ORyear, even if an important slice of the world population struggles to get the necessary to live, millions of tons of food end up in wastea bitter reality, which cannot go unnoticed. It is therefore not, at all useless, the International waste day zero, which is celebrated on March 30than important moment in which we are all invited, to reflect, once more, on our role in this global crisis and to act concretely. It is not obviously not only a matter of economic savings, but of a commitment that is also ethical and environmental.
Italy, land of excellence … and waste
Every day, unfortunately, a large amount of food takes the way to our tables. To be more precise, in Italy are on average 88.2 grams of food per day per dayequivalent to 617.9 grams per week and about 30 kg a year. These alarming figures paint, moreover, a national paradox: Italy is among the first countries in Europe for food wasteyet it is precisely the most vulnerable bands of the population that waste more, in a context in which the incidence of relative family poverty touches 8.4%.
Zero waste day, how to prevent waste
On the occasion of the Zero waste dayGiorgio Donegani, expert food technologist, made with Polenghi Food (Italian company that produces high quality lemon juices) A practical anti waste guide. The goal is to sensitize consumers and provide concrete tools to adopt a more conscious and respectful lifestyle of resources.
The zero waste day pushes us to reflect on the need to adopt more aware behavior (Getty)
1. Make the shopping list after checking the fridge
Food planning is the first pillar of the fight against waste. Making a list before going to the supermarket, checking what you already have and buying in a reasoned way are simple but effective habits.
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Even preferring long food and enhancing the ingredients available is essential to have a “Zero Waste” approach. The foods that, if preserved correctly, can last long, in fact significantly reduce waste. They are pAuction, legumes, oil, vinegar and jams, real “longevity champions”. Their secret often resides in the very low amount of water, as in the case of legumes and pasta, which makes them less subject to deterioration.
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Often, then, still perfectly edible foods end up in the garbage for an incorrect interpretation of the labels. It is essential to distinguishIndeed, between the wording “to be consumed by” And “Best before”.
The first, in fact, indicates the actual expiry date, exceeded which, the product may not be safe for consumption. The second, however, refers to the TMC, the minimum term of conservation, which reports the date within which the product retains its optimal characteristics. After that date, however, the product can be consumed the same, provided that it is preserved correctly and without health risks.
4. Attention to the position of foods in the refrigerator
The refrigerator is a fundamental tool for the conservation of food, too often, however, it is not used at best. It is important to know, in fact, that The temperature is not uniform inside, being designed to preserve different types of cibI, and therefore the lowest shelves are the coldest, ideal for raw meat and fish, while the central shelves are suitable for dairy products, eggs, cold cuts and leftovers.
Fruits and vegetables find a place in the drawers, and drinks and sauces can be kept in the door. A correct organizationis fundamental To prevent cross -contamination and consequently reduce wastein addition to not overloading the appliance to allow correct circulation of cold air.
5. Creative cuisine with leftovers
Even accurate planning of meals is essential to avoid waste, but it is equally important to adopt the so -called “smart shopping”: before shoppingMeaning what, It is advisable to check what you already have at home And prepare a list of the necessary ingredients, avoiding impulsive purchases dictated by hunger or gluttony.
Furthermore, It is essential to enhance each food through “leftovers’ cuisine”transforming what remains into new dishes, from typical meatballs, bread cakes and pasta omelettes. Food waste can also become precious ingredients for soups, omelettes and contours.
Change is possible
Zero waste is not just a concept: it is a goal achievable through small daily gestures. Reducing food waste means, in fact, to contribute to sustainability, save precious resources and build a better future for everyone. There International dayreminds us once more, that the change is possible, if it starts immediately, is collective and starts right from our tables.
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