At Gertrude Grocer, we believe that reducing food waste doesn’t mean sacrificing quality—it means thinking creatively and making the most of every ingredient. One of the simplest and most effective ways to be more sustainable in the kitchen is to repurpose food scraps.
From vegetable peels to cheese rinds, many of the things we toss can actually add depth, flavour, and even nutrition to your cooking. Here are practical, easy ways to turn common scraps into something delicious—using ingredients and staples you can find at our store.
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1. Vegetable Peels: Stock & Crisps
What to save: Carrot peels, onion skins, celery tops, leek greens, mushroom stems, and herb stalks.
How to use: Collect scraps in a freezer bag and once full, simmer with water, salt, and a splash of extra virgin olive oil for a rich homemade vegetable stock.
Alternatively, roast thin potato or sweet potato peels with salt and truffle oil for a crunchy, waste-free snack.
2. Cheese Rinds: Broth Booster
What to save: Rinds from hard cheeses like Pecorino or Grana Padano, all available at Gertrude Grocer.
How to use: Add a piece of rind to your next soup, stew or risotto and remove before serving. It adds umami and creaminess—no extra salt needed.
3. Stale Bread: Croutons & Breadcrumbs
What to save: Leftover bread, especially from our Impasto Forno Antico focaccia range.
How to use: Cube and toast with herb-infused oil for rustic croutons, or blitz into breadcrumbs for pasta toppings or schnitzels.
Pro tip: Use the focaccia crumbs on top of mac and cheese before baking for extra flavour and texture.
4. Citrus Peels: Cleaning, Syrups, or Zest
What to save: Peels from lemons, limes, oranges, and mandarins.
How to use:
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Simmer with water and Fabbri 1905 syrup for a homemade citrus cordial.
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Dry and store peels to infuse into herbal teas, or use as zest in baking or marinades.
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Combine with vinegar to make an all-natural cleaning spray.
5. Herb Stems & Soft Herbs
What to save: Parsley, coriander, basil stems; herb leaves that are slightly wilted.
How to use: Blitz stems into pesto with Ridiculously Delicious peanut butter for a unique twist, or stir into soups and stews.
Wilty herbs are still great in compound butters or frozen into olive oil ice cubes for future cooking.
6. Fruit Scraps: Vinegars & Infusions
What to save: Apple cores, strawberry tops, citrus peels.
How to use: Steep in vinegar to create flavoured vinegars perfect for salads or marinades. Alternatively, infuse into water or sparkling mineral water for a refreshing drink.
7. Coffee Grounds: Compost or Body Scrub
What to save: Grounds from your daily brew using Dukes, Proud Mary, St. Ali, or Bean Cartel coffee beans—all stocked in-store.
How to use: Mix used grounds with olive oil and a pinch of sea salt for a DIY body scrub. Or add to compost to enrich garden soil.
Why Repurposing Food Scraps Matters
Repurposing not only reduces kitchen waste but also stretches the value of premium ingredients. With just a little effort, you can extend the life of your groceries and get more flavour from less.
Visit us in-store or browse online to stock up on the pantry goods, oils, fresh produce, and cheeses that make these ideas even more rewarding.