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.
A figure that is even 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 development model that puts the well-being of persone and the environment and promotes precisely a development that is fairer for all.
In this article, we would like to give you some tips to learn how to handle food more consciously, so that nothing goes to waste 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 trick to avoid being lured by offers and food that then ends up in the rubbish, is to prepare the shopping list at home carefullyone, looking at what's there and what's missing, take it with you and stick 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 measure for more conscious spending is don't rush and take the time to assess the quality of the product we buy, its origin, the traceability of the raw material. Prioritise the 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 storageone of food. Our fridges are so full of products that they often fall behind and miss out on those short-expiry products that should be consumed first.
Put all food closest to the expiry date in front and give it priority.
In addition, place butter, yoghurt and formaggi on top; put already cooked food or leftovers in the middle, storing them in airtight tins; put meat, fish and all raw food on the bottom.
Vegetables are stored in the bottom basket.
Arranging food correctly on the refrigerator shelves ensures better preservationone and a longer shelf life for products.
3 tips against food waste in the kitchen: cooking with leftovers
The last piece of advice we want 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 careone for peopleone 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.
I ecological sinks are an innovative reality using antibacterial azione technologies and materials that improve the quality of the air we breathe are produced with a resource-conscious supply chain.
If you are interested in finding out more about the features and benefits of ecological sinks from Plados Telma, click here.