Dalla terra alla tavola, quanto cibo finisce nella pattumiera? Vi stupirebbe sapere che con quello che ogni anno gli italiani discard at the table you could feed 44.5 million people.
I n Italy we see great waste in cafeterias, schools, hospitals, barracks and businesses. An example of this? The meat! Manage as waste means waste about 105 million cubic meters of water, leave about 9.5 million tonnes of carbon dioxide and deplete the resources of 7,920 hectares of land well. For example, in Italy, during the Christmas end up in the trash more than 500 thousand tons of food valued at € 1.5 billion, an average of about € 80 per family. Every day end up in landfill or incinerator thousands of tons of food that might be consumed by the poor.
The recovery process also n is helped on by some strict rules in force in supermarkets, where, for example, a consignment of lettuce must be round and free ground: if 10% of a lot of 700 units not meet the requirements, the entire load is rejected. To this we must add the responsibility of the consumer who prefers the look to the substance. Then a head of cabbage, "round" and free from earth, perhaps grown in hydroponic greenhouses, it is preferred to an aesthetically harvest and perhaps less beautiful garden.
initiative against waste, sponsored by the European Parliament in Brussels on October 28 is: "Transforming Food Waste into a Resource " (Turning food waste into a resource).
A project against the waste, which works and can be exported to other realities, and a guaranteed benefit from an economic standpoint is to use the products in your region that can be collected, used and cooked without them being long transport from one region to another threatening the integrity food. The seller must commit to buying local raw materials and in the right quantities, the consumer must undertake not to waste food by buying products that are consumed and, therefore, discarded.
should steal the food waste by buying more sparingly, mainly oriented toward local and seasonal foods, less expensive and exotic foods high ecological impact.
is, ultimately, driving education aimed at proposing a conscious distinction between healthy and potentially harmful, between actual consumption and induced consumption among commercial value and value nutrizionale degli alimenti.
From farm to fork, how much food ends up in the dustbin? You will be surprised to know that every year Italians trash food enough to feed 44.5 million people.
In Italy we see lots of waste in cafeterias, schools, hospitals, barracks and businesses companies. An example over all? The meat! To manage it as trash means to waste about 105 million cubic meters of water, to spread about 9.5 million tons of carbon dioxide and to deplete the resources of 7,920 hectares of land. For example, in Italy, during Christmas Time, more than 500 thousand tons of food, valued at € 1.5 billion, end up in trash, an average of about € 80 per family. Every day thousands tons of food that might be consumed by the poor end up in landfills or get incinerated.
Moreover the recovery process is not helped by some strict rules in force in supermarkets, where, for example, a batch of cabbage should be round and free of dirt: if 10% of a batch of 700 units does not comply requirements, the entire load is rejected. To this we must add the responsibility of the consumer who prefers the look to the substance. Then a head of cabbage, "round" and free from dirt, perhaps grown in hydroponic greenhouses, it is preferred to a less aesthetically beautiful and maybe picked up in a garden one.
"Transforming Food Waste into Resource” is an initiative against the waste, sponsored by the European Parliament on October 28 th in Brussels.
A project against the waste, which works and can be exported to ot her realities, and a guaranteed benefit from the economic point of view may be to use the local products collected, used and cooked without transporting them from a distant region, compromising the integrity of food. The seller should commit to buying local raw materials and in the right quantities, the consumer ought not to not to waste food by buying products that will not be consumed and, therefore, discarded.
Food waste should be diminished by buying more sparingly, being mainly oriented toward local and seasonal foods, less expensive than exotic foods and with high ecological impact.
It is ultimately crucial to propose a targeted education aware of the distinction between healthy and potentially harmful food, between actual consumption and induced consumption, between commercial value and nutritional value of foods.
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