Throwing food away sends world's scarce water gushing down the plughole

Oranges rotting on a London market stall. Wasting food leads to the waste of huge quantities of water. Photograph: Martin Godwin
"Britons bin millions of tonnes of food each year – a crime compounded by the waste of all the water used to grow it.

As consumers throw millions of tonnes of uneaten food into the bin each year, few give a thought to the hidden cost of such waste – the water that it took to grow the food.
But new research shows that we throw away, on average, twice as much water per year in the form of uneaten food as we use for washing and drinking.
What is worse, increasing amounts of our food comes from countries where water is scarce, meaning the food we discard has a huge hidden impact on the depletion of valuable water resources across the world.
According to the first comprehensive study into the impact of the "embedded water" in the UK's food waste on world water supplies, more than a 5% of the water used by the UK is thrown away in the form of uneaten food.
The research was carried out by the government's Waste and Resources Action Programme (Wrap) and the green campaigning group WWF, and is published with the title: Water and Carbon Footprint of Household Food Waste in the UK.
The water used to produce food thrown away by households in the UK amounts to about 6.2bn cubic metres a year.
That represents 6% of the UK's total water footprint, which includes water used in industry and agriculture.
About a quarter of the water used to grow and process the wasted food originates in the UK, but much of it comes from countries that are already experiencing water stress.
Green campaigners have for years called for more attention to be paid to "hidden" or "embedded" water – water that is used in the production of all sorts of goods, from food and clothing to cars and furniture, and which represents a hidden cost on exports.
As more countries suffer from water scarcity, these exports can further deplete natural resources and cause environmental problems such as salination – which can render land unfit for growing crops – and higher prices for water to poorer consumers.
Food waste carries another environmental cost: it accounts for about 3% of the UK's annual greenhouse gas emissions, equivalent to the amount generated by 7m cars each year.
That is enough to cancel out the greenhouse gases saved each year by British households' recycling efforts.
Liz Goodwin, chief executive at Wrap, said: "These figures are quite staggering. Although greenhouse gas emissions have been widely discussed, the water used to produce food and drink has been overlooked until recently.
"However, growing concern over the availability of water in the UK and abroad, and security of the supply of food, means that it is vital we understand the connections between food waste, water and climate change."
She said the organisation – which is threatened with budget cuts – would work further with retailers, food and drink companies and local authorities to reduce the amount of food wasted.
David Tickner, head of freshwater programmes at WWF, said consumers could make a "small but very significant" contribution to reducing water stress if they tried to avoid wasting so much food."

Fonte e imagem:


Hoje é o Dia Mundial da Água, a sua preservação é essencial. Este artigo demonstra a ligação entre o desperdício de alimentos e, subsequentemente, de água. Acresce o gasto de todos os factores associados à sua produção: adubos, combustíveis, mão-de-obra, etc. Um assunto para reflectir, mais uma oportunidade para reduzir os nossos consumos.

Comer Bem é mais Barato - Lançamento da campanha

Comer Bem é Mais Barato - Chocolate

Comer Bem é mais Barato

"COMER BEM É MAIS BARATO é o mote da campanha criada pela Fundação Gulbenkian, Fundação EDP e SIC, com o apoio da DECO e da Associação Portuguesa dos Nutricionistas, com o objectivo de contribuir para mudar atitudes e comportamentos alimentares das famílias portuguesas.

Esta campanha foi motivada por dados que dão conta de uma progressiva deterioração dos hábitos alimentares dos portugueses, que a crise económica e social veio agravar, havendo uma relação directa entre a falta de recursos, o pouco tempo de que dispõem e a falta de informação ou de motivação para melhorarem hábitos de consumo e de confecção dos alimentos.

A campanha televisiva foi lançada ontem pela SIC com o intuito de transmitir um conjunto de informações e conselhos que permitam a cada família fazer uma escolha alimentar mais consciente, responsável e económica. Nas próximas semanas serão apresentadas 7 refeições completas e equilibradas, do ponto de vista nutricional, pelo valor de 1€. 

A campanha terá ainda um roadshow - uma carrinha que viajará por sete cidades, parando em locais públicos para confeccionar as receitas da campanha. Nestas paragens será proposto o regresso ao tipo de cozinha tradicionalmente praticada na bacia do Mediterrâneo, com base em nutrientes como o azeite, os frutos e legumes frescos e o consumo moderado de produtos lácteos, carne e peixe. Entre os alimentos serão identificados aqueles que, pelo preço reduzido, melhor se encaixam nos orçamentos familiares carenciados. As cidades serão Lisboa, Porto, Coimbra, Viana do Castelo, Santarém, Évora e Faro.

Nestas acções de proximidade está prevista ainda a distribuição gratuita de um livro com as receitas divulgadas durante a Campanha."

Fonte e imagem:

Esparguete com courgete, avelãs e passas

Romulo Yanes
Serve 4| Preparação: 15m | Tempo total: 20m

Ingredientes

Instruções

  1. Coza a massa, de acordo com as instruções do pacote. Escoe e coloque de volta na panela.
  2. Aqueça o azeite numa frigideira grande, em lume médio a alto. Adicione as avelãs, mexa continuamente, até começarem a mudar de cor, cerca de 3 a 4 minutos.
  3. Adicione o alho, mexa, não o deixando queimar.
  4. Adicione as courgetes e as passas, tempere com um pouco de sal e pimenta. Tape e deixe cozer, em lume baixo, até as courgetes estarem tenras, 4 a 5 minutos.
  5. Adicione a mistura de courgetes à massa e mexa. Polvilhe com Parmesão antes de servir.
By Kate Merker,  July 2010

Fonte e imagem:
http://www.realsimple.com/food-recipes/browse-all-recipes/spaghetti-zucchini-walnuts-raisins-recipe-00000000035747/index.html

Baked Spaghetti with Homemade Ricotta

Photo by Jaymi Heimbuch

I know this Baked Spaghetti dish has a lot of moving parts but it can easily be simplified by substituting some of the from-scratch ingredients with your favorite store-bought items. However, once you make fresh ricotta cheese you will never return to the store for it!

Homemade Ricotta

1 gallon whole or raw milk
1/3 cup of white vinegar
1 teaspoon salt

1. Heat milk in a large, heavy-bottomed pot until it reaches 185 degrees.
2. Remove from heat and add the vinegar and salt, stirring gently.
3. Cover the pot and let stand for two hours.
4. Carefully transfer mixture to a cheese-cloth-lined colander.
5. Let drain for about two hours.
If you are fortunate enough to have any leftover ricotta from this bake, it can be refrigerated in an air tight container for up to a week. Or you might just want to make extra. May I suggest some Ricotta Pancakes? Add a tablespoon of ground food-grade lavender for a nice twist.

Your Favorite Fresh Pasta

Green Wine Guide AmByth Winery Recipe: Baked SpaghettiPhoto by Jerry James Stone
6 large eggs
3 1/2 cups semolina flour, sifted
2 tablespoons ice cold water
1 tablespoon olive oil
1 pinch of sea salt

1. Separate the egg yolks from the whites.
2. Place the yolks into a measuring cup.
3. Slowly add the egg whites to about 7/8 of a cup.
4. Gently whisk together the egg mixture and olive oil.
5. In a large bowl, slowly add the egg and oil mixture to the semolina flour.
6. Knead dough for about 10 minutes.
7. Roll dough into a ball, wrap with a towel and let rest for 30 minutes.
8. Roll out spaghetti through a pasta machine.
9. Bring salted water to a boil in a large pot.
10. Cook pasta for about 2 minutes and drain.

Roasted Tomato Marinara

Green Wine Guide Kaz Winery Recipe: Indian Spiced SoupPhoto by Kevin Schuder
10 pounds fresh tomatoes
2 yellow onions, peeled and diced
2 shallots, chopped
6 gloves of garlic, chopped
1/2 cup red wine
1 tablespoon of dried basil
1 tablespoon of dried oregano
2 tablespoons of dried sage powder
1 teaspoon of dried thyme
1 bay leaf
1 or 2 tablespoons of chili powder
1 teaspoon of sugar
Olive oil

1. Heat a large saute pan over high heat.
2. Add the tomatoes, don't move them until they burn and blister. Then flip them over, repeating until the tomatoes are charred and softened.
3. In a large sauce pot, warm some olive oil over a medium-high heat.
4. Add the onions, shallots, and garlic. Cook until softened then remove from heat.
5. Add the tomatoes.
6. Deglaze the saute pan with some of the red wine, add it to the sauce pot.
7. Add the remaining red wine, the dried herbs, and the chili powder.
8. Carefully blend with an immersion blender or in batches through a food processor.
9. Add bay leaf and cook at a very low simmer for 2 hours.
10. Finish with sugar.
11. Salt and pepper to taste once cooled.

Baked Spaghetti

Green Wine Guide AmByth Winery Recipe: Baked SpaghettiPhoto by Jaymi Heimbuch

Homemade ricotta cheese
Fresh spaghetti, cooked
Roasted tomato sauce
1 bunch of fresh basil, washed
1 cup of mozzarella cheese, grated

1. Using a 9 x 13 dish, layer the sauce, ricotta and spaghetti as you would a lasagna.
2. Top with mozzarella and bake at 350°F until the sauce is bubbly.
3. Finish with fresh basil leaves and serve.
This dish is simple in its construction but with all of the fresh ingredients, it is bursting with flavor. Still, don't steer away from modifying it. Spinach and roasted red peppers would be a quick compliment, as would mushrooms.

Fonte e imagens:
http://www.stumbleupon.com/su/2Y8zGu/www.treehugger.com/files/2011/03/baked-spaghetti-with-homemade-ricotta.php

Asian Tuna Salad

Sang An
Serves 2| Hands-On Time: 10m | Total Time: 10m

Ingredients

Directions

  1. In a large bowl, whisk together the soy sauce, vinegar, canola oil, and sesame oil. Add the lettuce, bell pepper, cucumber, tuna, and snow peas and toss to combine.
By Sara Quessenberry,  April 2011

Fonte e imagem:
http://www.realsimple.com/food-recipes/browse-all-recipes/asian-tuna-salad-00000000054284/

Salada de couscous com uvas e queijo feta

Kana Okada
Serve 2| Tempo de preparação: 15m | Tempo total: 15m

Ingredientes

Instruções

  1. Num tigela, combine o couscous com igual volume de água a ferver. Tape e deixe descansar 10 minutos.
  2. Mexa o couscous com um garfo, adicionando as avelãs, o queijo feta, as uvas, a salsa, o azeite, o sumo de limão, uma pitada de sal e pimenta preta a gosto. Sirva com pão (pita), se quiser.
By Sara Quessenberry,  September 2010

Fonte e imagem:
http://www.realsimple.com/food-recipes/browse-all-recipes/couscous-salad-grapes-feta-00000000040787/index.html

Green Bean and Pasta Salad

Kana Okada
Serves 2| Hands-On Time: 20m | Total Time: 20m

Ingredients

Directions

  1. Cook the pasta according to the package directions, adding the green beans during the last 3 minutes of cooking. Drain and run under cold water to cool.
  2. Toss the cooled pasta and green beans with the red beans, parsley, Parmesan, olive oil, lemon juice, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Divide the salad between 2 containers and refrigerate for up to 1 day.
By Sara Quessenberry,  October 2010

Fonte e imagem:
http://www.realsimple.com/food-recipes/browse-all-recipes/green-bean-pasta-salad-00000000042345/index.html

Grilled Shrimp With Lemony Potato Salad

Con Poulos
Serves 4| Hands-On Time: 15m | Total Time: 25m

Ingredients

Directions

  1. Place the potatoes in a medium pot and add enough cold water to cover. Bring to a boil and add 2 teaspoons salt.
  2. Reduce heat and simmer until tender, 12 to 15 minutes. Drain, run under cold water to cool, and cut into quarters.
  3. In a bowl, whisk together the sour cream, lemon juice, ¾ teaspoon salt, and ¼ teaspoon pepper. Add the potatoes, celery, and chives. Toss to combine.
  4. Meanwhile, heat grill to medium-high. In a bowl, toss the asparagus with 1 tablespoon of the oil and ¼ teaspoon each salt and pepper. In a second bowl, toss the shrimp with the seafood seasoning and the remaining tablespoon of oil.
  5. Grill the asparagus, turning occasionally, until tender, 6 to 8 minutes.
  6. Grill the shrimp until opaque throughout, 1 to 2 minutes per side. Serve with the asparagus and the potato salad.
By Sara Quessenberry,  August 2010

Fonte e imagem:
http://www.realsimple.com/food-recipes/browse-all-recipes/grilled-shrimp-lemony-potato-salad-00000000037813/index.html

Curried Tomato Bisque

Tom Schierit
Serves 2| Hands-On Time: 10m | Total Time: 10m

Ingredients

Directions

  1. Heat the oil in a medium saucepan over medium heat.
  2. Add the onion, garlic, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring, until soft, 3 to 5 minutes. Add the curry powder and cook, stirring, until fragrant, about 30 seconds more. Add the tomatoes (with their juices) and ½ cup water and bring to a boil.
  3. In a blender, puree until smooth. Top with the yogurt and cilantro.
By Charlyne Mattox,  March 2011

Fonte e imagem:
http://www.realsimple.com/food-recipes/browse-all-recipes/curried-tomato-bisque-00000000052981/