The Dijon fair raises awareness of responsible cooking with the “Zero waste cooking” workshop, which will take place on Thursday 3 November at 2 pm.
“Zero waste”, an eco-sustainable lifestyle
Environmental problems affect all areas, including the way we consume. Reducing food waste and short circuits are principles that are increasingly involved in our lifestyles. The Dijon fair is moving in this direction by organizing a workshop on Thursday 3 November “Zero waste cooking“, animated by Audrey Scalliet from Papilla’O’Nez et the cooks of the Amicale de la Côte d’Or. A highlight for the fair, which teaches us and shows us the importance of “consuming without throwing away”. On the entertainment menu: the concoction of three recipes (pumpkin pie, pumpkin carpaccio and leaf pesto); as well as a cooking demonstration and tasting.
A laboratory that awareness of the impact of our consumption increases on the environment and educates us on alternatives that are more respectful of the planet. The short circuit avoids the use of packagingas Alice and Valentin, a young Parisian couple known at the Dijon fair, remind us: ” It is something we try to implement when we can at home. We try to buy in bulk and go to the greengrocer to collect fruit and vegetables from farmers near Paris “.
Alice and Valentin, present at the Dijon fair
Zero waste also means consuming locally.
A value that spans generations like Antoine, 18, used to local products: ” it is essential to work with short circuits to incentivize producers and know what we mainly eat “. Or Pierre, 69, who has always maintained proximity to the product: ” I buy local products and I am careful not to waste; even bread because as they say “we already have difficulty earning our bread”.
Pierre answers our questions at the Dijon fair
Gastronomy and waste
For restaurants, cooking responsibly is a real challenge. It is knowing how to reuse foods that seem, visually, impossible to consume. ” It’s something we’ve been doing in our business for a long time – working with the producers around us is part of the best practices of our business.“, Evokes the chef of the gourmet restaurant Bernard Loiseau in Dijon, Patrizio Bertron.
Patrick Bertron and Louis-Philippe Vigilant during a workshop at the Dijon fair
He was present at the Dijon fair to animate a culinary workshop and for the chef, food can be used in many ways. As he explains with the recipe for shallot fondue: “On use the shallot; we keep the skin dry and the first skin to use it in the crumble that we put on the melt. For the crumble you also need the dough, so let’s take the bread from the day before to make breadcrumbs«.
An example that recalls the famous adage: nothing is lost (nothing is created), everything is transformed.
– Advertising –
