In Sweden, we throw away an average of 19 kg of food per person unnecessarily every year - and also pour out 26 kg of liquid food down the drain. At the same time, many believe that they don't throw away any food at all. Much of the food is thrown away because it is pushed further into the fridge and not eaten in time.
Food production burdens the environment, and since more food is produced than is eaten, the waste is a meaningless waste of resources. With reduced food waste, energy consumption and emissions would decrease so that the earth has a chance to be a place for future generations as well.
The high pace of society with ever higher expectations means that households today often suffer from a lack of time and confidence to engage in planning and cooking. Here comes the book that helps you take advantage of scraps, liquid, and edges. In a simple and inviting way, you are guided on how to think to help the environment and climate. See big and small as a start to the next meal - a broccoli that has started to yellow determines that it will be wok one day and a few deciliters of yogurt sauce from yesterday inspires a burger today. With safe bets and new tricks, the author hopes that more people will get a better handle on storage and durability, a desire for change, and that more food will be enjoyed.
Title: Zero waste in the kitchen: the art of using scraps, liquid, and edges
ISBN: 9789113103358
Binding type: Hardcover
Language: Swedish