As mentioned in the Four Pounds of Cheese Project post, I decided to go beyond the edible waste photography and take a record of other food-related waste that week. This post is the inedible food. Next will be food packaging.
So here is a quick post of the photos I took from August 1-7 of the inedible waste from our kitchen. A lot of it is eggshells, which probably can go in the compost but we generate so many of them with all my baking that we’re not sure if it’s too much, so mostly they get thrown out. Also, my husband has to be around to take the compost out because the bin is swarming with the bug of which I am COMPLETELY PHOBIC (and that’s the end of that, no discussion please, I will block any comments about it because when I say phobic I mean PHOBIC and not mere dislike, got it?). Anyway, that frequently means a lot of these fruit scraps and coffee grounds end up in the trash instead of the compost. Sad but true.
I didn’t include the baked sprinkle waste from the cookies because I’ll show those with the parchment paper they’re on in the next post. I did include the little bit of shake’n’bake that had touched the raw meat. I actually dump the excess over the meat on the tray but my husband doesn’t. It’s really waste either way, I guess, since little of the excess sticks anyway.
That’s probably a good average. If I bake a lot in a week, there’ll be more eggs and possibly a bunch of juiced and zested lemons. During certain fruit seasons, the rinds and peels pile up, especially with melons. A week with a lot of from-scratch cooking would have more onion and garlic peels.
Of course, any week with more scratch cooking means less product package waste, and at least the peels and rinds are compostable!