Save your Scraps… (and regrow them!)

According to a 2022 study, 63% of food Canadians throw away could have been utilized or eaten. Of this, 30% consisted of vegetables, and 15% of fruits.

So why is food waste such a big problem? Here are some key reasons:

·       When we throw away food waste, (if not correctly composted), it goes to landfills, where it decomposes and produces methane, a greenhouse gas which contributes to global climate change

·       Food waste puts unnecessary stress on natural systems because it takes land and water to produce food which doesn’t end up being eaten

·       Wasted food is wasted money!

So how can we reduce our food waste at the individual level? One quick and easy way we can prevent organic scraps going to waste is by using them to grow more free veggies! Did you know… many of the fruit, vegetable, and herb scraps we throw away can actually be re-grown into new plants?

Below are some of the easiest and most effective plants you can grow from scraps!

To regrow your spring onions, simply:

  • Cut your store bought onion down to about an 1.5-2 inches from the root

  • Place upright in a jar with around 1 inch of water

  • Change the water every 1-2 days and keep in a warm spot with lots of sun, and you’ll have new green onions within a couple of weeks!

Sometimes when you leave your potatoes in the cupboard for a little too long… they start to sprout, but this is no reason to throw them away! The sprouts mean these potatoes have become seed potatoes and can be planted to grow more!

  • You can use whole potatoes, or cut larger ones into chunks. Just make sure each piece you’re planting has an eye or sprout

  • Let the potato sit to dry for a couple of days to prevent rotting, and then, they’re ready to plant outside!

  • Potatoes like to be planted in rows, in trenches 8-10” deep. Make sure the eye or sprout is facing upwards, and follow potato care instructions… soon enough, you’ll have a brand new potato plant!

Herbs are really simple to regrow! Simply take a cutting from your main plant (this works with most herbs, for example basil, parsley, cilantro, etc.).

  • Place the cutting upright in a glass of water in a warm and sunny spot, changing the water every few days.

  • The cutting should start to root and after some time, you can replant it either potted indoors, or outside, (depending on climate).

  • Cut your ginger root into pieces 1-2 inches long, making sure each piece has at least one eye.

  • Allow these pieces to callous over for a day or two, to prevent rotting

  • Plant your ginger roots with the eye facing upwards in rich, fertile soil. This can be in a pot inside, or outside (depending on climate)

  • Follow ginger care instructions (like these ones) and watch your new ginger plant grow!

Leafy greens such as lettuce are also super easy and effective to regrow… and here’s how:

  • Cut off the plant’s base, which you’d usually throw away…

  • Place this in a cup of shallow water and replace the water regularly.

  • Keep this in a sunny spot, and with some time, a new head of leafy greens should start to grow!

CRFAIR promotes healthy and sustainable food systems.  This considers our relationships with each other, and the land and waters of this region.  We endeavour to honour the land and its treaties by strengthening our relationship and responsibilities to them. We live and work on unceded Coast Salish Territories*, specifically of the Lək̓ʷəŋən (Songhees) and Xwsepsum (Esquimalt) Nations here in the core area, the W̱SÁNEĆ Nations {W̱JOȽEȽP (Tsartlip), BOḰEĆEN (Pauquachin), SȾÁUTW̱,(Tsawout) W̱SIKEM (Tseycum)} out on the Saanich Peninsula and Gulf Islands, to the west Sc'ianew (Beecher Bay), T’Sou-ke, and Pacheedaht, and MÁLEXEȽ (Malahat) and Pune’laxutth’ (Penelekut) Nations.

The presence of settlers (non-Indigenous peoples who live on these lands) is not neutral; it has had and continues to have devastating impacts on many aspects of life for Indigenous peoples. Many of our practices, including the seeds we plant, the ways we educate, and our methods of growing food came to these lands through the ongoing process of colonialism. Settler colonialism has suppressed local well-being by harming Lekwungen and W̱SÁNEĆ food systems, whether they be land-based or of the sky and sea. We hold this understanding in our interactions and engagements with this land and its people. 

There is important work being done by many nations and allies to ensure the continued thriving of these food systems, communities, and knowledge systems. Those of us who are settlers need to recognize that our knowledge and way of doing things may not be the priority as we work towards food security for everyone in this region.

* The term Coast Salish is used to encompass a number of Indigenous peoples, including Esquimalt, Hul’qumi’num, Klahoose, Lekwungen, MALAXEt, Musqueam, OStlq’emeylem, Pentlatch, Scia’new (Beecher Bay), Sliammon, Shishalh, Skxwú7mesh-ulh Úxwumixw, Stó:lo, Straits, Tsleil-Waututh, T’Sou-ke, W̱SÁNEĆ, and Xwemalhkwu.