We all know food waste is a huge problem; about one-third of food produced for human consumption is wasted or lost per year worldwide.1 That’s 35 million tons of food in the U.S. alone.2

These stats have led many to embrace so-called “nose-to-tail” cooking and eating, wherein every part of the animal is consumed, an ancient practice that fell out of favor on mainstream tables until the last few years.

But produce actually has

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