MUTFAKTA DÖNÜŞÜM VAR

Bu projede İlçe genelinde Mutfakta Sıfır Atık amacıyla sıfır atıkla yemek tarifleri geliştirilerek, sürdürülebilir, ekonomik ve sağlıklı beslenmenin sağlanması ile elde edilir. Bu doğrultuda insanların evlerinde bazı küçük değişiklikler yaparak gıda atıklarını azaltabileceklerini, hatta hiç atık oluşturmadan yemek yapabileceklerini, oluşan gıda atıklarından da organik gübre oluşturabileceklerini gösterebilmektedir. Mutfakta Dönüşüm Var Projesi ile Talas ilçesi genelinde farklı konumlarda, farklı aylarda sıfır atık ilkesi ile yapılan yemek tarifi İklim Değişikliği ve Sıfır Atık Müdürlüğü koordinatörlüğünde profesyonel kamera çekimi eşliğinde mutfak şeflerimiz tarafından yapılıp sosyal medya hesaplarında ulusal platformlarda gösterime sunulması planlanmaktadır.

THERE IS A TRANSFORMATION IN THE KITCHEN

Within the scope of this project, Zero Waste recipes are developed in order to create a sustainable, economical and healthy diet with the principle of Zero Waste in the Kitchen throughout the district. In this direction, it can be shown that people can reduce food waste by making some small changes in their homes, even cook without creating any waste, and create organic fertilizer from the food waste that is formed. With the Transformation in the Kitchen Project, the recipe made with the zero waste cooking program episodes that we plan to shoot every month in different locations throughout the Talas district is planned to be made by our kitchen chefs with professional camera shooting under the coordination of the Climate Change and Zero Waste Directorate and presented to the national platforms on social media accounts.

Falafel from Leftover Chickpea Dish:
Put the leftover chickpea dish from the previous day in a food processor until it reaches a puree consistency. Parsley, dill, onion, garlic and spices are mixed well with the chickpea puree. Then, the dough is shaped into walnut-sized pieces. It is baked in a preheated oven at 160 degrees on a baking sheet lined with baking paper for 15 minutes.
Noodles from Vegetable Peels:
Preparation: Zucchini and carrots are used for another recipe. The peeled peels are cut into spaghetti pasta with a julienne cutter. Then olive oil, fresh ginger grated and garlic are sautéed. Carrot and zucchini peels are added on top and sautéed for 15 minutes.
Changes Made: Vegetable peels were used instead of noodles, which are a type of pasta. In this way, both the amount of carbohydrates was reduced and calories were saved.

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