How do your culinary practices engage with sustainability to reduce food waste and promote eco-friendly eating habits?

ANSWER: In my kitchen, sustainability and eco-friendliness are prioritized by using local, seasonal ingredients, which reduces the carbon footprint linked to transportation. I practice nose-to-tail and root-to-stem cooking to minimize waste, using every edible part of the produce and meats. I also compost scraps, repurpose leftovers into new meals, and make stocks from bones and vegetable peels. By planning meals and buying only what's needed, I avoid excess and waste. These practices reflect a commitment to sustainable, eco-conscious culinary habits.