable Fried Rice

Perfect for leftover rice and random vegetables. You can also add any leftover meat you might have in your fridge.

Ingredients:

• 3 cups cooked cold rice
• 1 cup chopped leftover vegetables (wilted veggie work)
• 2 eggs (optional)
• 2 tbsp soy sauce
• 1 tsp sesame oil or cooking oil
• Green onions or herbs if available
• Optional-1 tbsp chili garlic sauce (I like my fried rice a little spicy)

Method:

Heat oil in a pan. Scramble eggs first if using. Add vegetables and cook briefly. Add rice and soy sauce. Stir-fry until hot and slightly crisp. Finish with green onions.

Waste Saver Tip: Day-old rice works better than fresh.

Clean Out the Fridge Minestrone

The ultimate soup for vegetables nearing the end of their life.

Ingredients:

• Onion, celery, carrots (or whatever needs using)
• Zucchini, greens, cabbage, beans, potatoes, wilted spinach
• 1 can tomatoes or tomato scraps
• 6 cups broth/water
• Pasta or rice optional
• Salt and pepper to taste
• You can add a can of white beans and/ or the bottom of that pasta box that has been sitting on the shelf for a while

Method:

Sauté aromatics, add vegetables, broth, simmer until tender.

Waste Saver Tip: Soup is one of the easiest ways to save produce.

Roasted Bruised Tomato Salsa for Chilaquiles

Tomatoes with blemishes or soft spots may not be ideal for slicing, but they are perfect for roasting into a rich salsa. Heat brings out their natural sweetness and creates a deeply flavorful sauce.

Ingredients:

• 5–6 bruised tomatoes, trimmed and halved
• ½ onion
• 2 cloves garlic
• 1 jalapeño or serrano
• 1 tbsp oil
• Salt to taste
• Juice of ½ lime
• Optional: cilantro stems or wilted cilantro chopped

Method:

1. Trim damaged areas from tomatoes.
2. Place tomatoes, onion, garlic, and chile on sheet pan.
3. Roast at 425°F until blistered and caramelized (20–25 minutes).
4. Transfer to blender with salt, lime juice, and herbs.
5. Blend until smooth or slightly rustic.

Waste Saver Tip:

Soft tomatoes often have peak flavor. They just need a new purpose.

Stale Chip Chilaquiles with Roasted Tomato Salsa

Ingredients:

• 4 cups stale tortilla chips
• 2 cups roasted bruised tomato salsa
• 2 eggs optional
• Crumbled or shredded cheese optional
• Onion, cilantro, avocado, crema optional

Method:

1. Heat salsa in skillet.
2. Add tortilla chips and fold gently until coated and softened.
3. Top with eggs, cheese, herbs, or avocado.
4. Serve immediately.

Chef Tip:

Keep some chips crisp for garnish to create texture contrast.

Aquafaba Ranch with Wilted Dill & Citrus Zest

The liquid from canned chickpeas (aquafaba) can become a creamy dressing instead of being poured down the drain. Pair it with wilted dill, citrus zest, and pantry staples for a bright, herb-forward ranch. This recipe will shock you how good it is.

Ingredients:

• ¼ cup aquafaba
• ½ cup Greek yogurt, sour cream, or vegan mayo
• 2 tbsp chopped wilted dill
• 1 tsp lemon or lime zest
• 1 tbsp lemon juice
• ½ tsp garlic powder
• ½ tsp onion powder
• Salt and black pepper to taste
• Splash of water if needed for consistency

Method:

1. Whisk or blend aquafaba with yogurt or mayo until smooth.
2. Add dill, zest, lemon juice, garlic powder, onion powder, salt, and pepper.
3. Adjust thickness with a splash of water if needed.
4. Chill 15 minutes before serving for best flavor.

Waste Saver Tip:

Wilted herbs still have plenty of flavor, and citrus peels can bring life to sauces and dressings.

Overripe Avocado Chocolate Mousse with Aquafaba Meringue

Overripe avocados bring natural richness, while whipped aquafaba creates airy lift and true mousse texture. This dessert transforms ingredients often discarded into something elegant and delicious.

Ingredients:

Chocolate Base:

• 2 overripe avocados
• ¼ cup cocoa powder
• ¼ cup maple syrup, honey, or sweetener of choice
• 2 tbsp milk or plant milk
• 1 tsp vanilla
• Pinch of salt
• Zest of 1 orange or lime

Aquafaba Meringue:

• ½ cup aquafaba (liquid from canned chickpeas)
• 2 tbsp sugar or maple syrup
• ¼ tsp cream of tartar or few drops lemon juice

Method:

1. Make Chocolate Base

Blend avocado, cocoa, sweetener, milk, vanilla, salt, and zest until completely smooth.

2. Whip Aquafaba

Using mixer, whip aquafaba with cream of tartar until foamy. Slowly add sweetener and continue whipping until stiff glossy peaks form.

3. Fold Together

Gently fold whipped aquafaba into chocolate avocado mixture in batches, keeping as much air as possible.

4. Chill

Portion into glasses or bowls and refrigerate 1–2 hours.

Garnish Ideas:

• Cocoa dust
• Citrus zest
• Toasted nuts
• Macerated bruised berries
• Cookie crumb from stale cookies
• Mint leaves

Waste Saver Tip:

This recipe gives a second life to overripe avocados and chickpea liquid that is often poured away.

May this Stop Food Waste Day inspire us to waste less, cook more creatively, and appreciate the value of every ingredient, while enjoying these delicious recipes made from foods given a second chance.

Want to learn more about reducing food waste at home and in our communities? Explore the tools, insights, and solutions offered by ReFED at refed.org.