Meet the Research Team Behind the Recipe Book
The recipe book has been brought to life by a dedicated team of researchers from the University of Mauritius. At the helm is Associate Professor Daya Goburdhun, Associate Professor Arvind Ruggoo, Dr. Deena Ramful Baboolall and Dr. Roshini Brizmohun Gopaul, passionate experts who have contributed their in-depth knowledge and innovative approaches to this project. Together, this team has combined their expertise to curate a collection of recipes that are not only delicious but also environmentally conscious.
A special mention must be made of Miss Lakshaya Beeharee, (pictured on the right) an alumna of the Faculty of Agriculture. She played an indispensable role in the project, managing follow-ups with the press, authors of the recipes, and overseeing meticulous proofreading, ensuring the book's quality and coherence.
Overview
The recipe book “Valorising food leftovers and imperfect fruits & vegetables” serves as a testament to the innovative approach towards combating the global crisis of food wastage. Supported by the Faculty of Agriculture of the University of Mauritius and financed by the European Union under the DeSIRA project, this initiative is not just a cookbook but an embodiment of sustainable living and conscious consumption.
Importance:
Addressing Global Food Waste: With the Food and Agricultural Organization (FAO) highlighting that about one-third of all food produced is either lost or wasted, this book provides practical solutions to this pressing problem.
Resource Conservation: Food wastage isn't only about the direct loss of food. It represents a waste of resources like water, energy, and land. By utilizing leftovers and imperfect produce, we indirectly conserve these invaluable resources.
Enhancing Food Security: By teaching individuals to utilize what they have more efficiently, we can take strides towards improving nutrition security and ensuring that fewer people go hungry.
Promotion of Sustainability: This book promotes sustainability not just in terms of food but also in terms of the environment. By reducing food waste, we can mitigate some of the environmental challenges, including climate change, pollution, and loss of biodiversity.
Inclusive Collaboration: The diverse range of contributors, from renowned chefs to young enthusiasts, underscores the universal relevance of the issue and the collective effort to address it.