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

dc.contributorEconomy Divisionen_US
dc.contributor.authorUnited Nations Environment Programmeen_US
dc.coverage.spatialGlobalen_US
dc.date.accessioned2020-09-30T10:02:35Z
dc.date.available2020-09-30T10:02:35Z
dc.date.issued2020
dc.identifier.urihttps://wedocs.unep.org/20.500.11822/33951
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_US
dc.formatTexten_US
dc.languageEnglishen_US
dc.rightsPublicen_US
dc.subjectwaste managementen_US
dc.subjectfooden_US
dc.subjectfood reserveen_US
dc.subjectsustainable consumptionen_US
dc.titleSaving the Scraps: Reducing Food Waste in the Kitchen - The Edible Schoolyard Projecten_US
dc.typeManuals, Guides and Toolkitsen_US
wd.identifier.sdgSDG 2 - No Hungeren_US
wd.identifier.sdgSDG 12 - Responsible Consumption and Productionen_US
wd.tagsFood Wasteen_US
wd.topicsChemicals and Pollution Actionen_US
wd.topicsResource Efficiencyen_US
wd.identifier.pagesnumber16 pagesen_US


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