They say that when you love you don’t miss a beat. But the adage could well be called into question by this study which shows that this food, although among the most popular in France is also the one who is the most wasted.
The French, cheese fans
Camembertcounty, Emmentalgoat cheese… Impossible to imagine a French fridge without a piece of cheese! This national treasure, symbol of conviviality and deliciousness, is part of our daily lives.
According to a Too Good To Go and Appinio study, 8 out of 10 French people consume it every weekand almost one in two eat it every day. However, behind this unconditional love lies a very real paradox: 4 out of 10 French people admit to throwing it away regularly.
The most wasted food
The reason? Often, mold appears before we have time to savor everything. More than a third admit to buying too much cheese, and 55% say they throw it away because of deterioration.
And it’s a shame, when we know that a single kilo of cheese represents up to 13 kilos of CO₂ emitted during its production. In short, our cheese passion also has a cost for the planet.
In our kitchens, grated cheese (Emmental, Gruyère) tops the list of favorites, followed by soft pasta like brie or camembert. The problem is that they are also the most wasted!
Many buy too many, without thinking about freezing or second life recipes. And yet, there are a thousand and one ways to avoid waste.
Anti-waste solutions
There are indeed easy recipes for recycling leftovers: potato pancakes with grated cheesemelting croque-monsieur with forgotten Camembert, or even gratin from the fridge with pieces of Comté cheese. Enough to transform your leftovers into irresistible dishes!
And because cheese is also about pleasure and sharing, Too Good To Go will open its “Confess 100 % Fromage” at the Halles de Paris, October 24 and 25. An ephemeral confessional to confess your little excesses… with a smile!
SO, before throwing away that last piece of Emmental or that slightly matured brie, ask yourself the question: what if this was the secret to a delicious improvised meal?
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Cooking editor
Between an epicurean desire to enjoy the pleasures of the plate and a real concern to eat better on a daily basis, Arnaud devotes his time and his pen to guiding his readers…
