More flavour on the table with the “circular dish”



Natural resources are becoming more and more precious and the protection of the environment depends on their correct use. For this reason, we hear more and more about the fight against waste and circular economy, which involves the use of materials that can be reused several times and for multiple purposes.

This good practice is especially important in the food industry. Let’s take a very common habit in Italy: the classic cup of coffee. A research study conducted a few years ago showed that 97% of those interviewed consumed at least one cup a day, corresponding to a per-capita consumption of 6 kilograms a year and the use of many tonnes of raw material. Once the coffee is made, this raw material is thrown away. However, even if it can no longer be used to make another cup of coffee, the spent coffee grounds retain some important properties and can be used, for example, as fertilizer in the cultivation of edible mushrooms, or to recover chemical substances present in the cosmetics industry.

We can also follow some tips in our daily lives to make the best use of raw materials in the kitchen and to waste as little as possible. One example is the “circular plate”, which represents a healthy and tasty way to respect the value of food.

Just as pasta is the basis of many oven-baked gratin preparations, unused parts of fruit and vegetables can also be turned into a tasty jam. Celery leaves that we use for sautéed vegetables and soups should not be thrown away: they can be used to prepare a pesto sauce with an alternative but no less tasty flavour.
Orange peels can also be reused to prepare candied fruit for garnishing sweets and desserts, and for those of us who love tender artichoke hearts in our preparations, don’t throw away the outer leaves, they can be cut into small strips and blanched, becoming the main ingredient for a delicious vegetable flan.