Could eating fruit and veg scraps be the health boost that we are missing!
Summary
This episode explores how to reduce food waste by repurposing vegetable peels, stalks, and seeds into nutritious meals. Guests Sarah Keough, Chef Connor Spacey, and Annette Sweeney discuss the health benefits of these "scraps," offering practical tips like air-frying potato skins and making banana peel chutney. They also address safety concerns regarding pesticides and the importance of creative, zero-waste cooking in culinary education.
Topics discussed
Introduction: Nutritious food scraps and guest introductions
Fibre intake in Ireland and the potential of food waste
Why we discard peels: Habits and commercial vs home use
Chef Connor Spacey joins: Changing the mindset on scraps
Home tips: Air-frying potato skins and using stalks/seeds
Making banana skin chutney and global culinary norms
Safety concerns: Pesticides, organic produce, and regulations
Which seeds to avoid: Toxicity warnings for apple seeds
TU Dublin programs: Food sustainability and zero-waste ethos
Creativity in the kitchen: Mindful cooking and circular design
Closing remarks and guest thanks
Listen ad-free on Castria