Get more from your food: What to do with the parts you normally throw away

You probably remember your mother scolding you for wasting food when you didn't finish your dinner. Well as it turns out, the whole world could use some scolding. According to the United Nations Environment Programme, about one-third of all food produced for human consumption goes to waste.

Food waste negatively impacts the environment, carries economic consequences, and is simply a moral issue when you consider those who go hungry every day. So what change can you make in your own kitchen to fight food waste? Here are our favorite tips for using up those foods you might normally throw away.

You won't throw out potato peelings ever again after you try these potato skin chips from Framed Cooks. A little olive oil and salt will turn the nutrient-packed skins into delicious chips.

Most people throw out broccoli stalks, but Simply Sophisticate says broccoli stalks are delicious and worth saving. "I steam them and toss them in cheesy garlic mashed potatoes or seasoned rice. This is ESPECIALLY handy when I don’t want to make a big meal but I want to have veggies on the dinner table," she writes. So the next time you serve broccoli florets, save the stalk in the freezer for a handy vegetable addition to another meal down the line.

Green onions are sold with a root end that you always trim off, but did you know you can encourage those roots to regrow new onions? Use a small cup or jar to keep the root end watered and you can regrow onion almost indefinitely. Get the full directions from All Recipes.

Turkey and Chicken bones are all perfect for hearty soups and broths, according to Simply Sophisticate. "The meat and the bone not only give soup stock flavor but, the collagen in bones thickens the stock. It’s what sets homemade soup apart from the canned stuff." After your next roast, make a scrumptious stock from the bones. It can be saved in 1-cup portions in the freezer for easy future use.

Freeze all your bread heels until you have enough to make a big batch of bread crumbs. Food52 explains that homemade breadcrumbs can be added to pastas, sprinkled them on salads, or as homemade breading. For a little boost of flavor, add herbs and spices to grated heels, then toast.