I've made my own top 10 on how you can make your meal more sustainable. Now, I'm going to apply this on my pasta.
1. This is easy, just look on your packages if it comes from your country or go buy product by your local farmer (if there is one ofcourse).
2. Go buy your supplies in your local fair trade shop, every city has one these days.
3. "Food's true cost" is actually almost the same as buying fair trade.
4. Try new food's, new product -> your local product, you probably have never bought products at the farm.
5. Of course is wasting less hard, but just insert a "leftovers day".
6. This will probably be hard at first, you'll have to do research on the certified stadards and then figure out which are credible.
7. If you buy at your local farm, or if you have your own little garden, you have no chose but seasonal products -> https://www.wikihow.com/Season-Pasta
8. Your own little garden, it takes time and you have to learn about it, but this "corona-season" is perfect to start your own little garden.
9. You might think this is stupid, but if you ask for the "ugly" fruits and veggies, there will be less waste in the shops.
10. This one is easy, just bring your own pouches for fruit and veggies and buy full crops.
first research (part 2):
How to know your food is sustainable?
- what's in your pasta?
- where do your products come from?
- factors sustainable or not sustainable?
spaghetti with veggie bolognaise
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ingredients
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Place it comes from -> distance
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spaghetti (dry weight), 320 g
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red onions, 2
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India – Begium: 7.058,35 km
Asia – Belgium: 7.542,46 km
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carrots, 3
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Central Asia - Belgium: 4.669 km
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green celery, 2 stems
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Switzerland - Belgium: 646,5 km
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tomato cubes, 800 g
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Central Amerika – Belgium: 9.040,47 km
South Amerika – Belgium: 9.598;41 km
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garlic, 2 cloves
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China – Belgium: 7.733,76 km
Asia – Belgium: 7.542,46 km
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red wine, 1 glass
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France - Belgium: 657,8 km
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Puy lentils (dried), 100 g
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France - Belgium: 657,8 km
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bay leaves, 2
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Can be grown in your own garden
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herbs (dried, such as oregano and basil)
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France - Belgium: 657,8 km
Italy - Belgium: 1.439,1 km
England - Belgium: 537,04 km
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olive oil, 2 tablespoons
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the Mediterranean - Belgium: 2.085 km
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sustainable:
- You can grow bay leaves at home
- it has no meat -> veggie
not sustainable:
penne all’arrabbiata
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ingredients
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Place it comes from -> distance
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500 g penne
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3 onions
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India – Begium: 7.058,35 km
Asia – Belgium: 7.542,46 km
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6 tomatoes
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Central Amerika – Belgium: 9.040,47 km
South Amerika – Belgium: 9.598;41 km
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3 decilitres tomato pulp in cans or bricks
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Central Amerika – Belgium: 9.040,47 km
South Amerika – Belgium: 9.598;41 km
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2 cloves
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Indonesia - Belgium: 11.429 km
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1 red chilli pepper
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Mexico - Belgium: 9.115 km
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olive oil
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the Mediterranean - Belgium: 2.085 km
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150 g Parmesan cheese (block)
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Italy - Belgium: 1.439,1 km
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sustainable:
not sustainable:
my research questions:
- What type of spaghetti/pasta is the most sustainable?
- How can I make my own spaghetti more sustainable?
first research:
A mind map from the different types of pasta I eat (it’s in Dutch so my further research would be easier)
-> the general types are the ones I know I eat through the year
-> the specific ones are the types I normally don’t eat, the recipes are from Libelle
My pasta = penne with bolognaise sauce
-> not sustainable
The pasta’s I’m going to research specific:
- spaghetti with veggie bolognaise
- penne all’arrabbiata