Sarah Wilson loves eating scraps.
She unashamedly dives into her friends kitchen bin, takes fish carcasses home after a night out at dinner, and doesn’t mind asking the restaurant table next to her for their leftovers, too.
The author and ‘wellness entrepreneur’ says Australians are horrendously wasteful with food, and by re-purposing our scraps we can achieve sustainable flow.
She’s got a new book out and it’s called ‘I Quit Sugar: Simplicious.’
With the book – available in major retailers now – come some revealing tales of a woman hell bent on making leftovers ‘sexy’.
Wilson admits her tiny apartment is crammed with no end of people’s leftovers, and she happily sources food from the garbage bin. To prove it, the former magazine editor even shot herself on the cover wearing leftovers, including some chicken bones and the chickpeas that were in the office lunch.
The former TV presenter says Australian’s current levels of food waste is unconscionable, and that recycling and composting don’t go far enough.
Instead, we need to return to 1930’s style of cooking that encouraged people to use secondary cuts of meat, scraps and leftovers.
She says by using leftovers, our health will improve with ‘exponential flourish.’
‘Things become simpler, more elegant; everything falls into place.
Regardless of what you think about the #IQuitSugar movement, it’s undeniable that Wilson has a point.
Wasting food is inexcusable, but we continue to do it. In Australia alone, we toss out up to 50% of the groceries we buy. Every year, it’s about 7.8 billion dollars of food, gone. Forget the ‘starving kids in Africa’ argument for a minute and think about what it’s taken our Australian farmers to get that food from paddock to plate.
We need to start combating wasteful practices, being vocal about ways to reuse, recycle, get the most from our food. Not just for the sake of our wallets, but for our health and our environment too.
What do you do with your scraps?