Ljubljana, 5. 6. 2017 – When I heard Massimo Bottura is coming to Ljubljana, I thought it was a joke. One of the best chefs in the world? Coming to Ljubljana one random Friday to open the Week of no food waste? Turns out, it was no joke at all, but in fact a fantastic day, full of inspiration, charisma and promise for a great future of world as well as Slovenian food.
“There is no food waste, just different food,” was one of the thoughts Massimo shared with Ljubljana crowd at the Open kitchen street food market while admiring all the food being cooked on the spot, from vegan to full on meat. To illustrate his point, the organisers of the Week of no food waste prepared a chock-full week long programme of culinary workshops, zero waste menus in selected Slovenian restaurants, as well as a bundle of online material with pro-tips and recipes on how to reduce food waste in households and beyond. “Food has become the it subject, the talk of all talks, but at the same time we’re throwing so much of it away. We’re determined to turn this trend around and come up with even more solutions in the restaurant business on how to eliminate food waste. If we achieve that everyone starts talking about the issue, that they pause in front of their fridges and think through what they’re going to do with the ingredients instead of trashing them, we’ve achieved a lot. Slovenia, don’t waste this opportunity,” pointed out chef Luka Jezeršek, the main organiser of Week of no food waste in Slovenia.
And it looks like we’re not since this is just another of the zero food waste initiatives we’ve experienced in the last few years. Ecologists without borders NGO has been alarming about food waste at least since 2013, BUNA cooperative did quite a few activities towards reducing food waste in 2014, last year we’ve seen the premiere of the Just eat it! documentary and the project still continues to promote no food waste awareness with billboards and other actions. And then there’s my foodwalks where, while visiting some best places to eat in Ljubljana, we learn about foodie traditions in Slovenia that used everything there was, from nose to tail and from root to leaf. Like Massimo said: “I am not the revolution – we are.”