The root-to-stalk cooking movement is a culinary trend that focuses on utilizing the entire fruit or vegetable in cooking, rather than discarding parts such as peels, stems, and leaves. This movement is gaining popularity due to its many benefits, including reducing food waste, increasing nutrient intake, and promoting sustainability.
Food waste is a major issue in the food industry. According to a study by the United Nations, approximately one-third of all food produced globally is wasted each year.¹ The root-to-stalk cooking movement aims to reduce this waste by encouraging the use of all parts of the plant in cooking. This not only reduces waste but also saves money for consumers and helps to preserve the environment by reducing the amount of food sent to landfills.
Food waste is a significant issue in South Africa, with millions of tons of food being wasted each year. Here are some statistics on food waste in South Africa:
- According to a 2019 report by the Waste and Resources Action Programme (WRAP), it is estimated that around 10 million tonnes of food is wasted in South Africa each year.
- This waste equates to around 2.1% of South Africa’s total greenhouse gas emissions and costs the country an estimated R61.5 billion annually in lost resources and economic value.
- Most of the food waste in South Africa occurs at the production and post-harvest stages, with a significant amount of food being lost due to poor storage and handling practices.
- In addition, food waste is also a problem at the retail and consumer levels. South Africans tend to overbuy and throw away food that is still edible, with an estimated 90% of South African households disposing of food on a weekly basis.
- The issue of food waste is particularly concerning in South Africa, where millions of people suffer from food insecurity. According to the 2021 State of Food Security and Nutrition in the World report, around 26.8% of the population in South Africa is undernourished.
Efforts are being made to address the issue of food waste in South Africa, including initiatives to improve food storage and handling practices, reduce food losses in the supply chain, and raise awareness among consumers about the importance of reducing food waste.
In addition to reducing waste, the root-to-stalk cooking movement has nutritional benefits. Fruit and vegetable peels, for example, are often rich in fibre, vitamins, and antioxidants.² By incorporating these peels into meals, individuals can increase their nutrient intake and potentially reduce their risk of chronic diseases such as heart disease, diabetes, and cancer.
Some examples of vegetables with nutrient-rich peels include potatoes, sweet potatoes, carrots, cucumbers, and eggplants. However, it's important to note that not all vegetable peels are edible or safe to eat. Some vegetables, such as onions and garlic, have papery outer layers that should be removed before cooking or eating. Additionally, it's important to wash vegetables thoroughly before eating or cooking to remove any dirt or pesticides that may be present on the surface. Overall, incorporating vegetable peels into your diet is a great way to boost your nutrient intake and promote overall health.
Furthermore, the root-to-stalk movement promotes sustainability by reducing the demand for new crops. According to a study by the Natural Resources Defence Council, if Americans were to reduce their food waste by just 15%, it would be equivalent to providing food for 25 million people each year.³ By using all parts of the plant in cooking, we can reduce the need for additional crops, thereby reducing the environmental impact of agriculture.
Despite the numerous benefits of the root-to-stalk cooking movement, some individuals may be hesitant to incorporate peels and other plant parts into their meals due to concerns about taste or safety. However, many fruits and vegetables are perfectly safe to consume in their entirety, and some peels even add a unique flavour to dishes. For example, apple peels can add tartness to pies and sauces, while carrot tops can be used as a garnish or in pesto sauces.³
Conclusion
In conclusion, the root-to-stalk cooking movement is a culinary trend that promotes sustainability, reduces food waste, and offers numerous nutritional benefits. By incorporating fruit and vegetable peels into our meals, we can increase our nutrient intake and potentially reduce our risk of chronic diseases. As the world continues to face food insecurity and environmental challenges, the root-to-stalk movement offers a simple yet effective solution that can benefit both individuals and the planet.
Wilna Eksteen
Registered Dietitian
Reference List
- Food and Agriculture Organisation. 2019. The state of food and agriculture 2019. Moving forward on food loss and waste reduction. Rome: Food and Agriculture Organization of the United Nations.
- Chen, H., Weng, X., & Wu, Q. 2017. Comparative analysis of nutritional composition of peel and pulp of Chinese waxberry and the antioxidant activity of their extracts. Food Chemistry, 221, 1706-1713.
- Gunders, D. 2012. Wasted: How America is losing up to 40 percent of its food from farm to fork to landfill. Natural Resources Defense Council. Available at: chrome-extension://efaidnbmnnnibpcajpcglclefindmkaj/https://www.nrdc.org/sites/default/files/wasted-food-IP.pdf
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