STOP! It's not trash, it's today's meal!

Join us in the fight against food waste


KASHKARIKAS @TERRA MADRE SALONE DEL GUSTO 2020-2021


CLICK ON THE PHOTO 'TERRA MADRE' TO REGISTER

TUESDAY OCTOBER 27TH @7 PM PARIS TIME 

Event organized by Chef Sibel Pinto

with Slow Food Şile Palamut Convivium

A Cooking Demo to Raise Awareness on Food Waste and Food Loss

We Can Impact People’s Practices and Choices for a Better World

The digital class will be held by Chef Sibel Pinto – a renowned culinary instructor and researcher who founded “Action Kashkarikas” to raise awareness on food waste and food loss.

Through a cooking demo in the chef’s kitchen, participants will learn clever use of ingredients “from root to leaf” and will

The event will also be a unique opportunity to discover other countries and cultures, as the Slow Food network links people from across the globe as a way to travel the world from home.

The event will be held via Zoom at 7 pm CET, 8 pm Istanbul time, click here to join the cooking demo (do not forget to enter the meeting passcode: 98fa5t).

The event organized by Chef Sibel Pinto and Şile Palamut Convivium will be part of the Terra Madre Salone del Gusto 2020-2021 program. We are so happy and truly honoured. Terra Madre is the most important international Slow Food event dedicated to good, clean and fair food.

 

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Action Kashkarikas© is an international initiative to raise awareness on food waste and food loss. We contribute to raise awareness, to teach, to learn and to share best practices in food waste prevention.

Food waste is a highly visible and urgent challenge that is gaining importance worldwide. According to the Food and Agriculture Organization, one third of all food produced globally (around 1.3 billion tons per year) for human consumption is wasted. Wasting food is not only an ethical, a social and an economical issue but it also depletes our environment of limited natural resources.

We, cooks have the opportunity to have a significant impact on reducing food waste at the source by becoming more engaged, creative and focused in cooking. 

We give conferences, do workshops and organize fundraising dinners. We work with the local universities, cooking schools, associations, restaurants, kitchen teams and directly with the consumer. 

We cook tasty, diverse, healthy and inspiring food by using local,  seasonal and "real" ingredients. We respect the ingredient by using the root to leaf concept: fruit-vegetable trimmings, peels, left-overs and low cost ingredients are perfectly and deliciousmy edible. We teach how, we waste less, we eat healthier, we save money, and we contribute to the environment.

Through our project we have visited many countries since 2016. We are proud to have taken part in a challenge around food loss and food waste and get the opportunity to contribute:

-to prevent and reduce food losses and food waste,

-to improve eating ethically,

-to food sustainability,

-to protect the eco-system,

-to transmit our know-how to young generations,

-to accomplish a humanitarian objective for hunger prevention around the world.

CONTACT US IF YOU WANT TO BE A PART OF OUR ANTI6FOOD WASTE WORLD TOUR.
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*Kashkarikas is the emblem dish of the traditional Turkish-Sefardi cuisine prepared by using the peels of zucchini/courgettes.


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