“Organic.” “Natural.” “Chemical-free.” “Sustainable.”
We see these words everywhere—on food packets, menus, and Instagram captions. While they are meant to signal trust, care, and ethics, what do they actually mean? And who gets left out of the story when we rely on labels alone?
For our Local Food Club themed Love Your Leftovers in November, members gathered online for a workshop that unpacked the messy truth of kitchen waste, showing us how ridiculously simple it is to turn scraps, peels, and packaging into valuable resources.
As part of our Local Food Club engagements, we had Chef Arina Suchde conduct a workshop on how scraps can spark delicious new beginnings—turning peels, pods, and stems into soups, teas, and syrups.