Health · Fitness & Nutrition · 3 hrs ago
Food scraps could help boost fibre intake, researchers say
Researchers say discarded parts of fruit and vegetables can add fibre to everyday meals.
A university canteen tested “root-to-tip” dishes, including banana skin curry, for nine weeks.
These dishes made up a third of hot menu sales, but diners who chose them were less likely to finish their meals than those eating conventional options.
At home, suggestions include using broccoli stalks in stir-fries and blending pineapple cores into smoothies, while thorough washing is important.
Some scraps can be unsafe or hard to tolerate: green potatoes and rhubarb leaves contain toxic compounds, and people with irritable bowel syndrome may find more fibre difficult to tolerate.
Increase fibre gradually and prepare scraps carefully; some stalks may need cooking or chopping, and tough skins are not always suitable.
Researchers say using food parts often thrown away could help people increase their fibre intake.
Suggestions include leaving kiwi skins on, using broccoli stalks and adding bell pepper seeds to dishes.
A university canteen trial served root-to-tip meals, including banana skin curry, for nine weeks.
These meals accounted for a third of daily hot menu sales, but diners choosing them were less likely to finish their meals.
Dietitians advise washing produce thoroughly and increasing fibre gradually, while some parts, including green potatoes and rhubarb leaves, should be avoided.
- Who
- Researchers, including Dr Gibson, and dietitian Kirsten Jackson.
- What
- They say using food scraps and less commonly eaten parts of produce could help boost fibre intake.
- When
- The article was published on 30 October 2026. The canteen trial ran for nine weeks.
- Where
- At an unnamed university canteen; the suggested food practices can also be tried at home.
- Why
- To recognise the nutritional value of food parts people often discard and help increase fibre intake.
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- Trial length
- Nine weeks
- Menu share
- Root-to-tip dishes made up a third of total daily hot menu sales
- Example dish
- Banana skin curry
- Foods to avoid
- Green potatoes and rhubarb leaves contain toxic compounds
What people are saying
This isn't about perfection and this isn't about forcing people to eat unpalatable food – it's about recognising the nutritional value in components we've been conditioned to discard.
Just because a broccoli stalk doesn't fit into tonight's meal doesn't mean it needs to go in the bin. Chop it up, freeze it and add it to a soup or stir-fry another day.