Have you ever tried the baked pea pods? What about the ribs of cabbage au gratin? They are unusual ingredients but perfect for making delicious dishes, as is the pumpkin peel, which even makes cheesecakes great. To find out how to browse the gallery above: you will find three recipes taken from the new book I cook with zero waste (Il Castello Editore), written by the chef Licia Cagnoni, that explains how to use the noble parts of an ingredient in a creative way and how to reinvent the waste.
«All edible parts of an ingredient can be used as long as they are fresh and intact»Explains Licia Cagnoni. “As for fruit and vegetables – continues the author – the organic, in addition to respecting the environment, it gives an additional advantage: it allows you to use the external parts that are normally discarded (such as leaves, peels, stems) without risking that they contain chemical residues. For cheeses, on the other hand, all those with a natural rind such as Parmesan, with a flowery rind such as Brie or with a washed rind, such as Taleggio, are good. Even the discarded skin of some fish can turn into chips and with the bones you can get excellent sauces and funds», Continues the author, who suggests in the book 90 recipes that gratify the palate, respect the environment, and save money.
THE WASTE PREVENTION DAY
Because it is in our kitchens that the difference is made: this is confirmed by the data from the Waste Watcher International Observatory of Last Minute Market and the Spreco Zero campaign, on the occasion of the National Food Waste Prevention Day, which falls on February 5th. Overall comforting data that tell us that we Italians in the year of Covid we have learned to waste less, paying more attention to the sustainability of the products, even by inventing new culinary ideas: in 2020 only 27 kilos of food per person (529 grams per week) ended up in the garbage, or 3.6 kg less than in 2019 with a saving of 376 million euros nationwide.
A big step forward, especially in northern and central Italy: according to the Observatory in the south, the hard core of wasteful people remains, who throw away 15% more food and leftovers. Surprisingly, singles waste 15% less on average than families and, moreover, the less you earn, the more you waste (about 38% of Italians who define themselves as “low / middle-lower class” throw about 10/15% more than the other interviewees).
“From their homes and their kitchens, returning from the months of lockdown and distancing, the Italians launch a takeover bid on their future”, explains the agro-economist Andrea Segrè, founder of the Zero Waste campaign of Last Minute Market and of the National Food Waste Prevention Day, a fixed appointment since 2014 to take stock of the state of the art and promote new good practices. This year the forum dedicated to the day can be followed in streaming on YouTube (starts at 11.30). With Andrea Segrè there will be, among others, the Minister of the Environment Sergio Costa, FAO Deputy Director General Maurizio Martina, the #sprecozero ambassadors Veronica Pivetti, Neri Marcorè, Giobbe Covatta, Moreno Cedroni who will speak with videos. Among other things, we will talk about the Sustainability Goals indicated in the UN Agenda 2030 and the global survey on waste that the Waste Watcher Observatory is working on.
OTHER INITIATIVES TO PARTICIPATE IN
On the occasion of this day, there are many initiatives to participate in: Babaco Market, the delivery of fruit and vegetables made in Italy but out of the ordinary (ie good even if it does not respect the classic aesthetic canons), with the environmental scientist and anti-waste influencer Lisa Casali, launches the “tips zero waste” and on her website ( babacomarket.com/5-feb febbraio/) social networks give anti-waste advice.
Too Good To Go, the app against food waste, launches the “Pact against food waste”, involving companies and supermarkets to limit waste at all levels of the supply chain. The new initiatives for consumers Magic Box XL: box at a heavily discounted price with unsold and close to expiry products but good to eat. The actors involved in the project include the Italian Red Cross, to which part of the unsold food resources will be destined and then distributed to the many needy families victims of the pandemic. In the gallery above the anti-waste recipes
Donald-43Westbrook, a distinguished contributor at worldstockmarket, is celebrated for his exceptional prowess in article writing. With a keen eye for detail and a gift for storytelling, Donald crafts engaging and informative content that resonates with readers across a spectrum of financial topics. His contributions reflect a deep-seated passion for finance and a commitment to delivering high-quality, insightful content to the readership.
