Food Waste

Food waste is one of the largest contributors to our climate crisis. According to the Natural Resources Defense Council, “40 percent of food gets tossed every year—and that amounts to $162 billion in waste annually”. This is waste that can be diverted into more circular waste streams through composting, donation, or in this case a little more unusual way of utilizing waste through natural dyeing.

Like so many other dyers, I began my natural dye journey by saving my avocado seeds and onion skins and boiling them on my stove, with no real understanding of what will happen. I was instantly hooked, and now I’m here writing this. Although my dye practice has evolved past that of onion skins, food waste is truly my favorite dye stuff to use. Some of my favorites are below.

Onion Skins

Avocado (skins and seeds)

Red Cabbage

Carrot Greens

Pomegranate Skins

Rosemary

Tumeric (often in fresh root form)

Artwork by Bianca Kann