We all know that effectively using food waste is key to keeping our food system and us

healthy. And it's a huge money-saver. Here are 10 ways to go beyond just cooking fruit
and vegetable scraps to preserving them.
Pineapple Peel Vinegar (One tomato, two tomato): Use the spiny, fibrous peels of a
pineapple to make this naturally fermented vinegar.
Pickled Swiss Chard Stems (HeartBeet Kitchen):This recipe can be applied to any
sturdy vegetable stem like kale, collards, beet greens or broccoli leaf stems.
Candied Citrus Peel (Mrs. Wheelbarrow): Next time you juice a bunch of citrus or
make salads, cook up a batch of this old fashioned candy.