On February 5, Italy celebrates the Food Waste Prevention Day. In our small way we can all make a difference, starting with not wasting anything of what we put on the table
Celebrated for the first time in 2014, the Day aims to raise awareness and empower all consumers. The commitment to development sustainable and waste prevention concerns everyone's behavior. Every day, each of us can commit to reducing waste as much as possible, by implementing small measures that can make a difference.
Inspired by the "You can't waste this" campaign launched by Babaco Market – a subscription delivery service that brings fruit and vegetables home – and Lisa Casali, environmental scientist and well-known influencer, here is a list of 10 ingredients with anti- waste. And for those who want to know more, a site full of advice: Reduce Waste!
Pineapple
Its sweet pulp is a panacea for our body, but don't forget the peel, the heart and the tuft.
With the peel it is possible to prepare a purifying infusion. Wash the pineapple well, cut the peel and put it to boil in about 2 liters of water for 30 minutes. Then strain and, to taste, add a teaspoon of honey. In summer you can also serve this drink cold to enjoy a truly refreshing moment.
The heart is also edible and you can coarsely grate it in your salads. And the tuft? If you are passionate about gardening, you can make a nice little plant: separate it from the fruit by rotating it with your hands and immerse it in a glass jar with water. After a short time, roots will have formed and you can plant it.
Orange
How many times have you thrown away the zest after preparing a juice? There are many recipes to avoid wasting it: the first, and the most famous, is that of candied orange peel. But not only! You can use orange peel as an alternative or added to lemon in the custard, you will smell what a scent!
Finally, you can create a powder: remove the white parts, let them dry and pass the peels in the mixer until they become very fine.
And the leaves? Wash them and infuse them in a saucepan of water for 10 minutes and here's an herbal tea to drink on the coldest afternoons of the year.
Banana
Its peel is also edible and can be recycled to make really unexpected dishes, like a cake.
Heat 100 ml of milk with a cinnamon stick, let it cool and remove the stick. Cut the ends of 3 banana peels, wash them well and blend them with the milk. Take 2 eggs, separate the whites and whisk them until stiff. Meanwhile, melt 50 grams of butter and let it cool. Beat the egg yolks with 200 g of sugar and then add the butter and the milk blended with the skins. Mix everything together and add 150 g of flour, 30 g of potato starch and a sachet of baking powder. Finally, add the egg whites. Pour the mixture into a greased pan and cook in a preheated oven at 180 ° for about 45/50 minutes.
Broccoli
As Lisa Casali suggests, beyond the peaks there is more. The stems of this vegetable, an inexhaustible source of antioxidants, are edible and can be enhanced in the preparation of various recipes. By peeling it in the toughest parts you can make a carpaccio. Cut it into thin slices with the help of a mandolin and serve with extra virgin olive oil, lemon juice, flakes of aged cheese, sprouts and walnuts.
Alternatively, the stems can be cut into regular cubes and blanched. They will become very tender and you can use them to season a pasta dish or as a side dish.
Carrots
If you have decided to use a vegetable peeler to peel them, use the peels to prepare delicious chips that will also appeal to children. A quick and easy recipe: place the scraps in a bowl and season with 2-3 tablespoons of extra virgin olive oil, a pinch of salt and pepper. Mix for a moment with your hands and place in a pan lined with parchment paper, making sure that the skins do not overlap. Season with rosemary and bake in a preheated oven at 180 degrees for 5 minutes.
With the leaves, however, you can make a broth by boiling them in 2 liters of water for 40 minutes.
Cauliflower
We usually eliminate the leaves and the core of this winter vegetable, underestimating the beneficial and protective properties they have for our body. Lisa Casali comes to our rescue again, proposing a truly sustainable and tasty recipe. Cut the core and leaves of the cauliflower into cubes and cook them together with the pasta. Once drained, sauté everything in a pan with garlic, oil and chilli.
Onion
Onions are never lacking in cooking and can really make a difference in a dish. The Babaco Market and Lisa Casali campaign "You can't waste this" suggests how to avoid wasting the peel, an element that preserves all the taste and aroma of this vegetable. Keep it aside, let it dry and use it in the preparation of your recipes. In fact, if combined with the preparations, it will release all its properties and can be filtered or squeezed. Alternatively, you can blend the dried skins and obtain a powder to use as a spice for flavored main courses of meat, sauces and vegetables.
Fennel
Using 100% fennel is really a good habit to reduce waste, waste and the environmental impact. And it's also very easy. Set the tufts aside and use them as an aromatic herb to flavor first courses, fish-based main courses or salads.
Lemon
The peel and albedo (the white part of the fruit) are also suitable for many preparations. By grating the peel you can give a twist to all your recipes, from simple and timeless spaghetti with tomato to flavored shortcrust pastry. Alternatively, the zest, together with some basil leaves, can be the protagonist in a refreshing and hydrating flavored water.
With albedo, on the other hand, you can prepare a creamy and fresh sauce. Blend it together with the lemon pulp, 2 tablespoons of extra virgin olive oil, parsley and capers. It will be the white part of the citrus that will give the desired consistency.
Peas
Certain small daily gestures may seem insignificant, like retrieving a pod. But it is day after day that we can help reduce waste. The pods of the peas can be sautéed in a pan with extra virgin olive oil, salt, pepper and the spices you like best. Alternatively, they can be blanched and then blended with extra virgin olive oil, salt and pepper to create a zero-waste pesto.
Pumpkin
Our peasant tradition teaches us that in the kitchen waste is not thrown away, but recycled. Baked pumpkin with peel is a must for autumn, but here are some other suggestions.
The skins are excellent for cooking in a soup or adding to jams to give an extra touch of flavor and creaminess.
It is forbidden to throw away the seeds. Wash and dry them thoroughly and place them in a baking dish with oil, salt and paprika. Cook them for 50 minutes at 150 °. If you prefer cooking in a pan, season them with a little oil and let them toast over medium-low heat for an hour.
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