We’re all throwing away too much food. Every year, around the world, around 2.5 billion tons of food is wasted, but around 60 million tons of that comes from the US. Most of this discarded food will end up in the landfill, where it will emit methane, a greenhouse gas 25 times more potent than carbon dioxide. When it comes to reducing all of this waste, food corporations and grocery stores need to take more action. But individuals can make a difference, too, by making more use of food waste at home. And one of the easiest places to start is with vegetable scraps. Yep, the skins of onions, carrots, garlic, and much more can be used to make a nourishing vegetable stock, which can form the base of many delicious vegan recipes (some of which we’ve listed below!).