Ankara - Spanish chef Maria Jose San Roman, during the Women and Gastronomy event in Ankara, emphasized the significance of using leftover recipes to reduce food wastage globally. According to San Roman, founder of Women in Gastronomy, 35 percent of the food produced worldwide ends up as waste, highlighting a pressing need for effective utilization of leftovers.
According to Philippines News Agency, San Roman, who owns the Michelin-starred restaurant Monastrell in Alicante, stressed that teaching people to use leftovers is essential, regardless of their financial status. She is involved in a significant project by the Spanish government focusing on zero-waste, advocating against throwing away food. "Poor are rich because they use 100% of their food. The most expensive product is the one you throw," she stated. San Roman also criticized the practice of open buffets in 5-star hotels, suggesting their prohibition to prevent waste and proposing serving with a tray and port as a better alternative.
Fellow Spanish chef Maria Jimenez Latorre echoed San Roman's sentiments, highlighting the absurdity of buying and not fully utilizing food. Latorre advised shopping with a list after meals to avoid overbuying and shared her practice of creatively using leftovers, like making omelets with hard bread. During the twin earthquakes in Trkiye on February 6, Latorre worked in a hospital kitchen in Iskenderun, Hatay province, where she implemented zero-waste principles to prepare meals.