On Europe 1, Laurent Mariotte gives the keys to eating better in order to preserve his health and the environment at the same time.
The key is to reduce the share of meat and recycle its leftovers to avoid food waste.
The proof in a few recipe ideas.
Eat less meat, seasonal products, preferably local and, above all, avoid food waste: here are some keys to eating green. On Europe 1, Friday, Laurent Mariotte gave some recipe ideas that conform to these principles. Recalling that every French person throws away 30 kilos of consumable food every year, including 7 kilos of packaged food, the culinary journalist and host of the show
La Tables des bons vivant
gave his tips.
"It all starts with reducing your meat consumption, when two-thirds of the planet's land is devoted to animal husbandry, whether it is for animals or for the cereals produced to feed them. To replace animal proteins, bet on legumes These are beans, chickpeas, split peas, dried beans ... vegetable protein bombs.
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Waste goes from field to plate
You can have fun making bean balls with a red sauce.
Take a simple jar of plain beans, already cooked, and mix them with breadcrumbs, spices (like cinnamon and cumin) and lemon juice.
Shape your meatballs and fry them in a sauté pan with oil, turning them regularly to soak them.
Accompany them with a small, simple sauce made from cooked beetroot mixed with yogurt and lemon juice.
We must recycle leftovers to fight against food waste.
This mess goes from the field to the plate, starting with the farmers who leave the unsized fruits and vegetables in place that the mass distribution will not buy.
You can freeze but above all improvise.
Take a pot-au-feu for example.
We can make croquettes, meatballs, stuffed stuffs.
If you are making a curry, make small samosas with brick leaves to accommodate leftovers.
You put the stuffing in and you fry it in a skillet. "