No waste of fruit
No need to throw away damaged fruits, try out tricks to avoid waste!
Dare to eat them in a savoury dish
We often think of dessert when talking about fruits but nothing prevents you from adding some in starters or main dishes for subtle sweet-savoury combinations. Your youngest does not want to bite into an apple? Dice it and slide it into a mixed salad with some Bonduelle frisée leaves, walnuts and blue cheese. No one at home likes the sweet bitterness of pomelos? No one will resist them with some oakleaf lettuce by Bonduelle, avocado slices, cooked shrimps and pomelo with a tasty lime and coriander vinaigrette. Pears are starting to soften dangerously in their basket? Some of Bonduelle’s frozen broccolis, cream of leeks, peeled pears, water or broth, all simmering together. Then, in the blender all together with some butter. There you have it: a comforting cream of soup. Sustainable development can have very good taste at times.
Recycle damaged and ugly fruits
Sometimes a long journey, a long stay in the house’s fruit basket or over production can lead to large quantities of damaged fruits. They can be roasted in the oven with some sugar, turned into a jam or added in cake recipes. The most common recipe is by far the applesauce which works with every diced vegetables slowly cooked in a bit of water, some sugar if necessary and optional spices. Another way to reduce waste: juice and smoothies such as green smoothies for an energy boost. It is delicious to mix ripe bananas with Bonduelle’s spinach with no pesticide residue, kiwis, fresh ginger, milk and a hint of honey! A solution which also works for ugly fruits which large supermarkets - major actors in the food chain - are slowly learning not to throw away!
Cook the peelings
Indeed, even peelings can be recycled to reduce food waste! Peelings and cores from apples and pears are used to being wasted away yet they would make delicious infusions hot and cold! Cook them in some hot water for about twenty minutes. This drink can also benefit from some lemon juice after boiling and to enjoy hot (with some honey, even better) or cold after filtering. As for citrus skins, they can be candied to prepare homemade orangette or add flavour to brioche. Ultimate out of the box idea: melon skin jam to make with the skin free from the hard outer shell and cut in small pieces. Fighting against food waste begins on the plate and it both saves money and tastes delicious!
Towards no-waste food
We estimate that a third of food aimed at human consumption is wasted throughout the world. For instance, in France, a study by ADEME on the “state of loss and waste locations and their management of the food chain step-by-step” demonstrated in 2016 that 10 million tons of products were lost and wasted each year which amount to a commercial loss of about 16 billion euros. However in France as in other countries, much of this loss could be avoided included from the side of consumers. Food waste is the act of throwing away food that is still edible. Large quantities of food thrown away - fruits, vegetables, dry goods, meat, fish, etc - are a genuine challenge for the environment with important costs for consumers and the planet.