Peruvian cook Isabel Santos prepares a salad with carrot peels and pea shells at a community kitchen in Lima; a disciple of a sustainable cuisine movement seeking to tackle hunger and food waste at the same time.
With five other women, she works at making 150 tasty, vitamin-packed servings that include "the peels of potatoes, peas, carrots, leeks and ginger that we used to throw away," the 76-year-old told AFP.
