He inspires and comforts the viewer by putting his latent energy in Kitchen Quarantine, an online cooking program produced by the family on Instagram also tries to demonstrate how to make delicious food from what is at home. This reduces the number of times people need to roam outside for supplies – thus reducing the risk of spreading and transmitting viruses – and teaches us some tricks to reduce food waste.
“Kitchen Quarantine is … a fun way to interact with families around the world, cook together, share ideas, enjoy each other’s company, and teach people good practices in the kitchen, such as cleaning refrigerators to limit food waste, use leftovers to cook something new and eat a variety of foods, “Bottura said.
It might not be obvious, but the problem of food waste is related to zoonotic diseases – meaning diseases that move from animals to humans – like COVID-19.
Agriculture is a major driver of human expansion into natural ecosystems, which, as the head of the United Nations Environment Program, Inger Andersen, explained in a recent interview with The Guardian, could mean a problem.
“The erosion of sustainable wild spaces, primary forests and our ecosystems, has brought us uncomfortable with close proximity to reservoir hosts – animals and plants that store diseases that can be transmitted to humans,” he said. “As we continue our relentless movement into natural habitats, contact between humans and reservoir hosts increases – all of which increase the likelihood of interaction between vectors and humans.”
People throw away or lose about one third of all food produced each year, equivalent to 1.3 billion tons. This wasted food means wasted resources, such as water and soil. Cutting food waste will save these resources and reduce climate change, which in itself is a big threat to human health.
Reducing food waste is a priority for Food for Soul, with it refettorio (refectory) projects around the world have recovered more than 200 tons of imperfect food surplus from landfill. Food is transformed into nutritious food that is served in a friendly atmosphere for those who experience extreme social vulnerability, including homeless people and refugees.
But Massimo wants to inspire further action on food waste in the community by showing that discarded ingredients – such as imperfect vegetables or production beyond arbitrary sales dates – can be delicious and nutritious.
“If we can use all materials and with full potential, we will reduce the amount of waste we make and shop more efficiently,” he said. “Compulsive spending is a starting point for overproduction and exploitation of agricultural resources. Issues such as biodiversity loss, climate change and social vulnerability are all related. One bad habit leads to another, creating a vicious circle. As a result, nature suffers.
“We can all be part of the solution by looking at ingredients with a different eye. The challenge is to think of, for example, apples or bananas outside their bruises: they can still be tasty and nutritious if used properly. My advice is to buy seasonally and find creative ways to use what you have rather than always going out and buying more food.
“One of my favorite recipes made with leftover ingredients is Passatelli, which anyone can easily copy at home. Passatelli is a traditional Moden pasta made from breadcrumbs that my grandmother used to make my family. I learned from it and now I love making it for my family. This is also one of the first recipes for Kitchen Quarantine. “
Of course, just changing food waste won’t fix the problem completely. Consumers must look at their own consumption profile, only buy what they need. Supermarkets need to look at their food dating practices and standards to reduce the amount of food they waste. And so on the chain, right up to the farm.
Food waste is also only one part of the picture. Increased consumption of resource-intensive foods, such as red meat and ultra-processed foods also encourages land conversion to agriculture – destroying ecosystems, reducing biodiversity, and contributing to climate change.
Refettorio partners always develop their programs to raise public awareness and improve local food systems. Food for Soul is researching the transformative role of nature to increase resilience for the most vulnerable, through architectural design concepts, urban gardening initiatives, and culinary education. These activities teach us the value of food, what produces it, and the practical application to maintain green space in periods of rapid urbanization.
At the core of the challenges facing humanity – be they emerging pandemics, loss of biodiversity or climate change – are our dysfunctional relationships with nature. When we emerge from a COVID-19 pandemic into a world that will change greatly, we need to develop a much healthier relationship with the planet.
“If we don’t protect nature, we can’t protect ourselves,” Andersen said. “And as we glide toward a population of 10 billion people, we must go into this future armed with nature as our strongest ally.”
To find out more about Massimo Bottura and listening to Kitchen Quarantine, follow him on Instagram: https://www.instagram.com/massimobottura/
The United Nations Environment Program (UNEP) is doing its part to reform the food system and bring a number of environmental benefits. UNEP works with the One Planet Network Sustainable Food System Program in three main areas: governance, food waste, and sustainable diets
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