Key the waste
Although I am not saved, I am still very valuable, useful, sustainable and ecological. I would like to offer you the opportunity to deal with you and your environment at every level, in everyday life, in a way that is suitable for the grandchild, ie in a sustainable and conscious way.
Think of you, your health and the health of your environment!
Recipes for culinary resistance - from garbage divers and top chefs: a cookbook to the documentary "Taste the Waste" and the book "The Food Shredders" - from food preservers for anyone who wants to join the fight against waste and contempt for food.
The cooks and cooks who contribute to this book are responsible for consumption to the last crumb and consider waste to be one of the worst bad habits of the throwaway society. At some point, therefore, each of them has become a "food saver" in his own way. There is the action cook Wam Kat, who saves what the farmers leave otherwise, the television chef Sarah Wiener, the children in their cooking classes, the value of the food sensually experienced. The garbage diver Talley Hoban, who builds a food exchange. The "mouth robbers" who call for the harvest of abandoned fruit. The Austrian top chef Tom Riederer, who makes delicacies from what others consider to be waste. The herbalist Peter Becker, who collects his ingredients on meadows and trees in the city. As a photographer, the artist Uli Westphal counteracts the perfume of cosmetic perfume in the supermarket with his photo series »Mutatoes«, thereby bringing us closer to the diversity of fruits and vegetables. And finally, our grandmothers, who have passed on their art to invent wonderful, new delicacies even from leftovers!
Autoren: Valentin Thurn / Gundula Christiane Oertel
Kiepenheuer & Witsch, 2012