Scrappy Smoothies

Did you know that using all parts of fruits and vegetables not only helps to prevent additional food waste but also significantly helps the environment? When we throw away food scraps, they end up in landfills, where they produce methane, a potent greenhouse gas. By using these scraps, we reduce the amount of waste that goes to landfills, thereby reducing our carbon footprint. It’s a small step with a significant impact!  

On Tuesday, September 10th, our Sustainability Manager, Allison, hosted a “Scrappy Smoothies” pop-up in Usdan Kitchen. These smoothies utilized food scraps from our kitchen that, if not used, would end up in compost: pineapple cores, strawberry tops, cucumber peels, and overripe bananas. These ingredients are completely edible; we usually don’t eat them.  

For example, some people avoid eating the pineapple’s core because it’s tougher, denser, and not as sweet as the rest of the fruit. We usually throw it away without thinking, but we’re tossing away vital vitamins and nutrients our bodies need. The pineapple’s dense core has more good vitamins and nutrients packed into a smaller area than the rest of the pineapple!   

As students entered the dining hall on Tuesday afternoon, they were eager to sample our ‘waste-not tropical smoothie’. Upon learning about its unique ingredients, they were pleasantly surprised by how delicious using fruit scraps can be. The taste of the smoothie was a delightful revelation, sparking excitement and eagerness to try more.   

By educating Brandeis students about the nutritional benefits of fruit and vegetable scraps, and how they can be transformed into a delicious smoothie, we’re empowering them to make a small step with a big impact. This simple practice not only benefits our health but also helps to reduce food waste and protect our environment. Each smoothie they enjoy is a step towards a more sustainable future.