In the past, housewives had no access to scientific knowledge about raw ingredients and their properties. They couldn’t choose from dozens of cooking shows or hundreds of books on nutrition and culinary arts. They knew nothing about food technology, and whatever they did in terms of preserving and processing ingredients was based on hands-on experience and a handful of techniques passed down from previous generations.
And yet, they followed the seasons, planned meals and supplies wisely, made use of every item in the kitchen, and, above all, avoided food waste. They approached cooking with a mindset rooted in household economy.
Today, in an age where information is at our fingertips and any question can be answered within seconds, Greek households throw away an estimated €1,000 worth of food per year, according to the latest data.
Younger generations don’t realize, or have forgotten, that many traditional Greek recipes were born from necessity, from the imperative not to waste a thing. Leftovers from one day became the basis for a new dish the next
Among European Union countries, Greece ranks third in food waste – a startling statistic, especially during a time of soaring prices in supermarkets and strained family budgets. Reducing food waste is not just an environmentally responsible act; it’s a way of life and a smart economic strategy.
The root of the problem lies largely in ignorance and lack of education – arguably the root of many societal issues. Younger generations don’t realize, or have forgotten, that many traditional Greek recipes were born from necessity, from the imperative not to waste a thing. Leftovers from one day became the basis for a new dish the next. That’s how lentils and rice were paired to create fakoryzo, and why there are dozens of recipes featuring Santorini fava. Cooks on the island had to be resourceful, finding creative ways to prepare the same ingredient over and over again for the daily family meal.
Over the past few decades of abundance, where everything is easily available and taken for granted, we’ve drifted away from the values of household economy. Young people in particular have lost touch with the spirit of cucina povera – a philosophy of simplicity, frugality and balance. The fact that we discard the equivalent of a full month’s salary in food each year underscores just how serious the problem has become.
