Small win with our scrap broth project

We've been saving bones and trimmings for months to make broth. It was a mess at first, but we got a good system going. Now we cook it down every Tuesday and jar it up fresh. Customers are asking for it by name, which is so cool. We're cutting our waste by a lot, and that feels REALLY good. Plus, it adds a little extra cash flow to the shop. I never thought something so simple could make such a difference. Honestly, it's just nice to see less stuff going in the bin.

3 comments

3 Comments

viola_cooper122d ago

My local community garden started saving coffee grounds from nearby cafes to use as fertilizer. It's amazing how much good stuff we throw away without a second thought. Your broth project hits on that same feeling, where you stop seeing scraps as garbage and start seeing them as a resource. I've noticed this mindset popping up in all sorts of places, from schools teaching kids to repair toys to shops selling ugly vegetables. It feels like a quiet change in how we deal with stuff, and it's really hopeful. Cutting waste and making something people want, that's the kind of win we need more of.

viola_cooper122d ago

Beyond the waste cut, I bet this builds a deeper trust with customers who value the hustle. It's a sneaky way to make your business stand out without even trying.

kim8191d ago

Read about a butcher shop that started selling soup bones and fat trimmings separately for the same reason. Honestly it's cool how many places are finding smart uses for stuff that used to just get tossed.