Seattle author Jill Lightner will talk about her new cookbook, “Scraps, Peels, and Stems: Recipes and Tips for Rethinking Food Waste at Home,” this weekened on Bainbridge Island.

Lightner will visit Eagle Harbor Book Company on Winlsow Way at 3 p.m. Sunday, Nov. 18.

All across the country, food processors, grocers, restaurants, and regular folks throw away perfectly edible food. In fact, every month reportedly nearly 20 pounds of food per person is thrown out in the United States, and average consumers are the worst offenders.

However, the good news is that it’s easy to reduce waste while saving money and eating healthier, too.

“Scraps, Peels, and Stems” is a comprehensive and accessible guide to how you can reduce food waste in your daily life. Lightner, a food journalist, shows how to manage your kitchen for less waste through practical strategies, tips and advice on food purchasing, prep, composting and storage.

From beef bones, Parmesan rinds, and broccoli stems to bruised apples and party leftovers, she explains what to do with unused food, and how to avoid the extras in the first place.

With attitude, a sense of humor — and the acceptance that none of us are perfect — the author helps readers understand some of the larger social, economic, environmental and agricultural issues around food and its exorbitant waste.

Topics and features of the book include: 70 recipes for breakfast, lunch, dinner, snacks and drinks, as well as recommended items for your pantry; money-saving tips; three levels of action for every topic to help you figure out what’s doable; composting and recycling tips; portioning advice to avoid leftovers; the perks of meal planning vs. freestyle cooking; grocery shopping and dining-out tactics; storage strategies for small, urban kitchens and how to properly read expiration dates; and insight into “nose to tail” and “root to stem” cooking trends.

Visit www.eagleharborbooks.com to learn more.