Racool_studio - Freepik topntp26 - Freepik Reducing waste in the kitchen is one of the objectives set in the 2030 agenda of the UN Assembly for Sustainable Development. Even chefs are embracing the green revolution. The cooking world is siding with those who firmly ask for attention in defending the environment. For chefs and pastry chefs, this means limited leftovers and paying more attention to the ingredients used. It has now become clear that a real cultural revolution must be carried out: rather than avoiding waste, it must be prevented. To do so, it is necessary to put into practice the so-called “circular food system” or “zero waste kitchen”, which foresees avoiding any waste. To affirm sustainable development, we can start with rethinking the use of fruits and vegetables. The peels, as science reminds us, are rich in fibre, nutrients and aromatic substances. Using them can become a green weapon. Every day, between cores, peels and outer leaves, fifty percent of fruits and vegetables are thrown in the trash. By defeating stupid prejudices, we can finally overcome the dichotomy between the “noble” part and the scraps, studying new recipes that pay attention not only to flavour but also to the health of our Planet. Circular food system Using the peels when cooking is no longer heresy. Sometimes it is necessary to cook them, but often they can be used raw. Of course, not all peels are cre31
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