Waste not want not: Peruvian drive to feed more with less

Peruvian cook Isabel Santos prepares a salad with carrot peels and pea shells at a community kitchen in Lima; a disciple of a sustainable cuisine movement seeking to tackle hunger and food waste at the same servings that include “the peels of po - 76-year-old told AFP.

Santos is a follower of the “Optipromotes the concept of nose-to-tail cooking - part of a more planet-friendly ing world-wide. “There is no such thing de Bellido kitchen in a poor district of southern Lima.

“An ingredient has to be used in its third of food is wasted while 800 million people go hungry. Palmiro and his wife ruvian soup and community kitchens and share recipes through their project nous Quechua language and was created 11 years ago to promote “culinary of ingredients that would normally end up in the garbage have been... turned

Not only tasty but healthy too: “many of these (formerly discarded) - People told him that “it is one thing not

The concept seems to have taken root. The salad “seems delicious is sold for the equivalent of about $1.30. Also on offer that day was a drinks made with lemon and celery peels. soup kitchen in another part of Lima dients once discarded. Clients also end up saving money because they learn to consume the entirety of every product wasted the equivalent of a billion meals every day in 2022. main elements: food preservation through methods such as fermenand cooking with parts previously conis planet Earth: the more nutrition can - also reducing the greenhouse gases released from the decomposition of organic waste.

Melissa Castro, head chef at Ccori prepares a dish using the peels, leaves, and stems of vegetables and fruits in a restaurant laboratory where a team of chefs and nutritionists investigate culinary techniques to optimize food.

A dish prepared by a group of women in charge of a soup kitchen using the peels, leaves, and stems of vegetables and fruits using culinary techniques to optimize food.

Anita Clemente prepares food using the peels, leaves, and stems of vegetables and fruits using culinary techniques to optimize food.

A group of women in charge of a soup kitchen prepare food using the peels, leaves, and stems of vegetables and fruits using culinary techniques to optimize food.

People eat at a soup kitchen run by a group of women that prepare food using the peels, leaves, and stems of vegetables and fruits using culinary techniques to optimize food.

A dish being prepared using the peels, leaves, and stems of vegetables and fruits in a restaurant laboratory.

A woman prepares food using the peels, leaves and stems of vegetables and fruits.