In the week in which we celebrate the International Food Loss and Waste Awareness Day, Professionals and Managers of Valencia (EVAP), in collaboration with Mercavalència, Women in Gastronomy, the Butchers Guild of Valencia and the Food Bank, promoted the action “A-provecho: action without waste” in order to raise awareness among citizens about the importance of consuming responsibly.
The initiative starts from the vegetables that are discarded in the Mercavalencia‘s Tira de Contar. The food was collected and then cooked by María José Martínez, chef at Lienzo restaurant (awarded with a Michelin star); Susana Salvador, chef at Bar Ricardo, and Vanesa Lledó, chef at Mil Grullas restaurant. With one day of surplus in Mercavalencia, they have managed to prepare 200 menus to donate to the Food Bank of Valencia.
EVAP is also working on the publication of an electronic book that will be collaboratively developed by its more than 400 associates with recipes for recycling. With it, they intend to combat the 1,400 million kilos/liters of food that on average are thrown away every year in Spanish households and catering establishments. We look forward to its publication!