Tag: Antiwaste

From shopping to recycling: 10 anti-waste moves and 14 recipes – Italian Cuisine

Wasting food is out of date!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

Method

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

Fig loin, the anti-waste dessert – Italian Cuisine

Born in the Marche in ancient times to avoid wasting the large quantity of figs that matured at the end of September, it is prepared with walnuts, almonds and star anise seeds

Figs have always been among the most delicious fruits of the peasant tradition. In Marche and in particular in Vallesina, the small territory that goes from the Castelli di Jesi to the Adriatic, have represented for hundreds of years real institution. Until a few decades ago, in fact, abundant figs were grown in the valley. The varieties of this area, mainly parts equipped and i Brogiotti, arrive at maturity all just before the harvest, in the month of September. And to preserve this first fruits the farmers of the area have invented a sweet of rare goodness: the fig loin. Ever more rare and available only in some shops, it is a traditional dish of peasant cuisine that risks disappearing like the world that invented it.

Lonzino, or salami, of fig. — Lonzino, or salami, of fig (@Instagram, https://www.instagram.com/p/B2SENX5omm4/

Salami-shaped

From the color golden brown, with a compact and solid dough, this cake from the Marche region has only the appearance. The name, in fact, is due to the traditional shape that the dough of figs takes after processing. To prepare it, i parts equipped and i Brogiotti, which are collected in the two valleys bathed by the Esino and Misa rivers, are made drying in the sun and then amalgamated together with other typical ingredients of the poor peasant tradition such as almonds, walnuts and star anise seeds. The dough is used mistrà, a liqueur obtained from the maceration of anise fruits in alcohol, or sapa. The preparation is left to rest for a few hours and then wrapped in fig leaves and tied with string. Cylindrical in shape with a length between 15 and 20 centimeters and about 6 in diameter, the lonzino should be served cut into not too thin slices: until a few years ago it constituted a nutritious snack for children and enriched the table on feast days and religious celebrations. This type of preparation allowed the cake to last all winter until spring avoiding the waste of a large quantity of figs. Soft and harmonious, the fig loin gives a perfect mix of figs and dried fruit with an enveloping note of anise.

Sapa

To better appreciate this dessert you must accompany it with another typical Marche product: the sapa. This grape syrup, obtained from cooked must of white or red grapes, it is the ideal to better stand out the caramel notes of fig loin. Sapa also known as "cooked wine" or "Grape honey" it owes its name to the word sàpa, which derives from the Latin term sàpor and came used as a sweetener since ancient times. In addition to a glass of this cooked wine, the lonzino is excellent accompanied by medium-aged non-soft cheeses.

The garrison

La Vallesina has always been the land of choice for the production of figs. In the last few decades, however, this tradition has been slowly diminishing and many varieties considered to be less productive and too delicate to be cultivated on the market. To prevent this biodiversity heritage from being lost in 1999, in the Castelli di Jesi area on average Vallesina, a Slow food presidium was established. In this way, part of the fig cultivation in these areas was recovered. Thanks to this project, started by the producers in collaboration with the Marche region, the production of loin has thus begun to flourish again.

Cover photo: Lonzino di fico (@Instagram, https://www.instagram.com/p/BdUSQQel15w/).

Anti-waste recipes: the art of recycling – Italian Cuisine

We need the Earth, but the Earth also needs us. Great policies are not enough to safeguard our planet from exploitation. Each of us must commit to reducing consumption. Starting with food. Here are our recycling recipes, for a daily anti-waste battle

We are facing obvious climate change. Increasingly longer summers interspersed with violent storms, capable of discharging the amount of rain that falls in a month in just a few hours. The so-called flash floods. Real storms with devastating tornadoes. And this also in a country like Italy, where the rhythm of the four seasons has always characterized the mild climate of the boot. At the same time, the glaciers of the Alps are shrinking at a worrying rate, while at global level the situation is certainly not better. The ice of the Poles shrinks, producing in the long (but not too long) period an elevation of the sea with millions of square kilometers of coastline that could end up under water; Siberia is on fire, Alaska is on fire, Amazonia burns incessantly. And to make matters worse, Donald Trump wants to take away the Tongass National Forest of Alaska, the largest forest in the United States, from the restrictions imposed 20 years ago on cutting and transporting timber; the deforestation of the Brazilian Amazon has exceeded the threshold of three soccer fields per minute under the Bolsonaro presidency; Putin looks away while Siberia goes to ashes; Japan has declared that having no way to store Fukushima radioactive water, it will be discharged into the Pacific with incalculable damage to the ecosystem that could involve all the Earth's seas.
Already, our seas, proven by fishing activities that, although prohibited, are often practiced, illegally, the same; our seas, where immense islands of plastic waste float adrift; our seas, where rivers are discharged, often reduced to open-air sewers, saturated with poisonous substances.
And then there is the bad air we breathe, especially in large metropolitan areas, despite many efforts to contain pollution.

Human activities have such a strong impact on the Earth that this year the Overshoot Day (the day when we consumed all the resources that the Earth offers us in 2019) we reached on July 29th: then we started to consume in deficit , to consume the resources of 2020!

Special Earth: recycling and anti-waste are the recipes of the future.

Is it man's fault?

The question that many politicians, scientists and ordinary people ask is: is all this human activity, often also reckless, responsible for climate change? There are two currents of thought, both supported by scientific studies. There are those who say that yes, it is the fault of man and his exaggerated exploitation of the planet. Then there are those who claim that there have always been climate changes, even devastating ones, because they are cyclical and occur beyond human activity. In support of this theory they show us the climatic history of the Earth, the great changes of the past, when man was not even there. But also the minor ones, in any case important, intervened before the industrial era, of pollution and of the massive exploitation of the planet's resources, such as the Small glacial age (Pet), which occurred between the mid-fourteenth and mid-nineteenth centuries. An icy cold that was preceded by a long period of relatively high temperatures called Medieval hot period. After the Pet, which ended around 1850, temperatures started to rise again, causing a new reduction in the mass of ice, a phase that is still ongoing, compounded, perhaps, by human factors that produce the greenhouse effect on the atmosphere: the in short, global warming.

One thing is certain: that climate changes are natural or the consequence (total or partial) of human activity, pollution is (obviously) wrong because then the "jewels" of the Earth we must eat, drink, breathe us all. It is therefore necessary to reduce, without ifs and buts, our "weight" on the planet paying particular attention to the waste, in order not to burn unnecessarily the energies, not infinite, of our great Earth house. And this is not the task only of governments and states, with far-sighted policies, when unpopular in the short term, but a commitment, indeed an obligation, which concerns us all individually, daily, meticulously.

Anti-waste recipes: because recycling is good, it's good, but above all it's right!

Let's start from here: on 29 January 2019 it was calculated that 1.3 billion tons of food are thrown away before reaching our table; then there is what we waste at the table. A quarter of that same food would be enough to feed the more than 815 million hungry people.
It makes you shiver, right?
And yet, in our own small way, in our daily lives, each of us participates in this waste. And then, always in our own small way, in our daily life, we learn to correct our bad habits. For example, optimizing spending, thus lowering our non-essential consumption and consequently reducing the production of industrial foodstuffs, the waste we produce, the monetary outflows of our portfolios.
And then there is one thing that you must never forget: in the kitchen nothing is thrown away, because everything (or almost) can be recycled, transforming what is about to become garbage into a new dish, good, creative and nutritious. Fantasy in the kitchen, then!

Gordon Ramsay Recipes