The Foraging Fox’s Post

🌿 Zero Waste Beet Salad 🌿 I’m excited to share the latest episode of Ayapacha’s "Almost Gone Gourmet" series, where we turn surplus beets into a vibrant Zero Waste Beet Salad. Every ingredient holds a story, and every meal is a chance to make a positive impact. 🍽 Ingredients: * Beets (roots, stems, leaves) * Radishes (roots, greens) * Grape tomatoes * Tofu, nutritional yeast, miso paste * Lemon, orange, avocado oil, vinegar, fresh herbs 📋 Steps: 1. Cook beets, pickle stems, and use leaves as greens. 2. Slice radishes, blend tomato vinaigrette, and make tofu ricotta. 3. Assemble salad and enjoy! This dish embodies our mission at Ayapacha: building a sustainable food system that respects the earth and nurtures our community. It’s a reminder that culinary creativity can meet conscious living, transforming waste into nourishment. I invite you to join me on this journey. Let’s reduce waste, maximize flavor, and create a more sustainable future together. Explore more about our mission: ayapacha.com
 Follow us: linktr.ee/ayapachabc #ZeroWasteCooking #SustainableFood #Ayapacha #HealthyEating #FoodWasteReduction #RumyMuenala #EcoFriendlyCooking #CulinaryCreativity #CommunityNourishment

[Read the case for inspiration]: 𝗧𝗵𝗲 𝗮𝗿𝘁 𝗼𝗳 𝘁𝘂𝗿𝗻𝗶𝗻𝗴 𝘄𝗮𝘀𝘁𝗲𝗱 𝗳𝗼𝗼𝗱 𝗶𝗻𝘁𝗼 𝘂𝗺𝗮𝗺𝗶 "𝘐𝘯 𝘵𝘰𝘥𝘢𝘺’𝘴 𝘧𝘰𝘰𝘥 𝘪𝘯𝘥𝘶𝘴𝘵𝘳𝘺, 𝘧𝘰𝘰𝘥 𝘪𝘴 𝘯𝘰𝘵 𝘰𝘯𝘭𝘺 𝘸𝘢𝘴𝘵𝘦𝘥 𝘣𝘦𝘤𝘢𝘶𝘴𝘦 𝘰𝘧 𝘩𝘰𝘸 𝘪𝘵 𝘭𝘰𝘰𝘬𝘴 𝘣𝘶𝘵 𝘢𝘭𝘴𝘰 𝘥𝘶𝘦 𝘵𝘰 𝘰𝘷𝘦𝘳𝘱𝘳𝘰𝘥𝘶𝘤𝘵𝘪𝘰𝘯 𝘰𝘳 𝘣𝘦𝘤𝘢𝘶𝘴𝘦 𝘪𝘯𝘨𝘳𝘦𝘥𝘪𝘦𝘯𝘵𝘴 𝘢𝘳𝘦 𝘭𝘰𝘴𝘵 𝘰𝘳 𝘶𝘯𝘥𝘦𝘳𝘶𝘵𝘪𝘭𝘪𝘻𝘦𝘥. 𝘛𝘩𝘦 𝘢𝘮𝘰𝘶𝘯𝘵 𝘰𝘧 𝘨𝘰𝘰𝘥 𝘧𝘰𝘰𝘥 𝘵𝘩𝘢𝘵 𝘨𝘰𝘦𝘴 𝘵𝘰 𝘸𝘢𝘴𝘵𝘦 𝘪𝘴 𝘤𝘰𝘮𝘱𝘭𝘦𝘵𝘦𝘭𝘺 𝘪𝘯𝘴𝘢𝘯𝘦," says Lorenzo Tirelli, head of research and development at REDUCED. One of their products is an umami mushroom sauce, perfect for adding flavor to vegetarian dishes. The sauce is made from mushrooms from a sustainable Danish farm. The mushrooms were originally discarded: they were either damaged, ‘ugly’, or the wrong size for packaging.🍄 👉 Read it here https://lnkd.in/dipCZHNZ #foodwaste #foodindustry #mushroom #EUinMyRegion

Sustainable Nutrtion is an important factor in future proofing our food systems and human health.

In the competitive landscape of food and beverage development, finding versatile, nutritious ingredients is crucial. Coconut sugar stands out as a natural sweetener that meets the demands of today’s health-conscious consumers. Its flavor profile enhances the taste of your creations without overpowering other flavors. Perfect for beverages, baked goods, sauces, and savory dishes, allowing for innovative product development. Coconut sugar is sustainably sourced, supporting environmental conservation and sustainable farming practices. Explore the potential of coconut sugar in your products. Visit us at imc-ingredients.com to learn more. #imcingredients #coconutsugar

The Great British picnic season may be hard to plan with such temperamental weather… BUT it’s certainly easier to pack the sustainable choice with Kallo. 🌱🌞 As the top organic stock brand and a pioneer in making tasty snacks utilising alternative ingredients, Kallo is primed to elevate the picnic experience. With consumers looking for healthier and more environmentally friendly products on their picnic blankets this summer, Kallo is primed to meet the demand through: 🥖 Veggie Thins: chickpea-based crispbreads perfect for stacking with your favourite cheeses or spreads. 🫛 Veggie Cakes: ditch crisps and choose from the full range of flavourful of lentil and pea based cakes for added plant protein 🍅 Organic Veggie Dips: crafted with chunky tomato and entirely clean-label ingredients in reusable packaging for optimum sustainable snacking 🌾Rice cakes: the full range of core plain rice and corn cakes are a tasty topping for strawberries and nut butter to polish off a quintessential picnic #Kallo #Organic #NaturallyDifferent

Introducing the 𝑆𝑢𝑠𝑡𝑎𝑖𝑛𝑎𝑏𝑜𝑤𝑙 – our most planted-friendly dish yet. Made with seasonal produce that would otherwise be discarded, the Sustainabowl embodies our partnership with Waste Knot, pioneers in rescuing surplus vegetables from an unresponsive food industry. Why is this important? Each year, vast amounts of perfectly good food never reach our plates, often due to overproduction and stringent cosmetic standards. By choosing dishes like the Sustainabowl, not only are you treating your team to vibrant, nutritious meals like our Waste Knot Vegetable Bhaji with Sag Aloo, Herb Labne & Tomato Salsa (pictured here) or the Waste Knot Spelt Pasta Salad with Spring Pea Pesto & Asparagus, but you're also taking a stand against food waste. This initiative is just one of the many ways we strive to improve our food systems. #Sustainabowl #SustainabilityInAction #ZeroWaste #InnovativeDining

Key Features of Kunana's new banana milk: 🍌Upcycled Goodness: Utilizing surplus bananas to create a sustainable and delicious beverage. 💪🏻Protein Power: Packed with 5% #chickpeaprotein for a nutritious boost. 🧋Versatility: From smoothie base to cereal companion, Kunana adapts to your every craving. Tag someone who needs to try this delicious collaboration or share your thoughts below. Let's spread the word about the future of #plantbased goodness! #upcycled #plantprotein #protein Mark Orlowsky Sofia Maldonado Carlos Gutierrez Santiago Stacey

As always, buzzing after a day at the #PlantBasedWorldExpo last week. As well as some fascinating talks and culinary theatre, what was most heartening was how much heart and passion goes into creating the next generation of plant-based foods that strive to help with at least some of the challenges that our planet in peril is facing. And how much progress there has been in getting closer to the sought-after taste and texture profiles, that will satisfy consumers' demanding palates and translate into steady (not just one-off) sales. Some highlights: the beautifully presented and effective marbling on 'beef' by @millenialflavourtown. The 'just so' texture on Aromatech Group and Van Hees's 'tuna', as well as the huge range of meat-alternative products, including 'meat' snacks, now offered by BeanStalk Foods. As ever though, it's the people you meet and stories you hear, that stay with you. Like the great team on the SHICKEN Foods truck, who started their small family business from their kitchen table during lockdown, and were mobbed by repeat visitors, as they have clearly perfected their super tasty Shicken offer (I was one of them!). Or Shermin from FolinoFood who offered me a taste of her exquisite range of sustainable Italian culinary delights, such as the knock-out (in a good way) Chocorotto Dark Chocolate with Spicy Chili Pepper. You could just taste the crafsmanship and that had gone into its creation. If there's one big take-out, it's that it shouldn't be just about the food that is created though, but also what we do with any wastage. This is where initiatives like the great collaboration of Not JUST food redistribution x The Sandwich King, should be supported and celebrated as they've come together to tackle food waste and provide delicious frozen snacks made with surplus ingredients. Or how farmers are working with cultivated meat manufacturers to create a viable future. So in essence a wonderful combination of Plants and Parterships for the good of the Planet.

I've been a long term proponent of #legumes - well before they became fashionable as an economical protein for meals + a solution for environmental sustainability since protein needs will double globally by 2050, according to #CSIRO! Therefore, I was thrilled to see that our seminal paper published in the year 2000, "Soy and other legumes: 'Bean' around a long time but are they the 'superfoods' of the millennium and what are the safety issues for their constituent phytoestrogens?" has had more than 1000 reads on ResearchGate and continues to be cited around the world. Pictured are fresh borlotti beans, which go buttery tender when cooked! Grab them when you see them at your green grocer, then simply shell and boil till cooked. You can incorporate them into many dishes or use to halve the meat ingredient of a stew or casserole. The key message is you don't have to be a vegetarian to benefit from legumes - they are regularly enjoyed by meat lovers and vegans alike in Mediterranean, Asian and many other countries. #LegumeLover #mediterraneandiet #sustainableprotein #sustainablestyle #SustainableEating #familyprotein #inexpensiveprotein #healthyprotein https://lnkd.in/gXeegCFA

**Plant-Based "Steak": What's the Deal?** *Picture this* You spot a "vegan steak" at the supermarket. Is it still a steak if it’s made from plants? This question has sparked a major debate in France and the EU. Meat producers, plant-based companies, and even EU authorities are all involved in the conversation. *Who’s Beefing About This?* The French meat industry is throwing its weight behind this, saying that calling a veggie patty a “steak” or a “sausage” is misleading. Their argument? It could confuse consumers—making them think they’re buying meat when it’s actually made of soy, peas, or whatever plant is in fashion this week. On the other side, plant-based food manufacturers are like, “Hold up! People know what they’re buying.” Their argument is that these terms are familiar and help consumers understand how to use the product—like knowing what to expect when you see “plant-based steak” on your plate. Then, of course, there’s the European Commission, caught in the middle like a referee at a food fight. Their job is to make sure consumers aren’t misled, but also to encourage innovation in the food industry, including those tasty plant-based options. *What’s the Latest?* Recently, the French government has tried to ban the use of meaty words like “steak,” “filet,” and “sausage” for plant-based products. They argue it protects traditional food culture and prevents confusion. However, the EU stepped in and said, “Not so fast,” delaying the ban while further discussions take place. The European Commission is still working on clear guidelines. *Your Thoughts?* So, should “steak” be reserved for meat, or is it fair game for plant-based alternatives? Let me know what you think! #FoodIndustry #PlantBased #FoodDebate #SustainableFood #FoodLabeling #FoodRegulations #ConsumerAwareness #EUFoodLaw