Tag: good

10 winter breakfasts, sweet and savory, good and healthy – Italian cuisine reinvented by Gordon Ramsay

A healthy breakfast is essential to face the cold season. This is why we advise you to abandon biscuits, croissants and rusks to try ours winter breakfasts. We offer both sweet and savory options, and all with a healthy focus. Because a butter croissant is a joy for the palate to indulge in every now and then, but unfortunately it is not balanced from a nutritional point of view.

Why is it important to have breakfast?

With breakfast we break the night fast and we activate the metabolism. Furthermore, with the right breakfast, we avoid sudden attacks of hunger during the morning. If we don’t eat adequately first thing in the morning, we risk slowing down our metabolism and not having enough energy to face daily challenges.

How should a healthy breakfast be made?

There perfect breakfast exists. It is the one composed of:

a source of carbohydrates: which can be oat flakes, bread or flours (oats or wholemeal, for example);
a source of protein: eggs, Greek yogurt, low-fat cheeses;
a source of good fats: dried fruit, sugar-free dried fruit cream, extra virgin olive oil, avocado, but also dark chocolate, minimum 70%;
a source of vitamins and mineral salts: fruit or vegetables.

One of these nutrients must be present at every breakfast. Only in this way will we be able to have the energy necessary to face the day healthy and without feeling weighed down. But please note: all different types of nutrients must be alternated. No to the same breakfast every day.

Rush: a great enemy

Breakfast represents 20-25% of our daily energy needs, so it deserves the right amount of time to be prepared and enjoyed. Are you always in a hurry? Don’t worry: many of the breakfasts we offer can be also prepare the night before. This is the case of protein crêpes, protein pancakes, light savory pies, rice and milk and porridge.

10 perfect winter breakfasts, sweet and savory

Ready to revolutionize your breakfasts? Prepare to be varied, to be surprised and above all to feel full of energy.

Safe water? Good and also saves money – Italian cuisine reinvented by Gordon Ramsay

There Water shortage is a reality in many parts of the world, with Honduras’ capital, Tegucigalpa, facing significant challenges. Population growth, industrialization and the expansion of agriculture are depleting water resources, putting the supply of drinking water for many families at risk. There Competition between agriculture, food and urban water supply has become a serious problem: innovative solutions are needed.

There Codex Alimentarius Commissiona body of the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO), responded to this challenge by introducing new guidelines aimed at promoting more efficient and sustainable use of water in food production and processing.

In the past, Codex recommendations focused onuse of potable or clean water to ensure food safety. However, considering the challenges of accessing and costing drinking water, Codex has developed new guidelines that address the safe sourcing, use and reuse of water throughout the food production chain.

Water: what’s new in the Codex

The most significant innovation of these guidelines is the approach based on “fitness for purpose”. Recognizing that water quality requirements vary depending on the food product and intended use, Codex states that water must be suitable for the specific purpose for which it is used. For example, the water used for growing lettuce intended for raw consumption may differ from that used for cleaning potatoes which will be cooked before consumption.

A key point of these guidelines was the recognition of the importance of considering different sources of water, such as recovered, recycled, recirculated or waste waterevaluating its safety based on its intended use.

The pioneering example

Honduras played a pioneering role in the practical application of these guidelines. In 2022, with the support of Codex, it hosted a workshop involving industry and government from across Latin America. During the event, decision-making tools developed by the Joint FAO/WHO Expert Meetings on Microbiological Risk Assessment (JEMRA) were tested to evaluate water sources and determine associated risk levels.

Subsequently, in 2023, the SENASA organized a national workshop to introduce government officials, industry and academia to the guidelines. This workshop promoted a change of perspective, challenging the traditional approach that exclusively promotes the use of drinking water. Mirian Bueno, technical director for food safety at SENASA, noticed a change in attitude after the workshop. Industries, aware of the costs associated with drinking water, are now more inclined to consider water reuse after a thorough risk assessment.

The guidelines are expanding

While the current Codex guidelines focus on fruit and vegetable production, it is expected to extend to the dairy and fisheries sectors next year. This initiative not only promotes food security, but also aims to address growing water scarcity and global disparities in its availability and quality.

The Codex guidelines, although voluntary, offer a valuable tool for countries facing increasing water stress. With the need to manage water sustainably, these guidelines represent an important step forward in finding innovative solutions for water conservation and global food security.

Source FAO

17 sustainable good intentions, told by FAO – Italian cuisine reinvented by Gordon Ramsay

17 good resolutions for the new year? FAO tells us. Once the Christmas holidays are over, it is the ideal time to reflect on our behaviors and habits, aiming to make 2024 more sustainable and inclusive. And this also means contributing to the realization of the Sustainable Development Goals (SDGs) with the aim of building a better future for all.

There sustainability, understood in a broad sense, embraces the need to ensure decent work, equal opportunities, health, education and a vibrant quality of life. Therefore, let us begin the new year with the aim of cultivating positive change in various aspects of our lives.

17 SDGs equal 17 good intentions for a sustainable 2024

Putting others first (SDG 1)

Let’s volunteer at local kitchens or homeless shelters. In this way we contribute to combating extreme poverty and ensure that no one feels excluded or forgotten.

Be careful with the food! (SDG 2)

We reduce food waste and choose local, seasonal and sustainable foods. We generously donate food aid, helping to combat the hunger that still afflicts millions of people around the world.

Lead a healthy lifestyle (SDG 3)

Let’s introduce nutritious foods into our diet and get used to doing regular physical exercises, because doing so helps promote individual and collective health. Let’s resist the urge to overeat by starting the year with good habits.

Give or donate a book (SDG 4)

We promote education by donating books or school supplies, thus helping to ensure a better future for less fortunate children and communities.

Supporting other women (SDG 5)

We celebrate and support the women in our lives, promotinggender equality. In this new year, we encourage women to pursue their ambitions and be leaders in their community.

Reduce water consumption (SDG 6)

We are aware of the importance ofwaterfall and let’s commit to reducing waste. Small gestures like turning off the tap while washing the dishes make a difference.

Reduce energy consumption (SDG 7)

We use low energy consumption light bulbs and take seriously the idea of sourcing from renewable energy sources. We turn off the lights when they are not needed and we evaluate the possibility of using solar panels.

Shopping at socially responsible companies (SDG 8)

We support companies with reputations of ethical working conditionspromoting fair and sustainable economic growth.

Be innovative (SDG 9)

We embrace innovative practices and technologies, spreading knowledge of sustainable solutions through social media.

Be aware of inequalities (SDG 10)

Let’s find out about inequalities in our community and let’s face them by participating in volunteering and donation initiatives.

Supporting a sustainable city (SDG 11)

We support the idea of sustainable cities, participating in local initiatives and communicating with city councils for responsible urban planning.

Adopt a low-waste lifestyle (SDG 12)

Reduce, reuse and recycle become daily mantras. We choose products with low environmental impact and support responsible brands.

Be climate aware (SDG 13)

Let’s make ours aware food and purchasing choices to reduce environmental impact, thus lowering our carbon footprint.

Keep parks and grounds clean (SDG 15)

Let’s get rid of waste responsibly, avoiding chemical contamination of land and water.

Promote inclusion and respect (SDG 16)

We deepen our knowledge of different religious traditions and holidays, promoting a world that respects differences.

Share what you have learned (SDG 17)

We share awareness and support local initiatives for sustainable development, helping to spread the word of the community.

These good intentions must not just be a January commitment, but the starting point for an entire year of positive actions. Let’s work together for a sustainable futurefueled by inclusion, awareness and responsibility towards our planet and future generations.

Source FAO