Closed Loop Kitchens

Leftover Lovers took the idea of 'closed loop' and made it relevant to our kitchen spaces and our modern day food waste dilemma. By definition, a closed-loop system is one in which every component (be it manufacturing, food, or anything else) is recirculated within that same system for as long as possible. The ultimate goal is to reuse, recycle, or biodegrade all materials involved so as to produce zero waste. This process when applied to our kitchens with Leftover Lovers, results in newfound opportunities for gourmet creations, tasty pantry ingredients, and fruitful zero waste food feasts!

Food Scraps, There Is An Alternative To Composting

Food scraps can make excellent natural dyes, and used across a range of mediums. We were recently experimenting with avocado skins and pips- the results were a beautiful blue-green.

Leftover Leafy Greens Kraut Recipe

Leafy greens are the most common thing to get wasted in our home kitchens. Full of good minerals, herbs, carrot tops, broad bean leaf, spinach, lettuce also make for a nutritious sauerkraut. Recipe below. 

Ingredients:

• 5 cups tightly packed leafy greens
• 4 cloves garlic, diced finely (optional)
• 1/2 tablespoon sea salt
• 1/4 cup whey OR leftover juice from another ferment OR double the salt 
• 1/4 lemon, cut into a wedge (optional)

Method:

Coarsely chop all the greens, toss with remaining ingredients (except lemon). Cover the bowl with a tea towel for 30 minutes. The salt will start pulling the juices, although you can mash this up to help it along.

Pack everything into a glass jar, tuck the lemon wedge in. Let ferment at room temperature for 2-3 days, then transfer to the fridge with the lid loose. 

Cooking With Leftovers Workshop

We have upcoming events with City of Monash, these are FREE events teaching people how to reduce their food waste and utilise their leftovers.

Bookings are ONLINE HERE.

YFM 'Heaps Cooked Festival'

Leftover Lovers and the Melbourne chapter of the Youth Food Movement teamed up for the 'Heaps Cooked Festival'. Teaching the youth how they can make tasty, quick and nutritious meals using a toastie press.

This was 'HEAPS' of fun, and we brought our 'no recipe' philosophy to the kitchen to inspire people to cook with what they already have, what is left.

Although we did demo so delicious eggplant parma toasties, and banana delish toasties (which are as excellent cold the next day, as they are warm).