Wasting food is out of date! Here are some tips to inspire you to reduce waste in the kitchen, starting from shopping and ending with recycling!
Reduce it food waste is one of the priorities indicated in the2030 Agenda of the UN Assembly for sustainable development. In fact, in food there is the work of many women and men, the wisdom handed down for generations, technological innovation and human ingenuity; there are also earth, water, air and sun. Wasting food means throwing all this away and creating environmental, social, economic and nutritional imbalances.
A decalogue against food waste
If you too often throw food, but would like to change your pace, you can take inspiration from Decalogue developed byObservatory on surpluses, recoveries and food waste, born at the Crea, Food and Nutrition Research Center. This is not an exhaustive list of what to do or not to do, but a series of ideas to reflect and direct us on more sustainable consumption for the planet and for our health.
Discover the anti-waste handbook in the gallery
At the supermarket: shopping
The fight against waste starts from expense: planning it before going to the supermarket is a good move not to buy excess food and don't be tempted by offers. Also try not to go into a supermarket when you are hungry because it is empty stomach it might lead you to buy anything!
Pay attention to Expiration date of products: choose it closer or farther in time according to when you want to consume it.
Attend buying groups it could help you save money and buy zero km products.
Fridge and freezer: conservation
Waste is fought too storing properly the foods. Pay particular attention to fridge where there are fresh foods (the most wasted): the temperature must be 4 ° and each food must be stored in the more correct shelf for its maintenance. Place the older foods in front and those that can be eaten later towards the bottom of the fridge.
Remember that there is freezer! Fresh products purchased in excess can be frozen and stored in the freezer at -20 ° C. Alternatively, they can be first cooked and then frozen. In this way they can be used up to 3 months after the expiry date shown on the label. A food already cooked and frozen, after thawing it must be consumed only after having brought it to high temperature for a few minutes.
In the kitchen: use and recycling
Try to plan meals throughout the week and don't cook more than necessary. If it happens, maybe during a dinner with friends, share leftovers with your guests.
Finally, the fight against waste also passes through recycling: whether they are fresh products near the expiration date or leftover food, have fun recycling them in other dishes by working with imagination. Here is an idea of Crea.
Croquettes of bechamel, gorgonzola, raw ham and apple
Ingredients for 4 people
50 g of whole wheat flour
400 ml of fresh whole milk expiring
50 g of butter or 25 g of butter and 25g of extra virgin olive oil
50 g of apple
100 g of advanced gorgonzola
50 g of advanced raw ham
300 g of stale wholemeal bread
black pepper to taste
nutmeg to taste
Make the béchamel, heating the butter / oil, and adding the whole wheat flour little by little, toasting over medium heat, until you get the roux, (the thickening base of the sauce) that we still toast for a while. Slowly add the milk (cold, to avoid lumps) by continuing to stir. Thicken for another 20 minutes without stopping stirring. Add the gorgonzola, the ham cut into small pieces and the grated apple. Pour into a large and low pan, and allow to cool. Refrigerate for a couple of hours (even overnight). Keep the cold mass at a room temperature not too hot while shaping the croquetas, with the help of two spoons. Pass in the beaten egg and then in the breadcrumbs and shape in the desired shape. Bake in a preheated oven at 200 ° C for 10 minutes, then turn them over and cook for another 5 minutes. To cook them, you can also fry them in peanut oil. If you don't cook them right away, you can also freeze them once breaded.
The anti-waste recipes
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