The possible remedies<\/span> <\/span><\/h1><\/div><\/div><\/div><\/div><\/div>It is not true that \u2018there is a remedy for all\u2019, as the saying goes. It is true, however, that often with a bit of \u2018common sense and goodwill you can find solutions to many of the problems that beset us. As we believe we are not lacking in both good sense and goodwill, let us try to outline some possible solutions to the various and complex criticalities due to food waste. Below are listed the ones already described in the section \u2018Who wastes and why\u2019, each of them followed by some specific, possible corrective measures.<\/p>\n
A general remedy for food surpluses produced in almost all stages of the supply chain (the only exception are those ensuing the consumption stage) is to allocate them to those in need through the food bank and the charitable organizations. Among these, in Italy, should be mentioned the Food Bank<\/strong> and Last Minute Market.<\/strong><\/p>\nDownload PDF for more information:<\/strong><\/p>\n<\/div>- <\/i><\/span>Suggestions for institutions<\/a><\/div><\/li><\/ul><\/div><\/div><\/div><\/div>
Overproduction<\/h2><\/div>Remedy: Relocation of the agricultural economy<\/strong><\/p>\nNotwithstanding the CAP (Common Agricultural Policy of the EU) intervention to protect the European agricultural market from third countries competitors and in spite of its compensating fruit and vegetable surplus by giving it a specific use and destination,<\/span> (including free distribution), there is still an excessively large amount of unpicked products in the fruit and vegetable segment.<\/p>\n<\/div><\/div><\/div><\/i><\/i><\/span>EU ALLOWANCE<\/span><\/a><\/h4><\/div>\n![\"\"](\"https:\/\/unabuonaoccasione.it\/wp-content\/uploads\/2013\/10\/Pagina-116-Scannerizzata-Una-buona-occasione1-01.png\")
<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>
It seems to us that a most effective tool to reduce it significantly is the \u2018relocation\u2019 of the agricultural economy and the return to a local dimension where demand easily meets supply, producers meet consumers. Promoting \u201cfarm to table\u201d products, and seasonal products, the farmers market, farm gate sales, (GAS) ethical purchasing groups, the promotion of typical local products by some of the Large Retail Organizations (GDO), all these initiatives aim to the same goal and, strengthening their purpose will provide higher profits for producers as well as drastically reducing wastage.<\/p>\n<\/div><\/div><\/div><\/div><\/div>
![](\"https:\/\/unabuonaoccasione.it\/wp-content\/uploads\/2013\/10\/Langhe.jpg\" "\\"Langhe\\"")
<\/span><\/div><\/div><\/div><\/div><\/div>Fishing by-catch<\/h2><\/div>Remedies: orient fish consumption towards neglected varieties<\/strong><\/p>\nThe most obvious way to discourage discards is to ban them and impose a mandatory landfill. The European Union has also moved in this direction, introducing, with the new Common Fisheries Policy (CFP), a landing obligation for industrial and pelagic fisheries (medium-sized vessels).
\nBut beyond this, each of us can help limit the phenomenon by choosing to consume those delicious but neglected fish species that are currently discarded precisely because of their low commercial value, thus encouraging the creation of a new fish market.<\/p>\n<\/div><\/div><\/div><\/div><\/div>
![](\"https:\/\/unabuonaoccasione.it\/wp-content\/uploads\/2026\/01\/fish.jpg\" "\\"fish\\"")
<\/span><\/div><\/div><\/div><\/div><\/div><\/i><\/i><\/span>La Politica della pesca dell\u2019Unione Europea<\/span><\/a><\/h4><\/div>\nL\u2019Unione Europea, con la nuova Politica Comune della Pesca (PCP) definita nel Regolamento UE n. 1380 dell\u201911 dicembre 2013, ha introdotto l\u2019obbligo di sbarcare tutto il pesce catturato a partire dal 1\u00ba gennaio 2015 in ogni mare dell\u2019Unione per la pesca <\/strong>di sgombro, aringa, sugarello, mel\u00f9, pesce tamburo, acciuga, argentina, sardina, spratto, tonno rosso, pesce spada, tonno bianco, tonno obeso, marlin blu e bianco per la piccola e grande pesca pelagica e per la pesca industriale<\/strong>, a cui si aggiunge per il Mar Baltico<\/strong> l\u2019obbligo per ogni forma di pesca del salmone<\/strong>.
\nEntro il 2019 l’obbligo di sbarco sar\u00e0 esteso<\/strong> a tutte le altre specie e riguarder\u00e0 anche le acque non dell\u2019Unione e non soggette alla giurisdizione di altri Paesi.
\nL\u2019estensione dell\u2019obbligo di sbarco interesser\u00e0 il Mediterraneo a partire dal 1\u00b0 gennaio 2017.<\/p>\nIl consumatore che sta a valle della filiera di produzione e trasformazione del pesce pu\u00f2 influenzare in modo determinante il mercato con le sue scelte di consumo. Ma cosa fare concretamente? Richiedere sul mercato (ai piccoli pescivendoli, alla grande distribuzione e agli stessi pescatori) quelle specie attualmente non commercializzate ma in realt\u00e0 pescate e ributtate a mare proprio perch\u00e9 prive di valore commerciale.
\nFocalizziamo l\u2019attenzione sulle specie presenti nel \u201cmare nostrum\u201d<\/strong>, convinti che il primo passo<\/strong> per creare un nuovo mercato del pesce sia proprio incentivare certi tipi di consumo a livello locale.<\/strong><\/p>\n<\/div><\/div><\/div><\/div><\/div>Download the Slow Food PDF<\/strong><\/p>\n<\/div>- <\/i><\/span>Let’s eat them right!<\/a><\/div><\/li><\/ul><\/div><\/div><\/div><\/div>
Critical issues in the dealings between production and distribution<\/h2><\/div>Remedies: Redirecting and Reusing food surpluses<\/strong><\/p>\nAs a rule surpluses at this stage can be thought of as a fungible commodity, as it has the significant advantages of being cheaper (less heavy operating costs) and easier to recycle. For example, mozzarella cheese past their sell-by date<\/strong>, therefore returned or unsold, can be sold and \/ or used as fillings for frozen or pre-packaged pizzas.<\/p>\nIt is therefore important for the processing industry to find alternative uses or rebalance the bargaining procedure within the supply chain through sell offs and promotional offers by LRO (Italian GDO), as already happens for typical products (like panettone , pandoro and so on) after the Christmas time.<\/p>\n<\/div><\/div><\/div>
The European Union project Fusions (Food Use for Social Innovation by Optimising Waste Prevention Strategies) has created a cooperative platform that brings together all stakeholders (policy makers, producers, distributors, consumers\u2019 associations, etc..) simplifying interaction, thus contributing to reduce food waste the waste: the objective is to reduce it to (to slash it to a) 50% by 2020.<\/p>\n<\/div><\/div><\/div><\/div><\/div>
Forsaking the \u2018 doggy bag \u2018and other catering waste<\/h2><\/div>Remedies: New habits and New organizational policies<\/strong><\/p>\nRecently, new initiatives aimed at spreading the use of doggy bag or similar have sprung up in Italy too; one example worth mentioning<\/em><\/strong> o similari; citiamo per tutte \u2018is<\/strong> \u2018The Good advancing moving forward\u2019 in Lombardyand \u2018Buta Stupa\u2019<\/strong>in Piedmont. We can\u2019t still keep up with the Anglo-Saxon countries, but we are making progress. Also in the field of catering services (canteens)<\/strong> something starts to move, at least at the European level.<\/p>\nThe French multinational firm Sodexo, for example, has launched the Stop Wasting Food <\/strong>project, which tries to counteract the tendency to waste in canteens. It asks its customers not to use the tray<\/strong>, so that they will have to take less food at each step; it invites them to take a little at a time<\/strong> and in more rounds, keeping them informed about the food wastage footprint on the environment, for example.<\/p>\nIf all canteens were to adopt these principles, we would see a definite decrease in food waste in catering services. Again, pertaining the catering industry, to extend the practice of asking customers (which, in canteens, are regular by definition) to indicate their preferences in advance, a day earlier, would be beneficial.<\/p>\n<\/div><\/div><\/div><\/div><\/div>
Aesthetic imperfections<\/h2><\/div>Remedies: Ugly but Good<\/strong><\/p>\nHere it is necessary to intervene with information campaigns to explain that it is not at all certain that a less \u2018appealing\u2019 product is less healthy, tasty and nutritious too, indeed the opposite is usually true.<\/p>\n
Much remains to be done, especially by Governments and more generally by public authorities that should be in charge this type of intervention as a rule. Making information is, in fact, just one of the goals of A Good Opportunity<\/strong>.
\nIn this sense, much remains to be done, especially by Governments, and more generally, public bodies, which normally it would be for this type of intervention. To give information is, in fact, just one of the goals of A Good Opportunity.<\/p>\n<\/div><\/div><\/div><\/div><\/div>![](\"https:\/\/unabuonaoccasione.it\/wp-content\/uploads\/2013\/10\/poires_cle4bf873-79cc6.jpg\" "\\"poires_cle4bf873-79cc6\\"")
<\/span><\/div><\/div><\/div>![](\"https:\/\/unabuonaoccasione.it\/wp-content\/uploads\/2013\/10\/pommedeterre_cle07886d-1-012de.jpg\" "\\"pommedeterre_cle07886d-1-012de\\"")
<\/span><\/div><\/div><\/div><\/div><\/div>Full shelves<\/h2><\/div>Remedies: The \u2018decreasing\u2018<\/strong><\/p>\nEven in this case it is essential to launch effective information campaigns:<\/strong>we must realize that it s not the abundance of goods that determines the quality of the sales outlet.<\/strong>This is all the more a difficult task because full shelves infuse reassurance in a way, giving everyone the impression of being able to \u2018pick and choose\u2019 anything. A Good Opportunity <\/strong>is committed to raise consumers\u2019 awareness.<\/p>\n<\/div><\/div><\/div>People\u2019s, a supermarket in London, is managed by a cooperative which also includes customers, who, for 25 pounds per year and 4 hours of voluntary work per month, are allowed a 10% discount on their purchases. In addition, People\u2019s has an inside kitchen where products close to expiry are used to make ready meals (soups, pies, and so on).<\/p>\n<\/div><\/div><\/div><\/div><\/div>
Expiry Dates<\/h2><\/div>Remedies: Time must have a stop<\/p>\n
No, time cannot be stopped but even eternal youth is a myth!<\/a><\/p>\n<\/div><\/div><\/div><\/div><\/div>Damaged packaging<\/h2><\/div>Remedies: Make-up or Sale<\/strong><\/p>\nSurpluses resulting from the damage of secondary packaging can be remedied in two ways, by replacing it wherever possible (sustaining the cost of labour and material) or by discounting the price of the package.<\/p>\n<\/div><\/div><\/div><\/div><\/div>
Impulse buy<\/h2><\/div>Remedies: a sensible Marketing<\/strong><\/p>\nTo overcome this problem it is necessary to act in two directions, on the one hand it is necessary to launch information campaigns to reacquire the healthy habit planning purchases (the famous shopping list), on the other is necessary that the Large Retail Organizations change their promotional campaigns and put on the market pre-packaged individual meals (also with private label i.e. their own trademark) finally acknowledging that 31.2% of the Italian population (ISTAT 2011 census) consists of singles.<\/p>\n
In this regard, things are beginning to move: are worth mentioning, among others, the British initiative of Sainsbury\u2019s and Tesco called BOGOF<\/strong> or \u2018Buy One, Get One Free Late<\/strong>\u2019 to counteract waste due to 2\u00d71 or 3x2promotions. In this case, customers do buy two products at the price of one, but they can pick up the second one only a week later, so that they might be able to actually consume it. Likewise needs mentioning the promotional activity regarding products near their expiry date undertaken by all the already mentioned Large Retail Organizations, which has joined the project of A Good Opportunity<\/strong>.<\/p>\n<\/div><\/div><\/div>![](\"https:\/\/unabuonaoccasione.it\/wp-content\/uploads\/2026\/01\/cavolfiore-romano.jpg\" "\\"cavolfiore-romano\\"")
<\/span><\/div><\/div><\/div><\/div><\/div>The tendency to cook too much food<\/h2><\/div>Remedies: The happy sobriety<\/strong><\/p>\nTo get around this problem we should start, so to speak \u2026 from the beginning! The secret lies in helping children dealing with food in the right way<\/strong>, by encouraging them to finish their meals without leaving anything on the plate for example. Scolding or threats are unnecessary: they should be given less abundant portions, while explaining that leaving uneaten bites might lead to all sorts of undesirable consequences. By the way food is a primal object of interest for children<\/strong>, who want to know everything: what it is, where it comes from, who grew it, what are its properties (particularly its magical powers\u2026), etc.. Just playing on this spontaneous interest is the key to astounding results.<\/p>\nIf children are served smaller portions they are able to finish regularly, then adults are likely to adjust accordingly by cooking less food. In addition, the child of today is the adult of tomorrow, growing up in a house careful not to waste; he will probably perpetuate the same eating habits within his new family.<\/p>\n
Another aspect that need intervention, this time with adults, is the psychological reassurance. It would be great being able to explain to people that overeating is not a sign of economic and psychological well-being<\/strong> but, on the contrary, it is a clear indicator of insecurity<\/strong>. Psychologists teach us that searching for oral satisfaction is one of the most common strategies through which we try to control anxiety. Too bad it does not work, if anything partially, and for a very limited time.<\/p>\nOf course, we take care not to generalize too much: we cannot say it is all and the same for everyone, it is just that for many of us, the need for reassurance plays a relevant role. A higher level of psychological awareness could help reduce, at least in part, this phenomenon.<\/p>\n<\/div><\/div><\/div><\/div><\/div>
![](\"https:\/\/unabuonaoccasione.it\/wp-content\/uploads\/2013\/10\/Sf_salon-de-gusto-franken1084.jpg\" "\\"Sf_salon-de-gusto-franken1084\\"")
<\/span><\/div><\/div><\/div><\/div><\/div>Reluctance to use up leftovers<\/h2><\/div>Remedies: Master Chef with leftovers Recipes<\/strong><\/p>\nLeftovers from today\u2019s meal should be part of tomorrow\u2019s meal, but often it is not so, for several reasons. First of all, in our society, which gives much importance to the ostentation of well-being, to use up of leftovers is often perceived as a behaviour typical of \u2018poor devils\u2019<\/strong>; that is way saving leftovers has to be done almost stealthily, within the household, far from prying eyes. Never ever, we would venture to serve a dish based on reworked leftovers in a convivial situation.<\/p>\nTake for example the common leftover flan: Who would dream at a dinner with friends to put it on the table saying it was made with the leftovers?<\/p>\n
But, one wonders whether these social niceties are preferable to our grandparents (creative leftover users) conviviality, certainly more easygoing and friendly. The answer is up to you.<\/p>\n
Another problem lies in the fact that while, our grandparents were \u2018well trained\u2019 to cook leftovers<\/strong>, we have lost this ability along the way (apart from some worthy exception). Also because the recipes for leftovers from the day before are often more complicated, requiring more time and application than the \u2018usual\u2019 ones. Making \u201carancini\u201d with rice, meatballs with scraps of meat, flash-frying in a pan pasta from the day before (which, by the way, if you know how to make it gets crunchy and tastier than the original one) \u2026 these are some of yesterday \u2018classics\u2019, today less and less put into practice today.<\/p>\nTo refresh our memory we asked Slow Food<\/strong> to publish on our platform a series of recipes<\/a>, from the easiest to the most elaborate, focusing on creative ways to use up leftovers.<\/strong><\/p>\n<\/div><\/div><\/div>
It is not true that \u2018there is a remedy for all\u2019, as the saying goes. It is true, however, that often with a bit of \u2018common sense and goodwill you can find solutions to many of the problems that beset us. As we believe we are not lacking in both good sense and goodwill, let us try to outline some possible solutions to the various and complex criticalities due to food waste. Below are listed the ones already described in the section \u2018Who wastes and why\u2019, each of them followed by some specific, possible corrective measures.<\/p>\n
A general remedy for food surpluses produced in almost all stages of the supply chain (the only exception are those ensuing the consumption stage) is to allocate them to those in need through the food bank and the charitable organizations. Among these, in Italy, should be mentioned the Food Bank<\/strong> and Last Minute Market.<\/strong><\/p>\n Download PDF for more information:<\/strong><\/p>\n<\/div> Remedy: Relocation of the agricultural economy<\/strong><\/p>\n Notwithstanding the CAP (Common Agricultural Policy of the EU) intervention to protect the European agricultural market from third countries competitors and in spite of its compensating fruit and vegetable surplus by giving it a specific use and destination,<\/span> (including free distribution), there is still an excessively large amount of unpicked products in the fruit and vegetable segment.<\/p>\n<\/div><\/div><\/div> It seems to us that a most effective tool to reduce it significantly is the \u2018relocation\u2019 of the agricultural economy and the return to a local dimension where demand easily meets supply, producers meet consumers. Promoting \u201cfarm to table\u201d products, and seasonal products, the farmers market, farm gate sales, (GAS) ethical purchasing groups, the promotion of typical local products by some of the Large Retail Organizations (GDO), all these initiatives aim to the same goal and, strengthening their purpose will provide higher profits for producers as well as drastically reducing wastage.<\/p>\n<\/div><\/div><\/div><\/div><\/div> Remedies: orient fish consumption towards neglected varieties<\/strong><\/p>\n The most obvious way to discourage discards is to ban them and impose a mandatory landfill. The European Union has also moved in this direction, introducing, with the new Common Fisheries Policy (CFP), a landing obligation for industrial and pelagic fisheries (medium-sized vessels). L\u2019Unione Europea, con la nuova Politica Comune della Pesca (PCP) definita nel Regolamento UE n. 1380 dell\u201911 dicembre 2013, ha introdotto l\u2019obbligo di sbarcare tutto il pesce catturato a partire dal 1\u00ba gennaio 2015 in ogni mare dell\u2019Unione per la pesca <\/strong>di sgombro, aringa, sugarello, mel\u00f9, pesce tamburo, acciuga, argentina, sardina, spratto, tonno rosso, pesce spada, tonno bianco, tonno obeso, marlin blu e bianco per la piccola e grande pesca pelagica e per la pesca industriale<\/strong>, a cui si aggiunge per il Mar Baltico<\/strong> l\u2019obbligo per ogni forma di pesca del salmone<\/strong>. Il consumatore che sta a valle della filiera di produzione e trasformazione del pesce pu\u00f2 influenzare in modo determinante il mercato con le sue scelte di consumo. Ma cosa fare concretamente? Richiedere sul mercato (ai piccoli pescivendoli, alla grande distribuzione e agli stessi pescatori) quelle specie attualmente non commercializzate ma in realt\u00e0 pescate e ributtate a mare proprio perch\u00e9 prive di valore commerciale. Download the Slow Food PDF<\/strong><\/p>\n<\/div> Remedies: Redirecting and Reusing food surpluses<\/strong><\/p>\n As a rule surpluses at this stage can be thought of as a fungible commodity, as it has the significant advantages of being cheaper (less heavy operating costs) and easier to recycle. For example, mozzarella cheese past their sell-by date<\/strong>, therefore returned or unsold, can be sold and \/ or used as fillings for frozen or pre-packaged pizzas.<\/p>\n It is therefore important for the processing industry to find alternative uses or rebalance the bargaining procedure within the supply chain through sell offs and promotional offers by LRO (Italian GDO), as already happens for typical products (like panettone , pandoro and so on) after the Christmas time.<\/p>\n<\/div><\/div><\/div> The European Union project Fusions (Food Use for Social Innovation by Optimising Waste Prevention Strategies) has created a cooperative platform that brings together all stakeholders (policy makers, producers, distributors, consumers\u2019 associations, etc..) simplifying interaction, thus contributing to reduce food waste the waste: the objective is to reduce it to (to slash it to a) 50% by 2020.<\/p>\n<\/div><\/div><\/div><\/div><\/div> Remedies: New habits and New organizational policies<\/strong><\/p>\n Recently, new initiatives aimed at spreading the use of doggy bag or similar have sprung up in Italy too; one example worth mentioning<\/em><\/strong> o similari; citiamo per tutte \u2018is<\/strong> \u2018The Good advancing moving forward\u2019 in Lombardyand \u2018Buta Stupa\u2019<\/strong>in Piedmont. We can\u2019t still keep up with the Anglo-Saxon countries, but we are making progress. Also in the field of catering services (canteens)<\/strong> something starts to move, at least at the European level.<\/p>\n The French multinational firm Sodexo, for example, has launched the Stop Wasting Food <\/strong>project, which tries to counteract the tendency to waste in canteens. It asks its customers not to use the tray<\/strong>, so that they will have to take less food at each step; it invites them to take a little at a time<\/strong> and in more rounds, keeping them informed about the food wastage footprint on the environment, for example.<\/p>\n If all canteens were to adopt these principles, we would see a definite decrease in food waste in catering services. Again, pertaining the catering industry, to extend the practice of asking customers (which, in canteens, are regular by definition) to indicate their preferences in advance, a day earlier, would be beneficial.<\/p>\n<\/div><\/div><\/div><\/div><\/div> Remedies: Ugly but Good<\/strong><\/p>\n Here it is necessary to intervene with information campaigns to explain that it is not at all certain that a less \u2018appealing\u2019 product is less healthy, tasty and nutritious too, indeed the opposite is usually true.<\/p>\n Much remains to be done, especially by Governments and more generally by public authorities that should be in charge this type of intervention as a rule. Making information is, in fact, just one of the goals of A Good Opportunity<\/strong>. Remedies: The \u2018decreasing\u2018<\/strong><\/p>\n Even in this case it is essential to launch effective information campaigns:<\/strong>we must realize that it s not the abundance of goods that determines the quality of the sales outlet.<\/strong>This is all the more a difficult task because full shelves infuse reassurance in a way, giving everyone the impression of being able to \u2018pick and choose\u2019 anything. A Good Opportunity <\/strong>is committed to raise consumers\u2019 awareness.<\/p>\n<\/div><\/div><\/div> People\u2019s, a supermarket in London, is managed by a cooperative which also includes customers, who, for 25 pounds per year and 4 hours of voluntary work per month, are allowed a 10% discount on their purchases. In addition, People\u2019s has an inside kitchen where products close to expiry are used to make ready meals (soups, pies, and so on).<\/p>\n<\/div><\/div><\/div><\/div><\/div> Remedies: Time must have a stop<\/p>\n No, time cannot be stopped but even eternal youth is a myth!<\/a><\/p>\n<\/div><\/div><\/div><\/div><\/div> Remedies: Make-up or Sale<\/strong><\/p>\n Surpluses resulting from the damage of secondary packaging can be remedied in two ways, by replacing it wherever possible (sustaining the cost of labour and material) or by discounting the price of the package.<\/p>\n<\/div><\/div><\/div><\/div><\/div> Remedies: a sensible Marketing<\/strong><\/p>\n To overcome this problem it is necessary to act in two directions, on the one hand it is necessary to launch information campaigns to reacquire the healthy habit planning purchases (the famous shopping list), on the other is necessary that the Large Retail Organizations change their promotional campaigns and put on the market pre-packaged individual meals (also with private label i.e. their own trademark) finally acknowledging that 31.2% of the Italian population (ISTAT 2011 census) consists of singles.<\/p>\n In this regard, things are beginning to move: are worth mentioning, among others, the British initiative of Sainsbury\u2019s and Tesco called BOGOF<\/strong> or \u2018Buy One, Get One Free Late<\/strong>\u2019 to counteract waste due to 2\u00d71 or 3x2promotions. In this case, customers do buy two products at the price of one, but they can pick up the second one only a week later, so that they might be able to actually consume it. Likewise needs mentioning the promotional activity regarding products near their expiry date undertaken by all the already mentioned Large Retail Organizations, which has joined the project of A Good Opportunity<\/strong>.<\/p>\n<\/div><\/div><\/div> Remedies: The happy sobriety<\/strong><\/p>\n To get around this problem we should start, so to speak \u2026 from the beginning! The secret lies in helping children dealing with food in the right way<\/strong>, by encouraging them to finish their meals without leaving anything on the plate for example. Scolding or threats are unnecessary: they should be given less abundant portions, while explaining that leaving uneaten bites might lead to all sorts of undesirable consequences. By the way food is a primal object of interest for children<\/strong>, who want to know everything: what it is, where it comes from, who grew it, what are its properties (particularly its magical powers\u2026), etc.. Just playing on this spontaneous interest is the key to astounding results.<\/p>\n If children are served smaller portions they are able to finish regularly, then adults are likely to adjust accordingly by cooking less food. In addition, the child of today is the adult of tomorrow, growing up in a house careful not to waste; he will probably perpetuate the same eating habits within his new family.<\/p>\n Another aspect that need intervention, this time with adults, is the psychological reassurance. It would be great being able to explain to people that overeating is not a sign of economic and psychological well-being<\/strong> but, on the contrary, it is a clear indicator of insecurity<\/strong>. Psychologists teach us that searching for oral satisfaction is one of the most common strategies through which we try to control anxiety. Too bad it does not work, if anything partially, and for a very limited time.<\/p>\n Of course, we take care not to generalize too much: we cannot say it is all and the same for everyone, it is just that for many of us, the need for reassurance plays a relevant role. A higher level of psychological awareness could help reduce, at least in part, this phenomenon.<\/p>\n<\/div><\/div><\/div><\/div><\/div> Remedies: Master Chef with leftovers Recipes<\/strong><\/p>\n Leftovers from today\u2019s meal should be part of tomorrow\u2019s meal, but often it is not so, for several reasons. First of all, in our society, which gives much importance to the ostentation of well-being, to use up of leftovers is often perceived as a behaviour typical of \u2018poor devils\u2019<\/strong>; that is way saving leftovers has to be done almost stealthily, within the household, far from prying eyes. Never ever, we would venture to serve a dish based on reworked leftovers in a convivial situation.<\/p>\n Take for example the common leftover flan: Who would dream at a dinner with friends to put it on the table saying it was made with the leftovers?<\/p>\n But, one wonders whether these social niceties are preferable to our grandparents (creative leftover users) conviviality, certainly more easygoing and friendly. The answer is up to you.<\/p>\n Another problem lies in the fact that while, our grandparents were \u2018well trained\u2019 to cook leftovers<\/strong>, we have lost this ability along the way (apart from some worthy exception). Also because the recipes for leftovers from the day before are often more complicated, requiring more time and application than the \u2018usual\u2019 ones. Making \u201carancini\u201d with rice, meatballs with scraps of meat, flash-frying in a pan pasta from the day before (which, by the way, if you know how to make it gets crunchy and tastier than the original one) \u2026 these are some of yesterday \u2018classics\u2019, today less and less put into practice today.<\/p>\n To refresh our memory we asked Slow Food<\/strong> to publish on our platform a series of recipes<\/a>, from the easiest to the most elaborate, focusing on creative ways to use up leftovers.<\/strong><\/p>\n<\/div><\/div><\/div>Overproduction<\/h2><\/div>
<\/i><\/i><\/span>EU ALLOWANCE<\/span><\/a><\/h4><\/div>
<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/span><\/div><\/div><\/div><\/div><\/div>Fishing by-catch<\/h2><\/div>
\nBut beyond this, each of us can help limit the phenomenon by choosing to consume those delicious but neglected fish species that are currently discarded precisely because of their low commercial value, thus encouraging the creation of a new fish market.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/span><\/div><\/div><\/div><\/div><\/div><\/i><\/i><\/span>La Politica della pesca dell\u2019Unione Europea<\/span><\/a><\/h4><\/div>
\nEntro il 2019 l’obbligo di sbarco sar\u00e0 esteso<\/strong> a tutte le altre specie e riguarder\u00e0 anche le acque non dell\u2019Unione e non soggette alla giurisdizione di altri Paesi.
\nL\u2019estensione dell\u2019obbligo di sbarco interesser\u00e0 il Mediterraneo a partire dal 1\u00b0 gennaio 2017.<\/p>\n
\nFocalizziamo l\u2019attenzione sulle specie presenti nel \u201cmare nostrum\u201d<\/strong>, convinti che il primo passo<\/strong> per creare un nuovo mercato del pesce sia proprio incentivare certi tipi di consumo a livello locale.<\/strong><\/p>\n<\/div><\/div><\/div><\/div><\/div>Critical issues in the dealings between production and distribution<\/h2><\/div>
Forsaking the \u2018 doggy bag \u2018and other catering waste<\/h2><\/div>
Aesthetic imperfections<\/h2><\/div>
\nIn this sense, much remains to be done, especially by Governments, and more generally, public bodies, which normally it would be for this type of intervention. To give information is, in fact, just one of the goals of A Good Opportunity.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/span><\/div><\/div><\/div><\/span><\/div><\/div><\/div><\/div><\/div>Full shelves<\/h2><\/div>
Expiry Dates<\/h2><\/div>
Damaged packaging<\/h2><\/div>
Impulse buy<\/h2><\/div>
<\/span><\/div><\/div><\/div><\/div><\/div>The tendency to cook too much food<\/h2><\/div>
<\/span><\/div><\/div><\/div><\/div><\/div>Reluctance to use up leftovers<\/h2><\/div>