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Reducing Food Waste: Lessons from Traditional Practices

Traditional food practices offer valuable lessons in sustainability, particularly in reducing food waste. Across cultures, methods like fermentation, preservation, and whole-animal cooking demonstrate how communities have historically maximized resources.

In Korea, kimchi-making (or "kimjang") is a UNESCO-recognized tradition that embodies sustainable food practices. By fermenting vegetables like cabbage and radish, Koreans have preserved seasonal produce for centuries, ensuring a steady food supply through harsh winters.

In the Mediterranean, traditional dishes like Sicilian caponata and Spanish gazpacho originated as ways to use surplus or imperfect produce. These recipes not only minimize waste but also highlight the creativity of resourceful cooks.

Modern initiatives are drawing inspiration from these traditions. Organizations like Too Good To Go connect consumers with surplus food from restaurants and grocery stores, preventing waste while promoting awareness. By combining traditional knowledge with contemporary solutions, we can address global food waste and build a more sustainable future. (www.toogoodtogo.org)


A vintage illustration showcasing the traditional art of fermenting vegetables, with a focus on whole-animal cooking and a variety of homegrown produce.
A vintage illustration showcasing the traditional art of fermenting vegetables, with a focus on whole-animal cooking and a variety of homegrown produce.

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Notice: The articles published on this site are intended for informational purposes only. While every effort has been made to ensure accuracy, the content reflects perspectives that may vary across different regions, cultures, and interpretations. Readers are encouraged to view these articles as part of a broader dialogue and not as definitive or absolute representations. 

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