It is not uncommon to hear people talk about food recovery or the fight against waste. But what is it really about?
According to Wikipedia: “By valorization, we mean any transformation of food industrial residues or by-products in order to reintroduce them on the market as new ingredients or as new products. “
From words to deeds, the road is long and tedious. Whether it’s the supermarket chains or the restaurant owners who put their hands to work, everyone is trying to make consumers aware of this ecological movement. And rightly so.
The fight against waste is an issue that begins long before recycling. For supermarkets, it is primarily a matter of ordering the right quantities of goods. Once this first step is completed, what happens to the food that could not be sold? In Switzerland, the approximate loss for large retailers is close to 0.2%* and the food products that can no longer be sold are, for the most part, donated to people in need, used as animal feed or used to produce biogas*.
Common sense also allows the average consumer not to systematically throw away products whose use-by date has been reached, but simply…to taste them.
Expired unpasteurized meat and dairy products can make you sick, so don’t take unnecessary risks. But yoghurts, vacuum-packed jars or eggs can be consumed long after the indicated BBD. If the lid of your yogurt is not swollen, it means that the fermentation gases have not yet developed and that it is still safe to eat. If you submerge an egg and it sinks, it is still good, if it floats, do not eat it. Etc. Everyone can, without much money, actively participate in this collective fight against waste.
But for fruits and vegetables that are no longer in their prime, what can you do? The answer lies in revalorization.
Dried fruits, jams, syrups, or even fruit jellies, a multitude of options are possible to revalue damaged fruits, the trick is to understand the ins and outs of a technique to rework them in the best way. Because not everyone can become a confectioner! A sterile room, called laboratory, is necessary to elaborate tasty products, but especially suitable for consumption. A long development stage is also necessary to obtain the perfect grocery product, even though it is made from “imperfect” fruit.
A qualified workforce, expertise acquired through testing and development and, of course, a love of the product allow creative companies to give a new lease on life to fruit that was once considered lost.
Because if everyone is responsible at his or her own level, Tendance Fruit wishes to be a small fruity brick in the wall of evolution, the basis of the edifice we call “progress”.
* source : des-paroles-aux-actes.ch/coop
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