Within the framework of the European Week of Waste Prevention 2024, last Thursday, November 21, we had the pleasure of holding a conference at the Open School of Càritas Diocesana in L'Hospitalet de Llobregat to address one of the great challenges of our time: food waste.
The session was divided into three main blocks, all focused on providing concrete solutions:
● The importance of careful planning before going to buy was stressed. Developing a list of ingredients based on a weekly menu helps avoid impulsive purchases and ensures that we only acquire what we really need.
● Techniques were proposed to extend the useful life of the products, such as storing them properly in the fridge and freezer, using labelling systems to identify foods close to expiry and differentiate the expiration date with that of preferential consumption. These actions can make a difference to prevent food from being damaged before being consumed. In addition, we shared the posters created by Nutrició Sense Fronteres with some interesting information:
○ Fresh foods must be conserved between 0 and 5 'C to prevent the growth of pathogenic microorganisms.
○ Freezing at temperatures from -18 .C to -20 .C is a safe system to keep food in good condition until it is consumed.
○ On the other hand, products such as oil, potatoes, nuts, pasta or rice only require storage at room temperature, in dry places away from light.
● Finally, tips were shared to give a second life to the remains, from preparing creams with leftover vegetables to making desserts with ripe fruit, the kitchen of use not only helps to reduce waste, but it can also be an opportunity to experiment and be creative.
From Nutrition Without Borders, we will continue to organize activities and talks like this to raise awareness and offer solutions to this global problem. We invite everyone to join our future actions, whether as a participant or collaborator, to continue building a fairer and more sustainable world.
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