Amiat: "We will make a leftover recipe book with starred chefs"

A is born Leftover recipe book signed by important star chefs. Christian Aimaro, President of Amiat and Iren Ambiente, announced it on Friday 21 February at the Festival of Food Journalism within a panel entitled "From the field to recycling when food respects the environment". This is a finalized project to the enhancement of food resources which will see the creation of a recipe book accompanied by some tips to reduce waste right from the purchase stage, with a view to reducing the possible waste of resources at the source and spreading good practices for a correct and sustainable diet also from an environmental point of view.

Some well-known Italian chefs have already been contacted, who do their job in promoting food, to draw up a list of recipes designed to use those leftovers that would normally be thrown into the waste. The project derives from an initiative called RePopp, launched about three years ago with the aim of enhancing all the unsold food by the street vendors of the Porta Palazzo market which - otherwise - would have become waste. The initiative, undertaken by the City of Turin and supported by Amiat Gruppo Iren, Novamont, Eco dalle Città and recently also by the Turin Central Market has over time been confirmed as a virtuous example of circular economy which has soon become a national case history and international. "Given the success and interest registered by RePopp - said Christian Aimaro, president of Amiat and Iren Ambiente - we decided to start a project for the creation of a cookbook of leftovers, which knows how to combine, thanks to the advice and creativity of well-known starred chefs, respect for the environment with the pleasure of good food. It is our intention to extend the project to all the territories in which the Iren Group operates, with environmental services, so as to enhance the peculiarities and gastronomic traditions of several geographical areas ».