Alimentazione equilibrata, dieci regole per non sprecare cibo

Quante volte avanzano i piatti preparati per la cena o per il pranzo? E quante volte capita di lasciar scadere le cose in frigorifero? Uno yogurt, una mozzarella, le classiche merendine che dopo qualche settimana hanno stufato. Un grave problema etico, ma anche per la salute. Si è svolta ieri la giornata contro gli sprechi alimentari e in quest’occasione  l‘associazione dei dietisti italiani ha rivelato che nell’immondizia italiana finiscono , ogni anno, circa 27 chili di cibo ancora consumabile, con uno spreco di circa 585 euro a famiglia.

Nelle discariche del Paese finiscono quotidianamente 4 mila tonnellate di alimenti freschi: latte, uova, formaggi e yogurt (39%), pane e pasta (15%), carne (18%), frutta e verdura (12%), secondo gli ultimi dati dell’Associazione difesa consumatori (Adoc). Parliamo ovviamente di famiglie, perché se dovessimo considerare le mense aziendali, ospedaliere e scolastiche, i buffet dei grandi alberghi o dei villaggi turistici ‘all inclusive’ il dato sarebbe davvero molto più grande.

Per questo motivo l’Andid (Associazione nazionale dietisti) ha proposto 10 regole per evitare inutili stragi di cibo e approfittarne per seguire una alimentazione corretta:

1) Seguire una dieta varia e bilanciata;

2) Essere sobri negli acquisti;

3) Preferire cibi di origine vegetale, di stagione e prodotti localmente;

4) Preferire l’acquisto di cibi freschi e poco lavorati, a filiera corta o direttamente dal produttore;

5)Preferire l’acqua del rubinetto;

6) Privilegiare l’acquisto di prodotti alimentari con minori quantità di imballaggio, o con imballaggio in materiale riciclato munito di eco etichettatura, e certificati a basso impatto ambientale;

7) Non lasciarsi ingannare dalle campagne di marketing che invitano ad acquistare sottocosto cibi in quantità superiore a quelle che poi verranno effettivamente consumate;

8 ) Fare la spesa seguendo minuziosamente la lista degli acquisti preparata a casa;

9) Imparare a recuperare gli avanzi della tavola trasformandoli in nuovi gustosi piatti;

10) Fare attenzione alla preparazione, conservazione dei cibi e al loro adeguato smaltimento.

I dietisti e i nutrizionisti, oltre all’aspetto etico, puntano alla promozione e alla sensibilizzazione verso un modello alimentare sostenibile, che bandisca inutili sprechi e contribuisca al miglioramento della salute e alla protezione delle risorse naturali.

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