Since 2014, 5 February has been the national food waste prevention day onea day that, together with the international food waste and loss awareness day established by the FAO, aims to raise awareness of food waste, as a good 40% ends up straight in the rubbish bin.
This is all the more alarming when you consider that there are places in the world where people die of hunger and of malnutritiononeIt is estimated that there are three billion persone on our planet who do not have the possibility of having at least one full meal a day.
Respect for the environment and its resources cannot be separated from persone: sustainability, in fact, is a model of development that puts the environment and its resources at the centre. well-being of persone and the environment and promotes development that is fairer for all.
In this article we would like to give you some tips to learn how to handle food in a more conscious way, so that nothing is wasted without even passing through our table.
3 tips against waste in the kitchen: conscious shopping
The fight against waste in the kitchen starts with the shopping list. Often, when we enter a supermarket, we get caught up in a large quantity of products that we do not need and are unable to consume. In essence, we overestimate our nutritional needs.
A good way of not being lured by offers and food that ends up in the bin is to prepare a shopping list at home with care, looking at what is there and what is missing, taking it with you and sticking to it.
We also buy many prepared products that we could easily make at home with basic kitchen products such as flour, milk, eggs.
Another way to be more conscious about shopping is to don't rush and take the time to assess the quality of the product we buy, its origin, the traceability of the raw material. Give priority to local products means for example favouring a short supply chainless impact on the environment.
3 tips against waste in the kitchen: tidy up your fridge
Another important aspect of waste in the kitchen concerns the storage of food. Our fridges are so full of products that they often fall behind and miss out on those products with a short shelf life that should be eaten first.
Put all food closest to the expiry date in front and give it priority.
In addition, put butter, yoghurt and formaggi on top; put cooked food or leftovers in the middle and store them in airtight tins; put meat, fish and all raw food on the bottom.
Vegetables are stored in the bottom basket.
Correctly arranging the food on the refrigerator shelves ensures better preservation and a longer shelf life.
3 tips against food waste in the kitchen: cooking with leftovers
The last piece of advice we would like to give you is this: get your imagination going!
Anything left over on our plates can still be served, can become something else, just as good and tasty.
On the web you can find many blogs offering free recycling recipes. Pasta, rice, meat, fish, vegetables, desserts, everything can be re-cooked in a delicious way.
We have given you an example of this in an article on the recycling of Christmas leftovers.
A sustainable kitchen, a green cookingIt is a kitchen in which care for people and the environment are one and the same thing, a ecological use of household appliances for example, the water saving and also the choice of sink.
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