La Dirección General de Compras y Contrataciones desde Compras Públicas Sustentables planteo una actividad de concientización en sus oficinas repartiendo material y divulgando información generada por Vicejefatura de Gobierno enmarcado en el programa de Cuidemos los alimentos.

El 29 de Septiembre se celebra el día Nacional de la Concientización sobre la perdida y desperdicios de alimentos. En la Argentina tiramos un promedio de 38 kg de comida por habitante/año.

La “Agenda 2030 para el Desarrollo Sostenible” de las Naciones Unidas incluye entre los Objetivos de Desarrollo Sostenible (ODS), la necesidad de disminuir el desperdicio de alimentos, y que la Organización de las Naciones Unidas para la Alimentación y la Agricultura (FAO) considera de importancia realizar acciones que permitan mejorar la seguridad alimentaria y nutricional, en línea con el compromiso asumido en la XXXIII Conferencia Regional para América Latina y el Caribe.

Un gran porcentaje de los desperdicios de alimentos que se producen en los hogares, se debe a que no se reutilizan para transformarlos en una nueva comida. Las sobras de hoy, usando la creatividad, pueden ser una excelente comida para mañana.

Atendiendo esta problemática, desde el GCBA desarrolló el programa Cuidemos los Alimentos. A través del cual, promociona consejos para evitar el desperdicio de alimentos en los hogares. Entre ellos destaca:

  1. Organizar la cocina, comprar en forma consciente, reutilizar los alimentos y llevarse los restos.
  2. Prestar atención a las fechas de vencimiento “vence primero, sale primero”.
  3. Conservar los alimentos en el freezer.
  4. En la heladera, las carnes crudas siempre deben almacenarse en un estante que esté por debajo de otros alimentos.
  5. Las ofertas por cantidad o maxi packs pueden no resultar beneficiosas si se termina descartando parte de la compra.
  6. Planificá la compra y evitar comprar alimentos que luego no se van a consumir.
  7. Prestá atención a las etiquetas, fechas de vencimiento y consumo preferente. Observar de donde provienen los alimentos. Cuanto más corta es la cadena agroalimentaria, más reducimos costos y también el impacto ambiental.
  8. Optar por frutas y verduras de estación.
  9. Las frutas y verduras que parecen estar muy maduras pueden transformarse en salsas, purés, guisos, licuados, budines, dulces o compotas.
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47 Replies to “Semana de la reducción de desperdicios de alimentos.”

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