The recent World Stop food waste day (26 April) was a global success to the tune of this claim: "Prevent, Inspire and Repurpose”. Three key actions that underpin the no waste philosophy. The first in particular is based on a key concept: waste must be tackled from the bottom up. But where and how do we start? Vacuum sealing technology undoubtedly has a key role to play here.
Food should be handled as carefully as possible, to avoid spoilage and to extend its shelf life in the right conditions and before it expires, but planning meals in advance (meal prepping) is also important in order to use only what is needed, without wasting food, time and money.
To promote this philosophy and raise awareness for twelve months, not just during the annual event on 26 April, the Stop Food Waste Day digital cookbook was created. It can be consulted free of charge and it is full of useful tips and insights to share. It gathers recipes from more than 50 chefs from almost 40 different countries, from Japan to Norway and Mexico, to create special meals that give ingredients a second life, instead of wasting them, transforming them into starters, main courses and desserts.
Among the chefs featured in the book is the Italian Michele Bollino, who has always been concerned about the link between food and the environment and who proposes his anti-waste dish of pasta with a vegetarian aubergine and cherry tomato pesto (from which he has not even removed the stalks). "An original idea to combine good&healthy food with zero waste. In this dish we have not wasted anything: every part of the vegetables has been used and put together to complete the preparation,” he points out in his introduction to the recipe. Another dish not to be missed is the Banana Peel Tapa by the American chef Nikki Santiago, a typical Filipino dish made with banana peel. "Everyone thinks it's not edible, but it is. Moreover, it is rich in vitamins, fibre and protein,” she says. This is confirmed by a study published in ACS Food Science & Technology, and also by Nigella Lawson, who uses banana peels as an ingredient in her famous banana skin curry. Did you know that they can also be added to biscuit dough when dried and reduced to powder (and then vacuum sealed)? With the added bonus that the biscuits keep longer.
In the ten tips at the beginning of the cookbook, there is one that we think stands out. It is number 6 and it reads: "Less air = less freezer burn". Freezer burn is what happens when food oxidises and changes colour while stored in the freezer. It happens because the food is not safely enclosed in an airtight package and therefore comes into contact with oxygen. This is not dangerous to our health, but it does affect the taste of the food. The only way to avoid this is to use vacuum equipment. Another tip we deem important is about vegetables that you accidentally overcook, such as potatoes or carrots: never throw them away, because with a little creativity you can give them a new lease of life... a puree, a soup, an alternative hummus or a chutney are just some of the possible alternatives for reusing them. And again, vacuum sealing can be a way to preserve them while waiting to give them a second chance.
