October 16th is World Food Day. A great way to reduce food waste in your own kitchen is to make your own veggie broth or stock using vegetable scraps.

  • 1 gallon Ziploc bag or about 4 cups, frozen vegetable and herb scraps
  • Water to cover scraps
  • 1 tablespoon whole peppercorns
  1. Collect veggie scraps like onion, carrot, celery, potato, herbs, garlic, pepper skins, stems and stalks in a freezer bag.*
  2. Add collected veggie scraps to a large pot. Add enough water to cover scraps and up to 1 tablespoon of whole peppercorns for flavor.
  3. Simmer for at least 30 minutes+
  4. Place a strainer into a large bowl to separate liquid from veggie scraps. 
  • Veggie stock can be stored refrigerated for 3 to 4 days or frozen for up to 3 months. Use it as a flavorful base for soups, sauces, gravies, or in pasta/rice dishes.
  • *You can store your vegetable scraps in your freezer for up to 6 months.
  • +The longer your simmer, the stronger the flavor.