Current estimations for how much food goes to waste each year are astonishing. All though it’s hard to put an exact number on it, some research reports that businesses and individuals throw away as much as 30-40% of food produced in the U.S. each year. Reducing food waste presents opportunities to address climate change, increase food security, economic efficiency and conserve energy. With this course you will learn simple ways to turn food scraps or byproducts into flavorful components to add to your kitchen larder and how to incorporate them into your daily cooking. With preservation and fermentation, Chef Jessica will show you the importance of whole utilization and how to create well-balanced vegetable focused dishes.