Food waste, the handbook for a sustainable Christmas

Aeneas’ suggestions

From shopping to organic waste collection: Christmas can also be sustainable at the table thanks to the Enea decalogue against food waste. On the food front, Enea is at the forefront with the ‘Biotechnology and agro-industry’ Division in creating less perishable foods, more sustainable production processes, biodegradable packaging, solutions against food fraud and new materials, supplements and nutraceuticals from food waste.

Here are the strategies suggested by the Agency: to plan the real amount of food needed for an average meal, paying attention to how much food is still in the fridge; evaluate while shopping deadlines of the various products in order to buy only what is needed or what can be reused later; attention to information on technologies or ingredients in the labels foods that help limit food waste, placing foods that expire earlier in the fridge; prefer i seasonal products and those who have indicated the fate of packaging at the end of the cycle to reduce the unsorted portion of garbage; provide for seasoning of fresh or raw foods only when serving them, in order to keep them for subsequent meals if they are not consumed at the moment.

And again: evaluate at the time of collection of leftovers the amount of food that can be reused in the following days, inviting guests to bring part of it with them or freezing it before it deteriorates in small packages; use kitchen leftovers to create new dishes and use overripe or ‘bruised’ fruit and vegetables to prepare smoothies, soups or desserts; collaborate with local initiatives against food waste, donating surplus food to non-profit organizations active in their city; to prefer organic foods as products with less energy, fewer CO2 emissions into the atmosphere and fewer synthetic fertilizers and plant protection products; deliver leftover food and biodegradable shopping bags into the wet collection to turn them into compost.