Making chicken stock out of leftovers is a great way to cut down on food waste.

Occasionally I get caught up in the food TV shows available on the Internet.

Recently while doing some research for this column, I came across a luring episode of “Chopped.” The mystery theme of this edition challenged the contestants to make a three-course meal with leftovers. Growing up low-income, I immediately scoffed and declared myself the fantasy winner before I let the competition unfold. The problem I found was in the challenge. These leftovers were more like unused snacks from a celebrity chef’s hotel room and far from what most of us typically think of as standard, neglected refrigerator throw-outs. I had to look away.

Disappointed the purpose of the show wasn’t what I hoped, I turned to thinking about all the leftovers that never get consumed.

In the U.S., 40 percent of the food we buy is never eaten, according to the Natural Resources Defense Council. That’s an average of 20 pounds of food per person each month. Globally, 1.3 billion tons of food is wasted or lost in the production cycle.

Whatever point the Food Network is trying to message, it doesn’t appear that food waste is an issue they are trying to tackle.

At least they call it a challenge.

Governments and organizations constantly struggle with ways to reduce food waste on a large scale but where does the responsibility really fall? Producers, consumers, restaurants and institutions are all somewhat accountable. We know there are too many hungry people in the world to justify any level of food waste. Maybe the easiest and most effective solution is to simply waste less at home and demand that our suppliers do the same.

Here are some helpful ways to prevent food waste during the busy holiday season:

The simple pantry

It’s easy to waste less if you buy fewer groceries and choose food that stores well. Keeping a simple pantry not only strengthens your cooking skills by focusing on flavor-building techniques, it lessens the amount of half-used jars, bags and bottles of seasonings, sauces and grains that you eventually throw out because you bought too much. If a recipe calls for something you won’t use again this month, substitute the ingredient with something you have on-hand.

Soup

For centuries soup was a second-tier food made from the least expensive ingredients and lots of leftovers. Now it’s a crafted, destination item on many menus. Soup was never meant to be made from ingredients you intentionally went to buy. It was made from the scraps, bones and broth of things leftover from the main dishes you made. Get creative with soups and try to only use ingredients from your fridge and pantry.

Stock

A basic stock is often the most beautiful thing in a chef’s repertoire and the key element of soup. The soul of an efficient kitchen rests in the flavors of an easier-than-you-think broth. Composting is great, but how many of those veggie scraps could be used for stock? Keep a container of stock scraps in your freezer and always save bones.

Portions

Quality is so much more important than quantity. Food that gets scraped off the plate didn’t even get a chance to be leftovers and that’s a shame. Choose nutrient-dense foods that satisfy in smaller doses and build your plate less than what your stomach demands. You can always get seconds.

Eating out

Many of us order with leftovers in mind when dining at restaurants. This is a clever and economical choice to make. But do you ever wonder what your favorite restaurant or grocer is tossing in the garbage while you eat cold pizza for lunch? Ask about the efforts they are making to reduce their waste stream. Some businesses will have a “green” statement displayed on a menu or table tent while some place information on their website. Asking lets your producers know you’re paying attention.

Donate food

Once while teaching a class at Just Food, the Douglas County food pantry, I asked the client/students if they ever donate or share food with others. Everyone in the room raised their hand. An entire classroom struggling to feed their own families made it a point to give to others. Consider donating before you toss perfectly good food.

With the holidays in full swing, cooking large meals at home, dining-out and being given unneeded food as a gift are just a part of the season. Buy smart, cook efficiently and give everything you can to someone who might need it more. Hopefully you too will rest better knowing everyone was fed and not a crumb was wasted.

Chicken Stock

Don’t over-think a stock. If you are using leftovers you are completing the mission. You will get better as you dial in your personal tastes. Reduce stocks for more concentrated flavors. Refrigerate or freeze in increments likely to be used in a recipe. Kitchen Basics is a great store-bought stock if you don’t make your own.

Use scrap equivalents when possible.

Ingredients

Chicken bones and scraps from one roasted chicken

1 onion chopped

1 or 2 carrots peeled and chopped

3 or 4 ribs of celery chopped

1 bay leaf

1 teaspoon black peppercorns, cracked

Optional: thyme, sage, parsley, leeks, mushroom stems, salt

Directions

Combine all ingredients in a 4-quart pot cover with water, and cook over low heat for 3 to 4 hours (don’t boil or stir) or bring to a simmer and put it in a low oven (below 200 F) for 4 to 6 hours. If you want to strain it, strain it. If you want to skim the fat off the top, fine. If you don’t, don’t.

— Rick Martin is executive chef and owner of Limestone Pizza. He is a contract trainer for Lawrence Public Schools Food Service and the Kansas Department of Education Child Nutrition and Wellness, as well as a consulting chef for Just Food Kansas. He has been preparing food for the Lawrence community for over 20 years.