eco worrier
What is compleating?
Author Ellen Tout shares a completely fresh, waste-free and creative way of cooking
ILLUSTRATION: NAOMI WILKINSON. FOR ECO ADVICE, EMAIL
ELLEN.TOUT@PSYCHOLOGIES.CO.UK AND GO TO
PSYCHOLOGIES.CO.UK/REAL-ECO. ** FOOD SURPLUS AND WASTE IN THE UK – KEY FACTS REPORT, WRAP, 2020** MESSAGE ELLEN ON INSTAGRAM BY MIDNIGHT ON 1 JUNE TO ENTER
WHEN WE PREPARE FOOD, we automatically discard the parts of produce we have been taught are inedible or not up to scratch. What we are left with is a pile of unloved offcuts – onion and garlic skins, banana peels, fruit cores, squash seeds, root vegetable tops and peelings. To compleat, however, means to eat all edible parts of fruit, vegetables and herbs (and yes, all those parts are edible!) In the UK, 70 per cent of food waste from our kitchens could have been eaten.* A demonstrable way to cut the environmental impact of your household is to rethink the way you see ingredients.