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New from old – cooking with unwanted food

 

New from old – cooking with unwanted food

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In times of mass poverty in a consumerist society it might not come as a surprise that some people decide to cover their need for food through activities like “dumpster diving”. Dumpster diving describes the act of taking food from garbage bins of bigger supermarkets. But the prospect of free food is not the only motivation behind this movement which might become clearer after considering the following facts:

According to a study by the university of Stuttgart every year every household in Germany throws away 82 kg of edible food which sums up to almost seven million tons nationwide[1] . According to Feed The World, a movie about the food industry, ”half of what the food industry produces is thrown away before it even reaches the aisles, because it does not meet the required standards”.

In order to raise awareness about the topic of unnecessary waste of food, we decided to find unwanted food and cook a three course meal. This process of creating something delicious from waste challenges the ideals of our self- indulgence society. Still, it ought to be mentioned that dumpster diving is considered to be illegal (§123 StGB).

We think, however, dumpster diving is worth supporting, yet you can establish your own stands towards this issue and activity.

 

Still, don’t you think these pictures speak for themselves?

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>>>>>>>>>>>And here you can watch us cook:<<<<<<<<<<

https://www.youtube.com/watch?v=e9eEFH5C3So&list=UUnlmD3YgMwZTm4f7GkmoBBQ

 

[1]http://www.bmel.de/SharedDocs/Downloads/Ernaehrung/WvL/Studie_Lebensmittelabfaelle_Kurzfassung.pdf;jsessionid=C9A11F7FBF1C5D87A9DD751554894D08.2_cid367?__blob=publicationFile

How to: Cook a Potato-Veggie-Nut Pan

http://youtu.be/8GgNmsGJqzs

  • 500g of waxy potatoes
  • 60g of nuts (cashew nut, hazelnut, pine kernel, or whatever you like)
  • 1 table spoon of olive oil
  • ~200ml of vegetable broth (depends on how juicy you like it, just try out what works for you. If it looks like you used too few, just add some more.)
  • 2 big carrots
  • 1 rather small broccoli floret
  • salt and pepper
  • 2 table spoons of frozen herbs, e.g. the Italian kind (but feel encouraged to use fresh herbs if is the right season)
  • 80g of old, alpine cheese

Recipe taken (and modified by us) from Angelika Ilies in:  Monika Greiner: Handtaschenkochbuch. Vegetarisch. Gräfe und Unzer Verlag. München, 2012.