Oct 1, 2023

Why the "Valorising food leftovers and imperfect fruits & vegetables" Recipe Book Matters



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. 

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.


  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

Possible Impacts:

  1. Behavioural Change: As more individuals get access to this book, there's potential for a shift in mindset – from viewing leftovers and imperfect produce as waste to viewing them as valuable resources.

  2. Reduction in Household Food Waste: With practical recipes at their fingertips, households can significantly reduce their food wastage, leading to economic savings and environmental benefits.

  3. Inspiration for More Initiatives: The success and reception of this book can inspire similar initiatives, amplifying the impact and reach of such sustainable practices.

  4. Educational Tool: Beyond its practical application, this book can serve as an educational tool in schools and communities, teaching the next generation about the importance of food conservation and sustainability.

  5. Boosting Local Economies: By valorizing imperfect fruits and vegetables, local farmers can potentially find markets for produce that would otherwise have been discarded. This can bolster local economies and promote sustainable farming practices


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