FIGHT THE FOOD WASTE

Each year 1.6 billion tons of food are lost or wasted, about 1/3 of the total food produced worldwide, a quantity that in terms of space would occupy ten times the area of ​ Manhattan island.To produce this food destined for waste, more than 250 billion liters of water are needed, 30% of the land is uselessly exploited and more than 3 billion tons of CO2 are released into the atmosphere, generating around 8% of the total gas emissions greenhouse.The recovery of this food lost over a year would allow to feed 2 billion people worldwide.If in developing countries waste occurs in the early stages of production — when crops are abandoned and not processed due to poor storage systems or because farmers cannot place their products on the market – in rich countries the loss is concentrated at the end of the production chain, in retail sales and when it arrives on our tables. The bad buying habits and the lack of attention paid to the conservation of  food are the problems that lead us to indicate that we are the main culprits of food waste.Knowing that, for example, in developed countries such as Italy, meat-based foods that are thrown in the garbage are more than half of those that are produced globally, helping to frame the phenomenon of food waste in a worrying way. Especially at front of the 821 million people around the world (one in nine) who do not have access to food on a daily basis and to the even greater number of individuals suffering from malnutrition.As end consumers, there are some actions we can take in our daily lives to combat this phenomenon so that the waste tendency starts to decline. Let us always remember that what we decide to consume, in terms of quality and quantity, can help not only the environment that surrounds us and our society, but also the economy.We want to give you some valuable tips to review the practices we put in place every day in food management:

  • Use of  left-overs According to Massimo Bottura, an internationally award-winning chef and founder of the non-profit Food for Soul, which aims to combat food waste in the interests of social inclusion, “not wasting food is nothing new: it was the approach of the our grandmothers from which Italian cuisine originated “. Before shopping, we plan the meals that we will prepare during the week and pay attention to the food that is still present in the pantry or in the refrigerator and we learn to reuse it enhancing it in recipes that help stimulate our creativity and that become interesting dinner-savers.
  • Pay attention to deadlines Packaged foods have the expiry date on the label, a term within which it is advisable to consume the product before it deteriorates. When we decide what to eat we always consider the expiration of the foods chosen, preferring those that indicate the nearest date, by doing so we will avoid having to throw in the garbage food gone bad due to our distraction.
  •  Don’t limit yourself to the usual cuts of meat The concentration of demand on the usual cuts determines high waste which in turn feeds the demand for a greater number of animals to be reared. As far as we final consumers are concerned, in this case the road of creativity makes its way: let’s go to the butcher of trust, let us advise and experiment. The fantasy in the kitchen can help us discover new food tastes, broaden our gastronomic vision and get us out of the usual routine!
  • Store food optimally  Very often on the packaging there are suggestions on how to preserve the products that we must commit to following to avoid the sudden deterioration of the food we have purchased. Where there are no reports we can inform us about the correct storage by asking directly to the merchant who sold the product to us or by contacting the manufacturer at most. On the labels of our cured meats, after the expiry date, brief instructions are given for storage. Below we will explain what, for example, is the best method for preserving the BioEttore salami, the first of preservatives: for consumption our suggestion is to always cut the slice of salami with the gut, in this way the smell and the typical taste of this product will remain unchanged. If instead you prefer a gut-free slice you will need to cut it and start peeling the salami without eliminating all the gut, but leaving a part to cover the product that will not be consumed. Once the cut is completed it would be useful to close the salami with the same casing to ensure better preservation and to prevent the product from drying out. The ideal storage temperature for our BioEttore is 12 ° C if not packaged and 0- 4°C if vacuum packed.