Level: Executive Chef

Cooking with Leftovers.

Today I’m going to talk to you about a rather troubling issue: food waste that we don’t know how to make use of. Did you know that 1.3 trillion metric tons of food are thrown away every year? And that 27 million metric tons of that are wasted in European households? Our grandmothers used to say this, but it’s clear the message hasn’t really sunk in, because more than 40% of the food purchased by Spanish households—to name just one example—ends up in the trash. Here are some tips to help you make sure almost nothing goes to waste in your home. Leftovers of meat and fish: These are the perfect base for making croquettes, stuffing pastries, or preparing a sautéed sauce for pasta or cannelloni. Wilted vegetables: Perfect for stir-fries, omelets, or for making vegetable purée or broth if you add the cooking water. Stale bread: You can cut it into cubes and fry it to make croutons, or save it to use as breadcrumbs. It’s also the traditional base for garlic soups or salmorejo. Ripe fruit: It’s ideal for making compotes, homemade jams, or smoothies, preventing it from going bad. Kitchen organization. To prevent food from going to waste before you can cook it: Freeze: You can store leftovers in Tupperware for later or freeze chicken carcasses and vegetables to make broth later. Organize your refrigerator: Place the oldest items or those closest to their expiration date at the front. Remember: first in, first out. Estimate portions: Adjust the amounts you cook to minimize leftovers. And remember that the most sustainable approach isn’t recycling—it’s reusing.

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