This week in the Soledad location, we worked with the families involved in the Food & Health project on reducing waste in the kitchen by using scraps, peels and seeds, checking our pantry, monitoring the state of our foods, keeping expiration and best by dates in mind in order to get the most nutrients possible out of our food.

At the end of the workshop we chose a few vegetables that are almost always in the pantry to make a salad using these root-to-stem cooking tips, counting on the participation of the parents in the preparation process.