In Japan the trend most visible on the cooking shows is what they call "Eco Ryori" or ecologically sound cooking. The idea is making as little waste as possible; so, for example, the skins of carrots, the tops of daikon, the bones in the fish somehow get incorporated into something.
It might be common sense for most of the world but, I think, in countries with large economies we throw away too much.
This afternoon I played with the concept. I made hummus in which I reduced the water the beans cooked; I stemmed spinach, purred the stems and reduced the cooking liquid; I minced the tops of my turnips instead of throwing them away. What I got were two vegetable terrines, cream stew thickened with the spinach stems, and a delicious fried rice from the turnip tops. The best thing about this project was that it was fun to do: I had the problem of how to use these scraps and I went about looking for creative ways to use these things.
Since this is a virtual cooking thread, I propose to do an eco meal. That is, take a lot of different fresh ingredients and try to use everything in a coordinated way.
If you're interested lets sign up and set an end date for this little project.