The truth about expiry dates, freezing food and vegetable scraps | Carleigh Bodrug and Dr. Will Bulsiewicz

ZOE Science & Nutrition

We waste a shocking 40% of the food we buy. We throw away foods like carrot tops, beet greens, and spent coffee grounds. These ‘food scraps’ stuff our landfills and drain our pockets. But we can eat these foods and many of them offer tons of healthy nutrients.

Today’s guest is Carleigh Bodrug. Carleigh’s published a best-selling cookbook with over 140 recipes made from food scraps you might otherwise throw away. Her mission is simple: eat more plants. Her online community, PlantYou, has more than 10 million followers.

She’s joined by Dr. Will Bulsiewicz. Will is a board-certified gastroenterologist and ZOE’s U.S. Medical Director. He reveals the hidden nutritional value of these food scraps, and how ‘scrappy cooking’ can get you eating that all-important 30 plants per week.

You’ll walk away from today’s episode saving your money and the planet, all while eating more plants.

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Timecodes:

00:00 Don’t throw these away

01:39 Quick fire questions

04:06 Why we waste so much?

07:49 The truth about ‘best before’

09:39 This reduces your grocery bill

10:58 Why we need more plants

14:05 Which part of the food is edible?

16:12 The beetroot example

20:25 How to store food safely

23:33 Uncooked vs cooked food

25:09 What to do with coffee grounds

27:40 What is sprouting?

36:50 The power of aquafaba

39:07 No.1 most wasted food

40:02 Make the most of bread

45:33 The lost art of cooking

46:25 Carleigh’s 4 base meals

50:15 How to do meal prep

53:15 Soup: is it nutritious?

📚Books by our ZOE Scientists

The Food For Life Cookbook

Every Body Should Know This by Dr Federica Amati

Food For Life by Prof. Tim Spector

Free resources from ZOE

Live Healthier: Top 10 Tips From ZOE Science & Nutrition

Gut Guide - For a Healthier Microbiome in Weeks

Mentioned in today's episode

Carleigh's sprouting video will be coming soon!

Have feedback or a topic you'd like us to cover? Let us know here.

Episode transcripts are available here.