O aproveitamento de alimentos em produções gastronômicas

Abstract

A major food crisis has been worrying the world. Poverty rates have been rising year after year. Consequently, food security is also at risk. Discussing and understanding more about the subject is essential, as about one billion people go hungry in the world. Much of the food that is produced turns out to be wasted. Finding alternatives that ameliorate these damages is of paramount importance. Allying the gastronomy and the integral use of food is the main objective of this work, which seeks to clarify the importance of the integral use of food, emphasizing its values. This aspect contributes to nutritional, social and environmental changes. Finally, all the processes, inputs and techniques that are behind a gastronomic production, in which gastronomy and the integral use of foods are allied, are described, demonstrating that small actions generate great reactions. It was concluded with this work that man must change his relation with food, because to take advantage of it in its totality generates benefits for the world, for the economy and, mainly, for health.