Recipes with leftover food in restaurants in Thessaloniki


Don’t throw anything away! Dishes based on leftover recipes were served by restaurants in Thessaloniki

Dishes restaurants in the Upper Town of Thessaloniki served from food scraps in a culinary walk organized yesterday by Kyklos, the Urban Sustainability and Circularity Laboratory of AMKE InCommOn in collaboration with local catering businesses.

Dozens of people, holding their… tapers and a map distributed at the offices of the Circle, in the Upper Town, followed the “circular” culinary walk and visited a total of 7 restaurants, where they were served appetizers, based on ingredients left over from other preparations and otherwise they would end up in the trash.

Tomato meatballs with various herbs were tasted at “Toiho-Toiho”, croutons and soujoukia with stale bread at “Balkoni”, where the owner, Anna Kreonidou, explained that nothing is thrown away and what is left is fed to the neighborhood’s stray dogs and cats. Bruschetta with bread and egg salad with boiled eggs that were not consumed on the same day were tried by the participants of the walk at the “Little Big House”, with manager Vicky Tarnana also serving a dessert with pieces of cake that often “stick” to the baking tin but can be they become delicious sweet balls with a little chocolate after first cooling in the refrigerator.

The peels from the carrots were fried by the cook of “Stasis” Lena Voditsianou, who also made meatballs with leftover apaki, mushroom stalks and herbs, while Theodosis Liapakis, from “The House of Passas”, served meatballs with everything left over from the fillets he makes from various types of meat. “There is no serious kitchen that does not make use of all its ingredients,” he said characteristically.

Dimitris Pardalidis from “Nea Folia” was in the same spirit, stressing that specific amounts of food are prepared daily in order not to be thrown away and only local products are used. A different way of sustainable management was demonstrated at the ‘Yaya’ cafe, serving herbal tea and then throwing the leftovers into a special composting bin.

Food for thought

The aim of the action, which had as its central message “Taste the Waste”, was to inform about the correct use of food left over in shops or homes and the multiple benefits of limiting wasted food. “We live in a time when both natural and financial resources are becoming alarmingly limited, burdening all members of a community. Adopting, therefore, a circular life model – where we do not throw away but use resources responsibly – is the only sustainable solution”, says Sophie Sarri, InCommon’s Urban Innovation manager.

All businesses supported the action on a non-profit basis and presented proposals for cooking materials, composing different culinary proposals and giving them taste and nutritional value, reducing the environmental footprint at the same time.

According to data from the European Commission (Eurostat) cited by InCommon, the total food waste (edible and inedible parts discarded) at EU level. in 2020 it is estimated that it amounted to about 57 million tons (an amount corresponding to 127 kg per inhabitant). Households produced 55% of the total food waste (31 million tons = 70 kg per inhabitant) and catering 9% (more than 5 million tons). In Greece, food waste amounted to over 2 million tons, with 45% coming from households and about 11% from catering.


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