Cooking with (almost) zero impact

YEAR 2010

Cooking with (almost) zero impact

Stalks, peels, leaves, fishbones… It’s hard to believe how many potentially precious ingredients end up …

Stalks, peels, leaves, fishbones… It’s hard to believe how many potentially precious ingredients end up in the rubbish. Turning them into tasty recipes, of course, requires a lot of creativity, an experimental attitude and a talent for cooking. Such are the qualities of the authors of “La cucina a impatto (quasi) zero”, the brand new handbook for an (almost) zero impact cuisine.
Cutting down the amount of waste and leftovers is just the first step for reducing our carbon footprint; what we need to do is learning how to choose and buy our ingredients. How can we manage to adopt a sustainable lifestyle without being kitchen geniuses and having just a little time for our grocery shopping? That’s what we asked Lisa Casali, co-author of the book. ‘When it comes to food’, says Lisa, ‘we have the greatest freedom of choice. Even if you don’t have much time, your lifestyle can become more sustainable. First of all, you should buy strictly organic products: they may be more expansive, but you can use almost every part of them. Another useful trick for reducing your carbon footprint is using a pressure cooker or even your dishwasher for steam-cooking. While washing dishes, you can use the washing machine’s hot steam for cooking your food (but don’t forget to use hermetically sealed containers!)’.

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