Food Rescue at the University
A pleasant display of savoury and sweet dishes made from leftover foods or from foods which were past their prime or close to their use-by date were displayed during Food Rescue during Discover University Open Week
Food Rescue was organised in relation to the European Week for Waste Reduction 2013 by Nutrition, Family and Consumer Studies (NFCS) student-teachers from the University of Malta’s Faculty of Education and Home Economists in Action (HEiA).
From simple home-made baked Chicken Nuggets, to the richer Soppa tal-Armla (Widow’s Soup) or Pudina tal-Ħobż with a modern twist, the idea was to show how easy it is to prepare healthy and tasty foods with leftover, over-ripe or stale foods at hand. Another section of the stand was dedicated to demonstrating the making of fruit and ‘green’ smoothies for visitors to sample. The green smoothie, made from lettuce, spinach, kale, herbs, fruit juices, ginger and ice was quite a hit with both young and old, and local and overseas visitors.
A leaflet on Food Rescue tips and a Food Rescue recipe booklet of the displayed and demonstrated recipes were also distributed.
A frequently quoted statistic is that in developed countries about 40% of food waste occurs at the retail or consumer levels. In other words, even in our homes, food is often wasted during storage, preparation and serving. Getting the most out of the food we buy should be a goal everyone strives for.
Similar stands were also set up at the Farmers Markets in Birgu and Ta Qali.
The Food Rescue recipes have also been produced as a set of 10 videos as a collaborative three-generation initiative of NFCS / Home Economics lecturers, graduates and student-teachers.