The First celebration of the International Day of Awareness of Food Waste & Loss
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This really baffles me! Is it crazy that we first over produce one particular crop killing soil diversity and biodiversity and then we go and dump it?
With over 60 percent of the worlds calories coming from 4 crops, one of them being wheat, are we wasting food and killing #biodiversity at the same time? An easy way to preserve your stale bread is to make bread crumbs, croutons and a grandma style bread pudding.
Recipe-
To make bread crumbs dry out your stale bread in the oven at 150 for about 40 mins and blitz in a food processor to your prefer grind! More recipes for stale bread to follow!
#Worldhunger is on the rise and despite that an estimated 1/3 of all food produced globally is lost or goes to waste. We all have a part to play in reducing food loss and waste, not only for the sake of the food but for the resources that go into it. Let’s join hands and do our bit for the #planet🌍
Radhika Khandelwal is a Chef and Owner at Radish Hospitality Pvt Ltd who has steadily carved a formidable and firm foundation for herself in the zero-waste and biodiversity movements through her restaurant Fig & Maple in New Delhi, India. From the early days of her training as a Chef, Radhika has championed food security through encouraging biodiversity. Her kitchen is well-known for playing host to indigenous Indian ingredients like Black chakhao rice, bok phool from West Bengal, lotus stems, and a wide variety of seasonal greens that are used in her salads.
Passionate for a secure food future and for local, sustainable and seasonal cooking, Khandelwal ensures food is prepared with a zero-waste approach by focusing on root-to-shoot cooking. As an advocate of sustainability and a member of the Chefs’ Manifesto working to fulfil the objectives of SDG2 (Zero Hunger), Khandelwal launched a 45-day long campaign titled “Be a #ZeroWasteHero”. This campaign raised awareness of issues such as hunger, biodiversity, climate change, and food waste.
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