Zero Waste Cuisine
Discover how to fight food waste in your daily life at home. Ensure everything is used! Learn the benefits it will bring to your day-to-day.
English, Spanish, Italian, French, German, Portuguese
Food waste is a global problem that affects us all. One out of every three food items produced is thrown away, and more than 50% of this waste takes place in private homes.
We can reverse this trend with a structural change in the organization of our kitchens. These are simple guidelines, but they require some initial effort and, above all, firm determination.
The clue to change lies in the professional kitchen management model. It is simply a matter of adapting this to the domestic environment.
In this online course, you will find out all the improvements you can achieve at home, by making efficient use of your resources. Together with Ada Parellada you will learn how to use ingredients based on the Zero Waste methodology.
What is pre-cooking or having ready-to-use items in the refrigerator?
Pre-cooking using an electric blender: Garlic and parsley oil
Pre-cooking using an electric blender: Teriyaki sauce
Pre-cooking using an electric blender: Tapenade
Pre-cooking with the oven: Roasted pumpkin
Pre-cooking with the oven: Roast pork
Pre-cooking with the oven: Romesco sauce
FREE PREVIEWPre-cooking in a shallow pan: Onion sofrito
Pre-cooking in a shallow pan: Onion and tomato sofrito
Pre-cooking in a shallow pan: Tomato sauce
Pre-cooking in a shallow pan: Sauteed mushrooms
Pre-cooking in a shallow pan: Confit artichokes
Pre-cooking in a shallow pan: Bechamel sauce
Pre-cooking in a deep pan: Blanched vegetables
Pre-cooking in a deep pan: Tomato in herb oil and boiled potatoes
QUIZ: Pre-cooking: cook once a week
Assembly: Sauteed macaroni with tomato, spinach and tapenade
Assembly: Rolled pork with teriyaki potatoes
Assembly: Moules marinière
Assembly: Bolognese lasagne and mushrooms
Assembly: Roasted Pumpkin Cream
Assembly: Vegetable escabeche
Assembly: Fish Stew
Assembly: Sautéed chickpeas with spinach
Assembly: Cod and artichoke salad and romesco sauce
Assembly: Vegetable, bacon and mushrooms frittata
QUIZ: The importance of assembly: dishes ready in less than 5 minutes
Interview with Helena Calvo (Project Manager of the TGTG Movement): Saving food to save the Planet
FREE PREVIEWPresentation of the Too Good To Go pack
FREE PREVIEWToo Good To Go Surprise Pack Recipe: Avocado & Prawn Salad
FREE PREVIEWToo Good To Go Surprise Pack Recipe: Stuffed Celery Stems
FREE PREVIEWToo Good To Go Surprise Pack Recipe: Red Fruits with Yogurt
FREE PREVIEWIn this online course, you will learn how to plan weekly menus, shop efficiently and prepare meals in a short time once initial preparation has been carried out. We will use batch cooking and zero waste methodologies, in order to cook waste-free while saving time.
You will learn about different culinary techniques to pre-prepare multi-use components for a range of recipes using a variety of equipment: oven, pot, pans and electric blender. Then you can simply plate and serve in just a couple of minutes.
You will also learn how to extend the shelf life of food. Here is a practical guide with tips and examples of how to set up your sustainable daily menu depending on the season.
Who is it for?
To people who are concerned about caring for the environment and to those preparing family meals.
Although not specifically aimed at professionals, if you are a professional in the world of gastronomy, you will undoubtedly also pick up some useful ideas.
Material Required
In addition to the usual kitchen appliances and tools, a domestic vacuum packing machine is required.
Ada Parellada was born in the Fonda Europa of Granollers, an establishment run by the Parellada family since 1771.
She learned the trade at home but at the age of 25 set out on her own path, opening the Semproniana restaurant in the heart of Barcelona. She has written over 20 cookbooks and a novel, Vanilla Salt. She is very active in the media and constantly gives talks and workshops aimed at improving household eating habits.
She has participated in the gastronomy section of the "Colors en series" programme, and in "Caçadors de bolets" (Mushroom hunters), where she taught parents different ways to incorporate vegetables in their children's diets. She has also featured in several episodes of the informative programme, "Benvenuts a l'Hort" (Welcome to the vegetable garden), talking about the various vegetable crops that tend to be grown on a small scale in Catalonia.
In 2016, she was awarded the Cross of Sant Jordi in recognition of her career in the world of catering.
Since 2019, she has been the host of the television programme, "What shall I make for dinner today?" where, with the help of families, she shows how to prepare recipes so as to have the basis of many dishes ready in the fridge, making daily cooking quick, easy, tasty and balanced.
She has been at the helm of the Semproniana restaurant for 28 years, while remaining actively involved in the fight against food waste.
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