The Farm to Landfill Habit

Shelter Island chef Jason Casey freezes almost everything from steak trim for a Mexican stew to a chicken carcass for ramen broth. Lobster and shrimp shells add intense flavor to a sea food bisque. JASON CASEY

In an era of “camera cuisine,” don’t forget ugly food tastes just as good (after trimming the bad part). Rejecting food based on bumps and bruises means stores can’t sell it, and farmers let it go to waste. JENNY NOBLE

Since all gourds are squash, consider the Thanksgiving centerpiece as part of holiday leftovers. And all seeds (not just pumpkin) can be toasted. JENNY NOBLE

Hate the non-taste of water? Use peels from citrus fruits, apples, cucumbers and even strawberry tops to give water some kick. Once finished, toss the soft fruit into a smoothie for a zero-waste nutrition boost. JENNY NOBLE