Harnessing the food in its entirety is healthy and sustainable

2 de February de 2017, por em Good practices, Sustainability
Harnessing the food in its entirety is healthy and sustainable

The waste of food occurs from planting to reaching consumers. These, in turn, lose food for inadequate conservation and often waste parts of foods that could be used freely in daily food, such as: stalk, bark, bramble, leaf and seed.

The use of these parts is called full utilization of food and has been seen as an important factor against food waste and money, as well as in favor of the search for a more nutritious diet, since often the stalks, leaves and barks Are richer in nutrients than the food we are used to eating.

In this way, a food composed of fully utilized foods is important, as it becomes rich and varied, with reduced cost, besides allowing various combinations and presentations.

Food that can be used in full

Leaves Carrot, beetroot, sweet potato, turnip, cauliflower, pumpkin, mustard, mint, broccoli and radish.
Talos Cauliflower, broccoli, beets.
Peas Potato, banana, tangerine, orange, papaya, cucumber, apple, pineapple, eggplant, beet, melon, passion fruit, guava, mango, pumpkin.
Bits and Pieces Watermelon, passion fruit.
Seeds Pumpkin, melon, jackfruit.


Reuse tips

Banana – You can use the peel to make cakes and sweets. You only need to sanitize and put in the recipe (there is more potassium in the bark than in the pulp itself).

Cabbage – The stalk can be used to make a cabbage juice, as well as mixed in the rice, sautéed with meat or come as one of the ingredients of the farofa.

Zucchini – Peel is the main ingredient for making a zucchini cake, for example.

Papaya – Juice with the peel, a source rich in vitamin C.

Pineapple – You can make farofa, juice and tea.

Source: Text distributed by Loyola College, Belo Horizonte, to students of the 4th year of elementary school, as material to be used in the discipline of Sciences.