In Conor Spacey’s home, very little food waste goes into the compost bin. Instead, he finds creative ways to use every part of fruits and vegetables. Leftover cake is frozen and rebaked, carrot tops are made into pesto, and even the water from a tin of chickpeas serves as a cream substitute. Inspired by the idea of using every part of an animal, Spacey practices “vegetable butchery” by repurposing beetroot skins for chutney, over-ripe bananas for ketchup, stale bread for hummus, and any other leftover vegetables are mixed with spices to create kimchi. Spacey aims to utilize everything and believes that putting anything into the compost bin is seen as defeat.
The call to reduce waste in households has become more urgent due to the cost of living crisis and concerns about sustainability. A study by climate action organization Wrap reveals that over 70% of food wasted in the UK comes from households, amounting to £14bn every year. Researchers from the University of Sheffield have found that households who grow their own food waste significantly less compared to those who exclusively buy from large supermarkets. The study suggests that individuals who value and invest time in growing their own food are less likely to waste it.
Spacey has been working on reducing food waste for the past 15 years and has recently published a book called “Wasted” which features “root-to-tip” recipes that use every part of a vegetable. For instance, the main body of a carrot can be used for piccalilli, crisps, or soup, and the leaves can be used for salads and pesto. A beetroot can be pickled, and its stems and leaves can be added to salads. Leftover scones and banana bread can be mashed up and rebaked into a new creation called “Chester cake” or “donkey’s gudge.” The inspiration for these recipes comes from historical food preservation techniques and innovative ideas from around the world.
Spacey believes that supermarkets should take action to reduce waste by creating their own condiments and dishes based on ingredients that would otherwise be wasted. He also calls for government intervention in cases where supermarkets are not doing enough to address this issue. Although supermarkets play a significant role in waste reduction, children are also being targeted with a minimum-waste message. Online retailer Ocado, in partnership with the Beano, has released a cookbook for children featuring recipes that utilize commonly wasted kitchen ingredients like bananas and bread. Lesson plans on food sustainability have also been developed for primary school children.
To illustrate the concept of reducing waste, Spacey shares a recipe for banana skin chutney. This chutney is made using diced onion, fresh chillies, spices, over-ripe banana skins, and a regular banana. The ingredients are cooked together with orange juice and blended into a semi-smooth consistency. The chutney can be stored in the fridge for up to two months.
By finding innovative ways to use every part of fruits and vegetables, individuals like Conor Spacey are taking steps to reduce food waste and promote sustainability. With increased awareness and efforts at the household level, it is possible to make a significant impact on the amount of food wasted each year.
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