'Scraps, Wilt & Weeds: Turning Wasted Food into Plenty' is Resourceful
Michael Hemsworth — May 31, 2017 — Eco
References: amzn & dudeiwantthat
A vast amount of the food that we grow and prepare ends up being thrown away, so the 'Scraps, Wilt & Weeds: Turning Wasted Food into Plenty' cooking books aim to help users everywhere make the most of otherwise wasted ingredients. Written by Mads Refslun and Tama Matsuoka Wong, 'Scraps, Wilt & Weeds: Turning Wasted Food into Plenty' offers tips, tricks and recipes for turning what might otherwise be interpreted as junk parts of the food into a delicious dish.
With more consumers looking for ways to limit their consumption, the 'Scraps, Wilt & Weeds: Turning Wasted Food into Plenty' cooking books come as a versatile option for turning ingredients that are too young, too ripe or viewed as waste into something extraordinary.
With more consumers looking for ways to limit their consumption, the 'Scraps, Wilt & Weeds: Turning Wasted Food into Plenty' cooking books come as a versatile option for turning ingredients that are too young, too ripe or viewed as waste into something extraordinary.
Trend Themes
1. Reducing Food Waste - The 'Scraps, Wilt & Weeds: Turning Wasted Food into Plenty' cooking books demonstrate the trend of reducing food waste by providing tips and recipes for using otherwise wasted ingredients.
2. Sustainable Cooking - The 'Scraps, Wilt & Weeds: Turning Wasted Food into Plenty' cooking books highlight the trend of sustainable cooking by encouraging the use of all parts of the food, including scraps and wilted ingredients.
3. Resourceful Recipes - The 'Scraps, Wilt & Weeds: Turning Wasted Food into Plenty' cooking books exemplify the trend of resourceful cooking with their focus on creating delicious dishes from ingredients that are typically considered waste.
Industry Implications
1. Food Publishing - The 'Scraps, Wilt & Weeds: Turning Wasted Food into Plenty' cooking books present an opportunity for the food publishing industry to create more cookbooks that promote sustainable and waste-free cooking.
2. Food Retail - The 'Scraps, Wilt & Weeds: Turning Wasted Food into Plenty' cooking books open up possibilities for the food retail industry to market and sell products specifically designed for reducing food waste and utilizing overlooked ingredients.
3. Sustainability Consulting - The 'Scraps, Wilt & Weeds: Turning Wasted Food into Plenty' cooking books create a potential disruptive innovation opportunity for sustainability consulting, where experts can guide businesses in implementing waste-reducing strategies and creating sustainable cooking practices.
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