National Stop Food Waste Day 2025

Savor Every Scrapsworth: Celebrating Stop Food Waste Day with Good Thyme Gal

There’s something incredibly powerful about a carrot top, a wrinkled tomato, or a lonely leftover lentil. These humble bits might seem like compost candidates—or worse, trash—but on April 30th, we shine a light on just how much good can come from giving our food a second chance.

It’s Stop Food Waste Day, a global call to action that speaks directly to the heart of what we do here at Good Thyme Gal: cooking with care, sharing with love, and making the most of every crumb, peel, and spoonful. 🥕✨

This day isn’t about guilt—it’s about celebration. It’s a reminder that small shifts in our kitchens can create big waves in the world. So grab your veggie scraps, your leftovers, your wilted greens—it’s time to get inspired.

🌎 Why Stop Food Waste Day Matters

Let’s talk facts for a second:

• One-third of all food produced globally is wasted.

• If food waste were a country, it’d be the third largest emitter of greenhouse gases (behind the U.S. and China).

• In the U.S., up to 40% of food goes uneaten—while millions face food insecurity.

This isn’t just about cleaning out the fridge. It’s about equity, sustainability, and love—for our planet, for one another, and for the food itself.

When we waste less, we nourish more. And that, my friend, is exactly what Good Thyme Gal is all about.

🧡 Why This Day Aligns With Good Thyme Gal

From day one, Good Thyme Gal has been rooted in making food approachable, joyful, and mindful. We’re here to break down barriers, celebrate imperfection, and remind people that every ingredient has value.

• That broccoli stem? Slice it thin and stir-fry it.

• Those mushy bananas? Hello, banana bread!

• Leftover grains? They’re dying to be turned into a veggie burger or a cozy soup.

Stop Food Waste Day aligns with our mission because it’s about respect—for resources, for labor, and for the beautiful act of feeding ourselves and others. It’s not about being perfect. It’s about doing our best with what we have, one meal at a time.

🥕 Good Thyme Gal’s “Clean-Out-the-Fridge” Stir-Fry

Let’s celebrate with a super-flexible, low-waste recipe. It’s fast, forgiving, and full of soul.

Serves 2–4

Base Ingredients:

• 2–3 cups chopped assorted veggies (use whatever’s on its last leg—carrots, cabbage, peppers, greens, broccoli stems, zucchini, etc.)

• 1 small onion or a few green onions, sliced

• 2 garlic cloves or 1 tsp garlic powder

• 1–2 cups cooked rice, quinoa, or noodles

• 2 tbsp oil for cooking

• Soy sauce, tamari, or coconut aminos to taste

• Optional: sesame seeds, hot sauce, leftover protein, or scrambled egg/plant-based egg

Instructions:

1. Heat oil in a pan over medium heat. Add onions and garlic, cook until fragrant.

2. Toss in your veggies and stir-fry until just tender (add firmer ones like carrots first).

3. Add your cooked grain/noodles and a splash of soy sauce. Stir until heated through and flavorful.

4. Top with sesame seeds or herbs if you have them. Serve hot and feel amazing.

Bonus tip: Save veggie scraps (like onion skins, carrot peels, celery ends) in a freezer bag to make homemade stock. Waste not, want soup later. 😉

🎉 Let’s Make It a Movement

This Stop Food Waste Day, I invite you to take a joyful, curious look at your fridge. What could you stretch, reimagine, or save? What tiny shift could you make this week to help food go further?

Whether it’s freezing leftovers, meal planning with intention, or embracing “ugly” produce, you’re doing more than just cooking—you’re creating change.

If you’re up for it, share your low-waste meals or food-saving tips and tag me @Chrstyleeb on Instagram. Let’s celebrate the creativity and care that comes from loving our food all the way through.

With full bellies and fuller hearts,

Good Thyme Gal 🌱💚