Choosing plant-based foods is the best way to oppose the environmental harms of animal agriculture (while helping animals and protecting our health!) — but we also have the power to reduce our contributions to food waste. 

Despite a food insecurity crisis, the U.S. Department of Agriculture estimates that 30-40 percent of the nation’s food supply is wasted. Much of this wastage occurs in production or retail settings, but as consumers, there are things we can do to help tackle this issue. It starts at the grocery store and in your kitchen!

1. If you think the food will not all be eaten in one meal, separate multiple-serving recipes, like the soup below, into small batches and store them for quick prep.
2. Some dishes, including our vegetable stock below, can be frozen in ice cube trays and stored for single-use recipes, such as rice, stir-fries, sauces, and many more.
3. Save stems and other unused parts of vegetables and herbs for stock, but omit cruciferous veggies (cabbage, cauliflower, kale, collards, turnips) and tomatoes. They can become quite bitter and add a flavor element that may be undesirable. Save those for your compost bins.
4. Did you know that vegetable stems hold a tremendous amount of nutrients and flavor?  Using the broccoli’s crowns and stems, such as in the soup below, packs in the nutrients and offers a fibrous aspect that helps thicken this soup. Yes, you can always throw in the little leaves that are part of this vegetable as well!
5. If you can, support your local producers and shop at your area farmers market. Eliminating steps in the supply chain can help reduce food waste while also minimizing your diet’s carbon footprint.

Ready to put these eco-friendly tips into action for our planet? Try this new recipe!

Prep time: 50 minutes (including cooking stock) 

Cook time: 30 minutes

Makes: about 12, 8-ounce portions

Ingredients:

For zero-waste vegetable stock:
3 quarts water
5 whole sweet yellow onions, peels included
Peels from 4 more onions (save the rest of these onions for the soup recipe)
1 whole sleeve of celery, including all parts
8 whole carrots, unpeeled and bottoms included
8 whole garlic cloves, crushed (press down with a spoon, bottom side facing the clove)
10 bay leaves
3 Tbsp salt
4 Tbsp whole peppercorns
4 Tbsp Italian seasoning
Stems from fresh herbs (parsley, oregano, basil, rosemary). The leaves can be saved and used for other recipes. Note: Just don’t use cilantro, as it can alter the flavor of the stock.

For soup:
6 cups zero-waste vegetable stock above
5 heads broccoli, roughly chop but include crowns and stems
2 heads cauliflower, remove leaves (can go to compost) but use stems and center white parts
4 cups fresh spinach
8 cloves fresh garlic, crushed or chopped
2 cups of oats
4 sweet yellow onions, chopped large
3 celery ribs, chopped large
2 cups nutritional yeast
2 Tbsp ground white pepper
3 Tbsp sea salt
2 Tbsp ground black pepper
2 Tbsp Italian seasoning
2 Tbsp smoked paprika
5 cups oat milk or non-dairy milk of choice*

Note: all vegetables can be cooked in large pieces since the ingredients will be blended. Larger pieces will make prep time easier and quicker.  

*Please buy recyclable containers and dispose of them properly after use

Instructions:

For Soup:
Place all ingredients except milk into a large stock pot. Bring to a boil, reduce to low heat, and simmer until all vegetables are soft – about 25-30 minutes. Let cool, then pour into a blender in five batches, adding the milk in one-cup increments with each batch. Blend until smooth. This mixture can be kept in the fridge for up to 5 days or in the freezer for up to 3 months.

For Vegetable Stock:
Place all ingredients into a large stock pot and bring to a boil. Reduce heat to medium-low and let simmer for about 45 minutes. Remove from heat and bring to room temperature before adding to recipes. The stock can be stored in an airtight container for up to a week or in the freezer for up to 6 months for later use.

Thank you for choosing a sustainable and compassionate meal that’s good for you, animals, and our shared planet!