Trimming your waste makes sense economizing at home and being more sensitive to the global issues of food waste, food insecurity and the environment. So don't trash your dinner. Reheat! Reuse! Repurpose!
As a father of three, the idea of children enduring any of this stuff is simply heartbreaking. But there is good news: As parents, we can prevent a lot of these problems simply by feeding our children whole, healthy foods.
Your gazpacho lives by the quality of the vegetables--garden or farm stand tomatoes, sweet onions (preferably with dirt still on the roots), local peppers--well, you get the idea. Do not, I repeat, do not refrigerate the tomatoes.
To maximize the shelf life of your produce, take the time to store everything properly before you put it away. This doesn't mean you need to wash everything--in fact, you shouldn't. Most items will last longer if you don't.
To grow well, vegetables need good soil, the right amount of water, and sunshine. You can amend poor soil and deal with too much or too little moisture by building raised beds (bottomless frames that hold soil above the grade line) to keep vegetables above muck, or by irrigating in dry weather.
With most vegetables there is always a part we throw away -- from the tops of fennel to the stems of beets. And while sometimes we make use of them in stock, chef Steven Satterfield of Atlanta's Miller Union believes there's more to these throwaways than meets the eye.