Tristram Stuart Quotes

The Chinese use every spare bit of an animal: cow lungs, pig ears, chicken feet, duck blood.

Liver, lungs, heads, tails, kidneys, testicles, all of these things which are traditional, delicious and nutritious parts of our gastronomy go to waste.

I simply believe food is too good to throw away - and Christmas leftovers can be a gastronomic opportunity for the well-skilled kitchen forager. With a little imagination, there are a million ways to use up leftovers rather than bin them.

I don't like to waste anything. Any food left over from the night before is always eaten the next day.

My mom is Asian and loves all of the throwaway parts of the animal, so she actually thanks me for saving her the neck and other parts.

The best dumpster meal I has was the first one I had.

In restaurants in my Brooklyn neighborhood, I always ask for a doggie bag to bring the leftovers home.

We don't value food in Britain, so therefore the cheaper it is the better it is. We all eat far too much, we all pay far too little for our food. We have environmental problems, we have health problems, we have food transport problems.

The way to make the world a better place, through your eating, is simply to eat a bit less meat. Local is sometimes good, sometimes bad. But even when it's good, its environmental impact is relatively small compared to other possible improvements.

I credit my grandmother for teaching me to love and respect food. She taught me how to waste nothing, to make sure I used every bit of the chicken and boil the bones till no flavor could be extracted from them.

Every month, about 20 tons of paper are wasted in restaurant menus alone, and so, you know, by that rationale, if you just ate your menu that was made from organic, local products, you could eliminate that paper waste.

The problem with living in a fast-food nation is that we expect food to be cheap.

The biggest thing you can do is understand that every time you're going to the grocery store, you're voting with your dollars. Support your farmers' market. Support local food. Really learn to cook.

As a chef, I had started working with groups like Share Our Strength and various local food banks in New York, raising money for hunger-related issues. And not only me, but the entire restaurant industry has been very focused on this issue.

We Americans have food in massive oversupply. That oversupply has crushed farm prices. We must dispose of the surpluses in order to strengthen prices, and we should dispose of them by feeding the starving and hungry overseas and the malnourished at home.

The single most important problem with food in this country is that it is vastly overproduced.

Food is a munition. Don’t waste it.

I probably spend more on food than a lot of people, and I feel good about the whole food chain I'm supporting when I'm doing it. But even I have to remind myself. I'm always complaining about the prices at the farmer's market.

I'm not a gourmet. I just like the planet.

I've been using carrot tops to make pesto and broccoli stalks to make broccoli 'rice.' There's no reason to throw those things away - just get creative.

In 2008/9 26,000 people in the U.K. relied on emergency food aid from a foodbank; which was 26,000 too many.

People don't realize that we're spending money throwing food away rather than feeding people.

We have been growing more food than we need since the '60s... what we have is a terrible distribution problem.

My goal is to go from the industrial food system toward a real food system where you understand what you are eating.

I don't like wasting food.