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Coldiretti: more than one in three Italians will reduce food waste in the coming months

More than one in three Italians (35%) will reduce their waste in the coming months by adopting solutions at home to save the food and claw back what’s left on the table, with a green shift driven by inflation and rising gas and bills. This emerges from an analysis of Coldiretti on Coop data on behavior in the next 6 to 12 months published on the occasion of the Gourmet day which is celebrated on October 16 with anti-waste initiatives during the weekend in the “Campagna amica” market (the program on www.campagnamica.it).

The high cost of living caused by the energy crisis and the war in ukraine it therefore pushes citizens – underlines the Coldiretti in a note – to adopt responsible behavior to save budgets, even if the problem of waste remains topical. Precisely to help families adopt responsible behaviors, the peasant cooks of the “Campagna amica” markets have drawn up a series of tips, drawing on the many anti-waste recipes of the Italian peasant tradition and showing that they will show live how to organize and prepare a complete meal at “Zero waste“With a high savings rate to facilitate the daily life of families. Many more traditional dishes come precisely from the need not to waste food such as the Tuscan ribollita, the Trentino canederli, the Venetian pinza or, in the south, the pasta omelet. You can make excellent meatballs – observes Coldiretti – by recovering the leftover meat simply by adding eggs, hard bread and cheese or even the pasta omelette to revitalize the spaghetti of the day before and even the rustic pizza to consume the vegetables by wrapping them in a crispy dough.If you have bread left, you can opt for the classic panzanella by putting simple ingredients present in every house, such as tomato oil and salt to arrive at the traditional ribollita which uses poor elements such as beans, cabbage, carrots, zucchini, tomatoes and beets already cooked to combine with ra ssis. Even fruits can revive if they are caramelized or become jam or fruit salad.

But rural tradition also teaches to use as ingredients even those parts of food preparation that are usually discarded. The water contained in the pasta, especially if we have cooked stuffed pasta such as agnolotti, is water enriched with starches and wheat proteins. It can therefore be stored in the refrigerator to use as a base for broth for risotto, meats, pan-fried vegetables. Water from boiling vegetables has the same use. And what about the broth of boiled meats and fish? These are the most valuable liquids because they are protein-rich broths of meat and fish. They should be frozen and used for later cooking or for liquid dishes such as soups. Despite the increased attention – continues the note – the issue of food waste remains topical. Every year, a total of almost one billion tons of food is thrown away around the world, or 17% of all that is produced, with a devastating impact on the environment and climate, as well as on an economy already seriously affected by the Covid emergency .. according to an analysis by Coldiretti on UN data. At the top of the waste classification are private homes – notes Coldiretti – where on average about 11% of the food purchased is thrown away, while canteens and retailers throw away 5% and 2% respectively. A phenomenon that also determines disruptive effects on the economy, sustainability and the environment due to the negative impact on energy expenditure and waste disposal. In fact, emissions associated with food waste are estimated to account for 8-10% of total greenhouse gases.

In Italian homes, an average of 674.2 grams of food per capita is thrown away per week, according to Waste Watcher. Waste which at the national level costs 9.2 billion for the whole year. In South Africa and Japan, half of what is wasted in Italy (324 and 362 grams per week), while in Europe France is the most virtuous country with 634 grams per week, Germany and United Kingdom stand out with 892 and 859 grams. The United States is the top waste, with 1,338 grams of food thrown away per week. “A dramatic problem from an ethical and economic point of view against which the Coldiretti has been committed for years in raising consumer awareness through the project of Campagna Amica markets for the containment of waste with the largest network of farms and of markets at zero kilometers which reduces distances and transport times and guarantees greater freshness and longer preservation times for food”, underlined the president of Coldiretti, Ettore Prandini.

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