Lunch, dinner or breakfast for 4 people for 4.99 euros.
The success of the Apps that combine the offer of 'leftovers', fresh from the day, of supermarkets, restaurants and bars with the users of the peninsula grows day by day.
You can book boxes of sandwiches and croissants at the bar, or meat, cheese, vegetables and dairy products at the supermarket.
Or a full of vegetables from the greengrocer, and so on.
The boxes are booked online until exhaustion and are collected in the evening (when the shops are close to closing) and at bargain prices.
On the large-scale distribution front, discounts on food close to expiration have also become the rule.
The sensitivity towards food waste that large and small distribution produces daily has increased while a substantial and unstoppable waste still takes place in our homes.
Bruised fruit or peeled badly and too much, yesterday's bread, sprouted potatoes, yogurt of doubtful maturity, tomato sauce left over in cans, the oil (even the extra virgin one) in which the tuna is stored end up in the trash even if still 'edible 'and delicious as ingredients of new recipes.
These are the most common examples that make home refrigerators and pantries the main source of poor storage, aggravated by our bad and picky eating habits.
As much as 53% of food waste in Europe occurs at home.
The rest, on the other hand, during processing (19%), production (11%), catering (12%) and in shops (5%).
The photograph of how little we are attentive to food is contained in the new M.
yogurt of doubtful maturity, tomato sauce left over in cans, the oil (even the extra virgin one) in which the tuna is stored end up in the garbage even if still 'edible' and delicious as ingredients of new recipes.
These are the most common examples that make home refrigerators and pantries the main source of poor storage, aggravated by our bad and picky eating habits.
As much as 53% of food waste in Europe occurs at home.
The rest, on the other hand, during processing (19%), production (11%), catering (12%) and in shops (5%).
The photograph of how little we are attentive to food is contained in the new M.
yogurt of doubtful maturity, tomato sauce left over in cans, the oil (even the extra virgin one) in which the tuna is stored end up in the garbage even if still 'edible' and delicious as ingredients of new recipes.
These are the most common examples that make home refrigerators and pantries the main source of poor storage, aggravated by our bad and picky eating habits.
As much as 53% of food waste in Europe occurs at home.
The rest, on the other hand, during processing (19%), production (11%), catering (12%) and in shops (5%).
The photograph of how little we are attentive to food is contained in the new M.
oil (even the extra virgin one) in which the tuna is preserved end up in the garbage even if still 'edible' and very good as ingredients of new recipes.
These are the most common examples that make home refrigerators and pantries the main source of poor storage, aggravated by our bad and picky eating habits.
As much as 53% of food waste in Europe occurs at home.
The rest, on the other hand, during processing (19%), production (11%), catering (12%) and in shops (5%).
The photograph of how little we are attentive to food is contained in the new M.
oil (even the extra virgin one) in which the tuna is preserved end up in the garbage even if still 'edible' and very good as ingredients of new recipes.
These are the most common examples that make home refrigerators and pantries the main source of poor storage, aggravated by our bad and picky eating habits.
As much as 53% of food waste in Europe occurs at home.
The rest, on the other hand, during processing (19%), production (11%), catering (12%) and in shops (5%).
The photograph of how little we are attentive to food is contained in the new M.
As much as 53% of food waste in Europe occurs at home.
The rest, on the other hand, during processing (19%), production (11%), catering (12%) and in shops (5%).
The photograph of how little we are attentive to food is contained in the new M.
As much as 53% of food waste in Europe occurs at home.
The rest, on the other hand, during processing (19%), production (11%), catering (12%) and in shops (5%).
The photograph of how little we are attentive to food is contained in the new M.
Anuale Antispreco
(The steamboat, Piemme) dedicated to children and their families of Too Good To Go, the famous App which currently has over 10 million downloads.
The authors of the volume dispense ideas for a new lifestyle, for smarter refrigerators and for culinary recipes that help reduce the amount of food that ends up in the bin and which are also the basis for a more sustainable diet.
In short, waste in the home has the highest economic and environmental impact, guarantee the authors of the manual.
How to change pace?
By following some rules that begin by observing our most common mistakes in shopping and ranging from the lack of planning (making shopping lists is the first step towards an anti-waste diet), to the discarding of 'aesthetically unpleasant' products on shop counters .
It also buys perishable foods in smaller quantities and more frequently, so as not to see them wilt in the refrigerator.
Finally, don't be fooled by offers, especially those on multipacks;
take advantage of it for foods with a very long shelf life and that you actually already know you will consume, but avoid being guided only by 3x2 and discounts, because you would buy more than you should.
At home, however, the most common mistakes include the discarding of edible parts during the cleaning and cutting phases,
confusion about the date by which it is recommended to consume a product (the wording 'preferably consume by' is not a mandatory expiration date).
Finally, inadequate food storage and failure to use the freezer which is instead an excellent long-term pantry for everything left over at the table.
The empty fridge game!
The refrigerator can become the real training ground for the conscientious and non-wasteful consumer.
In fact, the appliance is often the place where foods accumulate, undergo organoleptic transformations, rot and are finally thrown away without being consumed.
The challenge is therefore to be able to run out of all the food in the refrigerator before being able to do a new shopping.
Here's how to practice, with the contribution of the whole family, including children.
"First of all, jot down the list of what is contained in the refrigerator in your notebook: by doing so you will have a list of recovered ingredients that you will have to understand how to assemble, meal after meal, so that nothing goes to waste".
“The exercise will help you understand the importance of reusing leftovers and will stimulate the imagination in the kitchen through recycled ingredients.
Sight, smell and taste will contribute to the enterprise, because they will allow you to evaluate the quality of the food from time to time and understand if it can be used to create a new dish or if it should be thrown away ".
Have you ever thought that watermelon and cheese like feta go perfectly?
Seeing is believing.
4 ideas for anti-waste recipes:
1. Vegetable skins can be fried for vegetable chips, which are also loved by children who do not eat vegetables
2. The oil of the tuna sauce is an excellent condiment for mouth-watering sauces
3. Lo expiring yogurt is still good, rather than the date printed on the jar, use your sense of smell, sight and taste to evaluate its freshness.
4. leftover tomato puree is perfect to be frozen in ice trays: the sauce will be at hand when you only have ten minutes to prepare a lunch.