Fact sheet written by Christian Abrate, Viola Ghitti, Nicola Silipo Caliò from the Gastronomic Design Sciences course of the UNISG Bachelor of Science in Gastronomic Sciences and Cultures.
Author: Alberto Grandi, Daniele Soffiati
Produced by: OnePodcast
Distribution year: 2022
Language: Italian
Episode: #53 Don’t throw it away!
Guest episode: Alessio Cicchini
Podcast description
The podcast “DOI: Designation of Origin Invented” talks about food across the board, covering topics such as history,economics, politics and food quality, with a clear sustainable and circular approach to this sector.
The podcast takes the listener on a journey inside the world of agribusiness, showing how each product holds stories of territories, traditions and people. Through interviews, insights and stories, “DOI” addresses crucial issues such as ethical supply chains, green innovation, taste education, environmental impact and the cultural value of food.
The format is designed for those who want to look beyond the plate and discover how and why we produce and consume what we eat, offering insights into the link between food, society and climate change.
Episode Description.
The episode “Don’t Throw It Away!” offers useful strategies for reducing food waste, offering practical examples of how to reuse often-overlooked ingredients to create tasty dishes. In addition, tips are shared on how to optimize the use of food in the kitchen so you can save money on groceries as well.
Guest of the episode is Alessio Cicchini, content creator and food specialist known as @Rucoolaaa, who has dedicated much of his social content to the issue of food waste.
The first part of the episode presents some data on food waste in Italy and attempts to understand the causes of this phenomenon. According to the host, the roots are to be found in human nature and the obsessive desire for accumulation that characterizes today’s consumerist societies . The hosts also delve into Cicchini’s personal reasons for dedicating himself to this issue, to the point of turning it into a social awareness project.
The second part focuses instead on practical techniques to help consumers buy less and, consequently, waste less. Suggestions include: properly storing fruits and vegetables-foods among the most spoilage-prone-and not demonizing frozen food, as long as it is frozen shortly after harvest to keep nutritional properties intact.
In the final minutes of the episode, we discuss how good sustainable cooking practices can have a positive impact not only on household food management , but also on the health of the planet.
Listen to the epiosodium here:
