Thanks to The Toronto Star for mentioning The Conscious Kitchen in this article on how to handle food waste.

“Whether we eat at restaurants, in work or school cafeterias or at home, we should reduce waste (the first R in the reduce, reuse, recycle mantra).

‘When standing in front of your garbage, the choice shouldn’t only be recycle or throw away,’ writes U.S. author Alexandra Zissu in The Conscious Kitchen. ‘There’s no such thing as `away.’ It’s just elsewhere.’

So learn to love your leftovers.”

Agreed! And compost everything else!