Do you know what #FoodWaste means?

The Food and Agriculture Organization of the United Nations defines “food waste” as the discard of edible foods at the retail and consumer levels, distinguishing it from “food loss” which is the reduction in edible food mass at the production, post-harvest, and processing stages of the food value chain. Food waste and loss is a critical worldwide problem, since globally around 1 billion tonnes of food are discarded every year. This translates into serious negative impacts on the sustainability of the worldwide food system, with severe social, environmental, and economic impacts.

Do you know what #FoodWaste means?

The Food and Agriculture Organization of the United Nations defines “food waste” as the discard of edible foods at the retail and consumer levels, distinguishing it from “food loss” which is the reduction in edible food mass at the production, post-harvest, and processing stages of the food value chain. Food waste and loss is a critical worldwide problem, since globally around 1 billion tonnes of food are discarded every year. This translates into serious negative impacts on the sustainability of the worldwide food system, with severe social, environmental, and economic impacts.

The Stop Food Waste Day!

The #StopFoodWaste day is globally celebrated on April 26th, 2023. The SISTERS consortium, along with the SISTERS network, are joining forces to raise awareness on the matter.

For this campaign, SISTERS aims at targeting food consumers who may not be aware of the most common causes of food losses and waste. SISTERS objective of this campaign is to raise sustainable awareness and present to the consumers a range of strategies to tackle the food waste issue.

Join us in the fight to #StopFoodWaste!

Participate in the #SISTERStopFoodWaste GIVEAWAY!

Ready, set, go!

👉Would you like to win this kit of #sustainable containers made 100% of recycled #organic materials to carry your food anywhere you go?

🗳️ Participate in the SISTERS #StopFoodWaste giveaway by following the steps below:

1. Follow SISTERS!
2. Mention one person in the comments (the more you comment, the more chances to win!)
3. Describe with 3 emojis how you combat #FoodWaste!

💪EXTRA POINTS: share this post in your stories!

⏱️The giveaway closes on Friday, May 5th! RUN & START COMMENTING!

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FROM WASTE TO TASTE

Meet the talented chefs who will create fantastic and unique food waste prevention recipes! KTH students will vote for the most creative recipe. Then, a lunch lecture presented by SISTERS and hosted in collaboration with KTH FoodTech will be held at KTH University together with an award ceremony to announce the winner recipe! Learn more about the chef’s background below and take a peek at the recipes they created.

  • Chef’s name: Phei Yee (pronounced “pay”) YAP

  • Location: Sydney, Australia

  • IG: @yapnutrition

As a clinical nutritionist, Phei is passionate about supporting her clients to navigate their overall health with more ease and flow. She uses a holistic approach to healing, disease prevention and management through a multidimensional lens, looking into the body, mind, spirit and soul. She wouldn’t consider herself a chef; however, she adores spending time creating delicious feeds and feeling most at ease and meditative when she cooks.

So, do you make lots of mashed potatoes? If you do, don’t chuck away the skin! Instead, you can make delicious crispy potato peel chips with it!

Ingredients:

  • Potato peels (from about 6-7 medium size potatoes)

  • 1 tablespoon extra virgin olive oil

  • Salt flakes

  • 1-2 sprigs thyme (optional)

  • Wash the potato peels thoroughly.

  • Pat dry with a towel.

  • Coat the peels with the olive oil and mix well.

  • Place the oiled potato peels into an air fryer* at 180 Celsius for 7-8 minutes until golden brown.

  • Make sure to check the peels at about 5 minutes mark to stir them so that they are evenly baked.

  • You can also throw in the thyme if you have some on hand while the potato peels are cooking.

  • Check at the 7-8 minute mark to ensure they are golden and crisped up.

  • Serve the potato peel chips on the plate, sprinkle with salt flakes & enjoy!

The chips are delicious as they are or perfect with some dips too! Think hummus or beetroot dip…. yummm!!!

*For those who don’t have an air fryer, you could use the oven instead. Preheat the oven for at least 15 minutes before putting the peels in, and bake the potato peel until golden brown and crispy.

See the recipe in action!

  • Chef’s name: Lola Espinosa
  • Location: Tours, France

Lola has a formation in culinary art studies with a speciality in confectionery and pastries for restaurants. Professional experience in Le Moulin Fleuri and Le châteaux d’Artigny, both “high-level” establishments, gourmet restaurants and luxury hotels in the Loire region in France. She has always opted for a pastry based on products of plant origin and high nutritional value and sustainable use of resources. Seeking to beautify and enhance the flavour of its realizations with natural products without the need for colourants or flavour enhancers.

Check out this nutritious and environmentally friendly breakfast prepared by our French chef Lola Espinosa! This meal is made up of several recipes, but we recommend you prepare the whole breakfast if you also want to become a food waste fighter!🥷 In this post, we’ll start with a tasty date syrup, a homemade almond drink, and, finally, some vegetarian pancakes. C’est parti! 🇫🇷

DATE SYRUP 😋

-Just boil 10 pitted dates cut in half with 1 liter of water and 2 teaspoons of cane sugar.

-Cook over low heat until you obtain a blackish honey-colored liquid for about 30-60 min. 

-Don’t forget to always keep the date pit as we will need them for other recipes!

ALMOND DRINK 🥛

– Start soaking 150g of almonds overnight. 

-The next morning rinse the almonds and blend them together with 80cl of filtered water, 2 dates, and a pinch of salt for 2 minutes gradually increasing the blinder’s speed (first at low speed to start mixing the almonds and then at higher speed to avoid phase separation).

-Finally, strain using cheesecloth or a milk bag and save the residue (called Okara), it will be used for the pancakes. 

-You can store it in the fridge for up to 4 days, and don’t forget to shake it well before enjoying!

PANCAKES 🥞

For these home-made pancakes you will need one banana, one egg, 60 grams of Okara almonds, 80 grams of flour, 120 grams of almond milk, 8 centiliters of aquafaba (chickpea water from recipe in part 2), one teaspoon of baking powder and sugar.

-Simply mash the banana in a bowl or a blender.

-Mix with the rest of the ingredients except the aquafaba and leave to stand for 10 min.

-Whisk the aquafaba to an egg-white texture, gently fold into the mixture with a spatula.

-Make small, spaced circles of dough in a frypan with little oil and cook for 1 minute on each side.

DATES AND COCOA SPREAD😋

-Simply mix 100g of chickpeas, 2 teaspoons of cocoa, and 1 tablespoon of honey until you get a tasty spread

-Don’t forget to separate the aquafaba (the chickpea water), as you can use it for the pancakes🥞.

PICKLED BANANA SKIN (Vegan bacon) 🥓🍌

-Take the skins of the bananas, remove the tails, then scrape the inside a little to remove the excess pulp from the fruit.

-Marinate the banana skins in 1 tbsp of date syrup and 1 one pinch of salt, tandoori and garlic powder and 2 tsp. of olive for at least 10-15min.

-Fry the banana peel with a little butter on each side for 2-3 minutes until it looks caramelized.

DATE PITTS COFFEE POWDER ☕

-Get 12-15 date pits (if sticky, soak & dry them for 24 hours before starting!)

-Then, roast the date pits for 30-45 min at 180°C in the oven on a baking sheet.

-Once cold, grind it with a small coffee or spice grinder 

-Finally, brew it as normal ground coffee for a tasty cup of caffeine-free joe! 😋

See the recipe in action!

  • Chef’s name: Gerardo Awad Hirmas

  • Location: Stockholm, Sweden

Gerardo currently works as one of the Project Managers of KTH Foodtech and studies in the Master’s programme of Sustainable Production Development at KTH. He enjoys cooking dishes from diverse places, combining flavours and spices from Peru, Chile, India and more. Through cooking, Gerardo combines his passions for food and sustainability while seeking to explore as many cultures and flavours as he can.

Don’t let your banana peels go to waste! Instead, try this simple and delicious recipe to turn them into a pulled pork substitute!

Ingredients (makes 1 sandwich):

  • Peels of 2 organic bananas

  • 2 tbsp olive oil

  • 1 tbsp paprika powder

  • 1/2 tbsp cumin seeds

  • 1 tbsp garlic powder

  • 1 tbsp mustard

  • 2 tbsp barbecue sauce

  • Wash and peel your bananas.

  • Scrape out the insides using a spoon; you can use the leftover parts to fertilise your plants!

  • Shred the bananas with a fork.

  • Mix together oil, mustard and spices and add the peels, making sure to coat them well.

  • On a heated pan, fry the peels until soft, adding barbecue sauce at the end.

  • Place on a bun with some lettuce leaves and enjoy!

*make sure to use organic bananas and wash them well to remove any contaminants

*Chef’s recommendations: use the peeled bananas to bake a delicious banana bread!

See the recipe in action!

Follow KTH FoodTech on social media!

DEMYSTIFYING FOOD WASTE: learn from SISTERS’ experts!

#PrimaryProduction

Abelardo Hernández, Technical Director at PROEXPORT shares with us how food losses happen during primary production.

For privacy reasons YouTube needs your permission to be loaded.

#Logistics & #Transportation

Aitor Sanzol, Sales Director at AYECUE (The Real Green Food Co.) explains the reasons why food is lost during handling & packaging.

For privacy reasons YouTube needs your permission to be loaded.

#Retailing

Cristina Rodríguez, Environment Director at EROSKI, shares with us unique strategies that supermarkets use to combat food waste.

For privacy reasons YouTube needs your permission to be loaded.

#PolicyMaking

Federica Grassi, Policy Officer & Project Manager at SAFE Food Advocacy Europe, discusses some key issues regarding food waste at a policy and industry level.

For privacy reasons YouTube needs your permission to be loaded.

#Consumption

Isabella Endrizzi & Michele Pedrotti, Researchers at Fondazione Edmund Mach together with Danny Cliceri, Researcher at UniTrento share tips for consumers to reduce food waste at the consumption level.

For privacy reasons YouTube needs your permission to be loaded.

DEMYSTIFYING FOOD WASTE: learn from SISTERS’ experts!

#PrimaryProduction

Abelardo Hernández, Technical Director at PROEXPORT shares with us how food losses happen during primary production.

#Logistics & #Transportation

Aitor Sanzol, Sales Director at AYECUE (The Real Green Food Co.) explains the reasons why food is lost during handling & packaging.

#Retailing

Cristina Rodríguez, Environment Director at EROSKI, shares with us unique strategies that supermarkets use to combat food waste.

#PolicyMaking

Federica Grassi, Policy Officer & Project Manager at SAFE Food Advocacy Europe, discusses some key issues regarding food waste at a policy and industry level.

#Consumption

Isabella Endrizzi & Michele Pedrotti, Researchers at Fondazione Edmund Mach together with Danny Cliceri, Researcher at UniTrento share tips for consumers to reduce food waste at the consumption level.

Raise awareness in your community with SISTERS!