Zero Waste practices in Mediterranean Cuisine

Mediterranean Diet for Overall Health (MedDiet4Health) Pr. numb.: 2023-2-EL01-KA210-VET-000183592

Mediterranean Cuisine

PRACTICES

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ZERO WASTE

Watch the following video on food waste

Understanding Zero Waste

The Zero Waste Philosophy aims to minimize the amount of waste generated by ensuring that all resources are used to their fullest potential. The goals are:

• Reduce: Minimize the amount of waste produced.
• Reuse: Find new ways to use items instead of discarding them.
• Recycle: Process materials to create new products.
• Compost: Convert organic waste into valuable soil amendments.

Understanding Zero Waste

Importance

• Environmental Impact: Reduces the strain on landfills and decreases greenhouse gas emissions.
• Economic Benefits: Saves money by reducing the need to purchase new products and minimizing waste disposal costs.
• Resource Efficiency: Ensures that natural resources are used efficiently and sustainably.

The Mediterranean Diet, characterized by its emphasis on fresh, seasonal produce, whole grains and lean proteins, inherently supports sustainable and waste-reducing practices. Here’s how the Mediterranean approach aligns with zero waste principles, particularly through the reuse of food scraps:

with the Mediterranean approach, through the reuse of food scraps:

Zero Waste

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Community and Sharing

Preservation Techniques

Whole igredient use

Vegetables: In Mediterranean cuisine, every part of the vegetable is often utilized. For example, beet greens can be sautéed and added to salads or used in stews. Fruits: Citrus peels are often used to flavor dishes, infuse oils or create marmalades.Zero Waste Connection: By using citrus peels, Mediterranean cuisine prevents organic waste and promotes full utilization of the fruit.

Vegetables & Fruits

1. Whole Ingredient Use: A Zero Waste Approach

A. Pickling and Fermenting Preservation Methods extend the shelf life of surplus produce like cucumbers, olives and peppers. Impact: Reduces spoilage and waste by preserving foods for longer periods. Supports the zero waste goal of minimizing food waste through effective preservation techniques.

3. Preservation Techniques: Extending Shelf Life and Reducing Waste

3. Preservation Techniques: Extending Shelf Life and Reducing Waste

Seasonal Produce Preservation: Methods like sun-drying tomatoes and canning preserved lemons and homemade jams. Advantages: Allows seasonal produce to be enjoyed year-round, reducing the need for out-of-season imports. Aligns with zero waste by preventing food spoilage and extending the usability of seasonal produce.

B. Drying and Canning

A. Family MealsLarge Family Meals: Promote efficient use of food by planning meals for multiple people.Impact: Reduces the chances of leftovers and food waste.Encourages communal eating practices that minimize individual waste and enhance resource efficiency.

4. Community and Sharing: Promoting Efficient Food Use

B.Food DistributionCommunity Sharing: Excess food from meals or harvests is often shared with neighbors or the community.Impact: Ensures surplus food is consumed rather than wasted.Strengthens the zero waste ethos by fostering a community approach to food consumption and waste reduction.

4. Community and Sharing: Promoting Efficient Food Use

Mediterranean cuisine exemplifies the zero waste philosophy through its holistic approach to food utilization, preservation and community sharing. By embracing practices such as whole ingredient use, repurposing leftovers, and preserving seasonal produce, Mediterranean traditions not only enhance culinary experiences but also promote environmental sustainability.These practices serve as a model for reducing waste, maximizing resource efficiency, and fostering a sense of community, aligning perfectly with the goals of the zero waste movement.

• https://www.sustainablejungle.com/zero-waste/what-is-zero-waste
• https://www.goingzerowaste.com/food/
• http://www.savefoodcutwaste.com/food-waste/
• https://www.thenewatlantis.com/publications/secret-life-leftovers
• https://www.mdpi.com/2071-1050/13/24/13564
• https://www.ciheam.org/uploads/attachments/449/10_Mediterra2016_EN.pdf

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