Awareness about the problem of food needs in the world is a fact to which the society is becoming more sensitive day. For the year 2050, the United Nations estimates the food production capacity worldwide will be increased by more than 70% if we are to feed a population that will increase from 7000 to 9000000000 inhabitants.
But the truth is that more than one third of world food production, 1.300 millions of tons, They are wasted yearly, It is according to data provided by the European Union and, if we trust the study developed by BIO Intelligence Service, “Preparatory Study on food waste across EU 27”, 89 million tons of food safe is thrown away only in the countries covered by the EEC.
According to this study, and relating to hospitality, estimates responsibility of restaurants and caterers throughout this waste are placed in a 14 %.
In this situation, it is no wonder that consciousness around substantially reduce this waste of resources has come to restaurants. They are beginning to see initiatives fully focused on minimizing these residues by promoting the formulas sustainable restaurants and re-use of food, in perfect state, They can be reprocessed in other dishes and services, contributing to the sustainability.
We do not talk, evidently, the re-use of scraps diners, that the laws and regulations of sanitation and hygiene must be compulsorily consumed by the same or discarded, but those foods and products that are not consumed and that can be applied to other elaborations or redistributed through other channels.
This is the idea that promotes sustainability and is entering the restoration of a constantly.
One of the philosophies that more is spreading is to “Zero Waste”, zero waste, which it draws much of its application in preparation of recipes that take advantage of all what normally dismiss, either by their appearance or not knowing alternatives elaborations.
A line the restaurant Mimi Cheng in New York, known for its traditional recipes meatballs with pork and beef, has begun to be applied in the preparation of their daily menus reusing products that are normally discarded.
But this initiative is not isolated, but walks hand pop-up project wastED, initiated by renowned environmentalist chef Dan Barber, which began as a pilot at the Blue Hill restaurant in New York and now leads the formation of other restaurants these lines of sustainable production.
The idea of this movement is based on something as basic as maximizing the use of the product, in the same line It has been done traditionally in homes. In the case of Spain, the use of the remains is very common in foods like old clothes, made from the remains of cooked, the mass of croquettes, tortilla and meat sauce, Castilian soup with leftover bread from the previous day or dishes like rice and other murciano caldron whose funds are made with the remains of fish that are not of an appetizing appearance.
In the same way, in the English city of Leeds, we find the cook Adam Smith, alma mater of proyecto The Real Junk Food, which it is based on a restaurant that makes its products through donations received from other participants in the food chain, like supermarkets that are going to discard products, and he is able to develop 400 menus for each donated ton, with the peculiarity that the customer pays at will, that is to say, as you can and satisfaction you had.
But we can not fail to mention in this article, because of their importance, the important international plan REFRESH, that is included within the project of the European Community Horizonte 2020 under the name “Resource Efficient Food and Drink for the Entire Supply Chain”.
This project is carried out with the participation of more than 26 countries, including China included, establishes a research plan which involves all types of businesses food process, including restaurants and caterers, to develop solutions that minimize the generation of food waste and the results are beginning to shed its first fruits.
Either way, solutions to a problem that seriously affects world hunger and environmental pollution, They go through the necessary awareness of all in seeking a better world, less polluted and, especially, more involved in solidarity.