During the period of the covid-19 pandemic, the practice of cultivating your own garden became part of everyday life again for many people. Four out of ten people in Italy (including cooks) have started to grow fruit and vegetables in their gardens, terraces, or vegetable plots. Whether it is to avoid stress or to make use of the green spaces at their disposal, this practice has only one positive result and that is to ensure healthy food. This “going back to the past” could actually be a step forward, as the practice not only cuts the cost of transporting raw materials but also the pollution produced. More and more chefs of various reputations have started to produce their own raw materials, some concentrating on fruit and vegetables, others including aromatic herbs.
Zero Waste in Training of Catering and Hotel
2021-1-FR01-KA220-VET-000024799
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