March Tips

Page 1

March Living sustainable tastes good Seasonal fresh products have more taste and regional recipes use them valuing our cultural identity better. The local product takes less time to arrive in our kitchens and, if seasonal, is high in vitamins than food coming far from where we live

Ponte Testaccio Filippo Mattia Dobrovich

Simone Proietti Marcellini


1/3 - Living sustainable tastes good

March 6th

’s

thursday

An apple a day

The transportation to Rome of 1kg of apples coming from Chile produces 18kg of CO2. For 1kg coming from Italy the production is about 500gr: only the 2%


2/3 - Living sustainable tastes good

March 13th

’s

thursday

Mind the season Eating seasonal fruits and vegetables reduces consumptions of transportation and treatment of products, maintaining a high level of vitamins


3/3 - Living sustainable tastes good

March 20th

’s

thursday

The perfect recipt

The right choice of the furnitures influences the environmental impact of the house: a kitchen with decomposable and re-usable elements is a zero consumptions furniture


4/3 - Living sustainable tastes good

March 27th

’s

thursday

Cool down the consumptions

The fridge produces the 18% of house electrical energy To reduce consumptions it’s important to clean and defrost it periodically and to organize the food properly


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