Aproveitamento total de frutos e hortaliças: promovendo uma alimentação saudável e sustentável

Abstract

The full use of food is a fundamental practice to avoid waste and the production of organic waste, it is a simple and economical alternative to reduce hunger and malnutrition among the poorest population, and the increase in nutritional burden for the entire population. The production of recipes with peels, seeds and stalk of fruits and vegetables is the way to test the possibility of using unconventional parts of food by the population. Six species were chosen to be used: banana, pineapple, passion fruit, cabbage, watermelon. A gastronomic workshop was held to present the recipes and test their acceptability. The workshop participants showed surprise with the recipes. All recipes had good acceptability despite the initial strangeness and mistrust. The work developed demonstrated the feasibility of total use of the unconventional parts of fruits and vegetables by the population, which has as a barrier to its implementation, the lack of knowledge of society about such practices, allied to the culture of consumerism and practicality of the current world, which generates prejudice with these unconventional parts and little willingness to perform actions of use and the consequent waste.