1.0Future Food Institutehttps://futurefoodinstitute.org/itEaster_FFIhttps://futurefoodinstitute.org/it/author/easter_ffi/Waste to Value - Future Food Instituterich600338<blockquote class="wp-embedded-content" data-secret="nOrsEnptBW"><a href="https://futurefoodinstitute.org/it/2020/06/15/waste-to-value/">Da rifiuti a valore</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://futurefoodinstitute.org/it/2020/06/15/waste-to-value/embed/#?secret=nOrsEnptBW" width="600" height="338" title="“Waste to Value” — Future Food Institute" data-secret="nOrsEnptBW" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script type="text/javascript">
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</script>https://futurefoodinstitute.org/wp-content/uploads/2021/11/carrots.jpeg1024684When cooking, people often only use designated parts of animals and vegetables, while the remaining parts are discarded. Intentionally or unintentionally, the utilization rate of food during the cooking process reduces, which adds up to a lot of waste.