Saving the Scraps: Reducing Food Waste in the Kitchen - The Edible Schoolyard Project

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dc.contributor.authorUnited Nations Environment Programme
dc.contributor.organizationEconomy Division
dc.date.accessioned2020-09-30T10:02:35Z
dc.date.available2020-09-30T10:02:35Z
dc.date.issued2020
dc.descriptionValuing every bit of the food that has been produced means taking it to its full potential, making every bite a delight. This very approach has given us some of the world’s most delicious, iconic dishes. Think about French toast, Italian ravioli, fried rice or pickles, but also many more local traditional ones. They all are creative responses to reducing waste, honoring the farmer’s work and nature while reducing cost. In this lesson, you will learn about food waste and then try making some recipes utilizing ingredients that might have otherwise been wasted.en
dc.formatText
dc.identifier.urihttps://wedocs.unep.org/handle/20.500.11822/33951
dc.languageEnglish
dc.page.number16 pages
dc.rights.accessLevelPublic
dc.subjectwaste management
dc.subjectfood
dc.subjectfood reserve
dc.subjectsustainable consumption
dc.subjectFood Waste
dc.subject.sdgSDG 2 - Zero Hunger
dc.subject.sdgSDG 12 - Responsible Consumption and Production
dc.subject.themechemistry
dc.subject.themechemical pollution
dc.subject.themeresources
dc.subject.themeresource efficiency
dc.titleSaving the Scraps: Reducing Food Waste in the Kitchen - The Edible Schoolyard Projecten
dc.typeCommunication or other resource

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