Drexel University students have found a way to make good use of vegetable scraps that otherwise would be thrown away, reports CBS Philly.
Students who participate in the Philadelphia-based university’s culinary research lab are using powder produced from vegetable scraps as a vegetable supplement.
The scraps are dried and ground into the supplement, which can then be used in a variety of dishes, including carrot cake and a veggie-flour biscuit sandwich, CBS Philly says.
Check out the full story via CBS Philly.