by Grenada Food and Nutrition Council
The Grenada Food and Nutrition Council (GFNC) has launched Part 2 of its educational video series “Minimising Food Waste” continuing its mission to promote sustainable food practices that support household savings and healthier eating.
In this new installment, GFNC’s Product Development and Training Officer Arturo Plutin Soler shares practical and inspiring ways to make full use of ingredients that are often overlooked or discarded. Through easy-to-follow demonstrations, he shows how common items like mangoes, lentils, and carrots can be transformed into tasty soups, dips, desserts, and more. In fact, some ideas include using the peel and leaves of local crops. This approach not only reduces kitchen waste but also helps families and food businesses stretch their food budgets without sacrificing flavour or nutrition.
GFNC continues to provide training for restaurants, chefs, and community groups who want to learn how to reduce waste, save money, and use local ingredients more creatively.
At the end of the presentation, viewers are encouraged to take screenshots of featured recipes that use local ingredients, thus giving everyone a chance to try these ideas at home.
Minimising Food Waste Educational Video Part I
To set up a training session, contact GFNC at 473-440-2126 or send an email to [email protected].
Eat Local: Strengthen Food and Nutrition Security in Grenada, Carriacou and Petite Martinique.
GFNC
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