Expensive shopping, poor anti-waste dishes for 7 out of 10 families. Here’s what they are


By John

With the high expense he returns there poor cuisine of anti-waste dishes prepared in almost 7 out of 10 families (68%) with a green turning point driven by the surge in prices which is putting especially the most disadvantaged segments of the population in difficulty. This is what emerges from the Coldiretti report “The green spending of Italians, from organic to km 0 up to the return of poor anti-waste dishes”, released on the occasion of the inauguration of Sana, the international organic and natural exhibition. With food inflation at 9.8% in August, responsibility grows at the table, where the reuse of leftovers or basic ingredients, explains Coldiretti, are the backbone of Italian cuisine.

Many of the most traditional dishes, in fact, Coldiretti recalls, were created to avoid wasting food as the Tuscan ribollita, the Trentino dumplings, the Venetian pinza or in the south the pasta omelette and then the panzanella or meatballs recovering some remaining meat. What if the pasta water, enriched by starches and wheat proteins, can be used for broth for risottos and meats, as well as that of vegetables or fish. Small secrets revealed by the peasant chefs of Campagna Amica at Sana to prepare a complete “zero waste” meal with a high savings rate to facilitate the daily life of families.

Moreover, the phenomenon of waste is still relevant, given that On average, 674.2 grams of food per capita are thrown away per week, according to Waste Watcher, which costs $9.2 billion nationwide. «A dramatic problem from an ethical as well as economic point of view against which Coldiretti – underlines the president Ettore Prandini – has been engaged for years in a work of raising consumer awareness through the Campagna Amica markets project with the largest network of farms and zero-mile markets which reduce transport distances and times and guarantee greater freshness and longer food preservation times.”