turning scraps into something special.

By Sally Barton, Communications Officer, National Nutrition Foundation

Did you know Australia throws away over 7.6 million tonnes of food every year enough to fill the Melbourne Cricket Ground nine times? It’s a staggering figure, and vegetables are among the most commonly wasted foods!

One thing I really enjoy at home is finding little ways to cut down on waste and make the most of what I already have. Lately, I’ve started a simple habit that saves money and feels surprisingly rewarding, collecting leftover veggie scraps.

Instead of tossing out onion skins, carrot ends, celery leaves, or herb stems, I keep them in a container in the freezer. Once I’ve built up enough, I simmer them down into a delicious homemade vegetable stock. It’s an easy way to stretch ingredients further, and it adds so much flavour to soups, risottos, and sauces!

It’s a small routine, but it’s one that makes me feel more connected to the food I prepare and the environment around me. Plus, there’s something really rewarding about turning what could have been “waste” into something nourishing and useful.