The USDA says the average American family discards approximately $1,500 worth of uneaten food annually. Chef Brandon Johnson aims to change that reality. Appearing on “Live In The D,” Johnson - a chef with the Detroit-based organization Make Food, Not Waste - shared his expertise on transforming leftovers into additional delicious meals - reducing food waste and saving money.
During the segment, Johnson showcased a cost-effective meal using a $5 rotisserie chicken from Kroger, available every Thursday. He demonstrated how to create a Mexican bowl bar from the chicken, utilizing various ingredients like rice, beans, pico de gallo, and roasted corn. “We like to make these super easy,” Johnson explained. “We want to make it for someone at home to be able to make it, not just a super cool chef.”
Johnson also emphasized the importance of using every part of the chicken, turning leftover bones and scraps into a flavorful broth. This broth can be combined with leftover taco toppings to create a hearty chicken soup, stretching the meal into multiple servings and further minimizing waste.
Make Food, Not Waste is dedicated to ensuring surplus food is consumed rather than discarded, helping not only the environment but also those in need.
For more innovative ideas on making multiple meals from leftovers, visit makefoodnotwaste.org. To find the nearest Kroger store, visit Kroger.com.