Last 31^st of March, CEPROF offered an Educational Dinner in the frame of the VET LOVES FOOD Project, aimed at raising awareness against food waste through innovation in VET.

During such a lovely event, which took place in CEPROF’s facilities, the following menu was cooked and served by the students:

Couvert:

– Lupin humus with potato peel chips and naan bread

– Seasonal vegetables patanisca

Starters:

Green pea cream soup with crispy bacon

Main course:

Chickpea burger with broccoli and spices sauce (the sauce is made out of the broccoli boiling water) roasted potato (with peel) and seasonal vegetables (pumpkin, broccoli and broad beans)

Dessert:

Bread pudding (can be made with bread leftovers) with orange cream (seasonal fruit).

During the event, attended by more than 40 people, the VET LOVES FOOD Project, was presented, along with its recently created Manifesto.

Here we leave you a great video of the preparation of the menu for the dinner! Don’t miss it!

We want to thank CEPROF, in the name of the whole consortium, for their excellent work raising awareness on food waste prevention and presenting the VET LOVES FOOD objectives, for a greener and more sustainable world!

Do you want to know more about the VET LOVES FOOD path? Visit our website and subscribe our Manifesto! Take the leap and be part of the change!

Stay tuned for more news about the VET LOVES FOOD Project!

In this short article we will introduce the main hierarchy to prevent food waste and the different options you can use before food disposal, ordered from the most preferable option to the least preferable option.

1. PREVENTION

• Avoid surplus food generation throughout food production and consumption.
• Prevent food waste generation throughout the food supply chain.

2. RE-USE (human consumption)

• Re-use surplus food for human consumption through redistribution networks and food banks while respecting safety and hygiene norms.

3. RE-USE (animal feed)

• Feed use of certain food no longer intended for human consumption following European Commission guidelines.

4. REUSE (by-products) / RECYCLE (food waste)

• Revalorise by-products from food processing and food waste into added-value products by processes that keep the high value of the molecule bonds of the material.

5. RECYCLE (nutrients recovery)

• Recovery of substances contained in food waste for low added-value uses such as composting, digestate from anaerobic digestion, among others.

6. RECOVERY (energy)

• Incineration of food waste with energy recovery.

7. DISPOSAL

• Waste incinerated without energy recovery.
• Waste sent to landfill.
• Waste ingredient/product for sewage disposal.

Learn more about this: https://food.ec.europa.eu/safety/food-waste/eu-actions-against-food-waste/food-waste-measurement_en