October 16 is World Food Day, so Spar Slovenia decided on a cooking experiment that ended with an impressive number and a charitable note! As part of the "Food doesn't belong in the trash" campaign, they joined forces with renowned chef Marko Pavčnik, in which the chef cooked with exactly 68 kilograms of ingredients, as this is how much food every Slovenian throws away on average in a year (source: SURS, 2018). What happened?
The experiment was designed to show what does 68 kg of food mean in practice and how many meals could be prepared from this hard-to-imagine amount of wasted food.
Marko Pavčnik first carefully prepared a recipe, wrote down the ingredients on a shopping list and went to the Interspar store. He bought 68 kg of food. Then he went to the kitchen of his restaurant, where, with the help of his team, he tackled a fresh cooking equation - how many delicious dishes can he prepare from the same amount of food that, according to the Statistical Office of the Republic of Slovenia, is thrown away on average by every Slovenian in a year.
From 68 kg of ingredients it is possible to prepare just 257 quality meals. Chef Pavčnik and the cooking team, which also included students from the Maribor High School for Hospitality and Tourism, prepared so many of them, because it is important to spread awareness about this to the younger generations. Together, they prepared pasta salad in meat and vegetarian versions and, in cooperation with Slovenian Philanthropy, brought joy to socially disadvantaged families from Žalec, Črnomlje, Metlica, Maribor and Murska Sobota. To top it all off, Spar Slovenia made an additional donation to families at risk 100 food packets with a longer shelf life and other necessary fixed assets.
Food does not belong in the trash, so use it to the end. Since vegetables very often end up among the waste, we add them recipe by chef Marko Pavčnik, how to make the best use of various vegetables and their leftovers.
Ingridients
- a wide range of different vegetables and their remains
- olive oil
- tomato puree
- dry white wine
- any herbs
- water
Preparation
Cut the vegetables into similar sized pieces. Place them on a baking sheet, drizzle with oil and add the tomato puree. Mix well and place in the oven at 150 degrees Celsius for about an hour, so that all the vegetables are roasted until brown. Then we boil it in a pot with cold water, add bay leaf, thyme, rosemary... Whatever is available at that moment. You can also add a glass of white wine. Let everything boil slowly for about 3 to 4 hours, then strain and season with salt. We use the vegetable stock to cover dishes - such as sauces, soups, risottos, pasta... The stock will give dishes a full flavor and give you the feeling that you have done something good. Have a good run!
