The Consulate of Adelaide, as part of the events for the Week of Italian Cuisine in the World, is promoting a meeting with chef and educator Rosa Matto on strategies to reduce waste in the kitchen. On 23 November, at the Food Innovation Laboratory of the University of Adelaide, Rosa Matto will speak with Steven Lapidge, CEO of End Food Waste Australia, and Tania Paola, President of Slow Food South Australia.
According to the latest figures, food waste costs Australians $36.6 billion a year or up to $2,500 per household per year.
The foods that are most wasted are vegetables, especially bagged salad, fruit - especially bananas - and then bread and milk.
According to Rosa Matto, the answer to this problem could come from the past, the way grandmothers and grandfathers used to choose what to put on the table and how to get it.
'There are many small things we can do to avoid wasting food, try to do our shopping every day and grow produce in our gardens,' argues the chef
"we have to go back to the past; our food has to be good and clean. We can grow our own or go to markets, grocery shopping must become almost a political act'.
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