Turn food waste into stocks 

serves:

In your stores, in the meat room place a few labeled buckets:

1. Vegetable bucket: use this bucket to store onion butts, parsley stems, butts from celery and butts from carrots. Rinse and dry all prior to storage. 

2. Chicken bucket: use this bucket to store chicken backs, chicken carcasses and bones. Only store raw materials or materials that have been fully cooked and freeze them as quick as possible

3. Beef bucket: use this bucket to store cuttings from any beef, bones, etc

In your stores, in the fish room place the following buckets:

1. Fishbones: store your fishbones from Salmon, cod and other white fish here. Make sure to rinse them prior to storage

2. Prawn bucket: store your prawn scales and scales from crab and lobster in this bucket. 

These buckets will enable you to make fresh stocks and brown stocks on a regular basis, simply from waste you would normally throw. Freshly made brown and white stocks increase your performance level and food quality drastically and will be appreciated by your fellow sailors.