Badania technik optymalizacji żywności
EN_01617007_0161
TO GO WITH AFP STORY BY Carlos MANDUJANO
Melissa Castro (L), head chef at Ccori, an organization that promotes socio-environmental gastronomy with support from the French companies Sodexo and Stop Hunger, and Adeli Yanos, president of "Virgen del Rosario" soup kitchen, train a group of women to prepare a dish using the peels, leaves, and stems of vegetables and fruits at the soup kitchen in Lurin, in southern Lima, on April 11, 2024. Peruvian Chef Palmiro Ocampo launched a crusade in 2018 to not waste food. To do this, he shares his recipes with dozens of mothers from soup kitchens in poor areas of Lima and has managed to optimize more than a ton of ingredients that normally ended up in the trash and have been turned into delicious dishes. (Photo by Ernesto BENAVIDES / AFP)
2024-04-11
ERNESTO BENAVIDES/AFP/East News
AFP
ERNESTO BENAVIDES
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