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If you receive the Food and Nutrition Magazine, you know that this year marked the start of a new segment at the back of the magazine catering to food waste. There have been some interesting articles about composting, aquafabe, and using fruits and vegetables that have passed their prime.
While we may think of some of these topics as “domestic interests” pertaining mostly to home kitchens, dietitians should be equipped to answer questions – or at least refer resources – to patients, clients, and friends. Today, my RD tip for you is about Five Kitchen resources to reuse to save resources AND money.