Food management and culinary techniques in Croatia and the region

Various reports highlight food management, from large-scale waste reduction to domestic culinary techniques. In Croatia, the ECOFOODCYCLE project, a collaboration between Croatia and Italy, addresses food waste. This initiative aligns with EU goals to significantly reduce food waste by 2030 to combat climate change and resource depletion.

On a domestic level, experts provide guidance on food selection and preservation. For cabbage intended for pickling, the Croatian Ministry of Agriculture suggests using moderately firm heads to allow better fermentation, while thin leaves are preferred for making sarma. For potatoes, storing them in cool, dark, and ventilated spaces prevents sprouting and the development of green skin caused by light exposure.

Culinary advice includes tips for improving common dishes: adding a small amount of vinegar to potato boiling water can help maintain structure for creamy mashed potatoes, and adding lemon juice or vinegar to rice can prevent grains from sticking. Other techniques include using seasoned butter for crispy roasted potatoes and using salt and steam in bags to peel roasted peppers more easily.