Good morning,
Like every Saturday morning, I sat down with my coffee to read the news, and bam, I stumbled upon something that concerns us directly because it has to do with what we do: food.
A month ago, a law against food waste came into effect here in Spain.
And one piece of information left me frozen, one of those that make you stiff as a board... It turns out that each Spaniard throws about 24 kilos of food into the trash each year.
Twenty-four. Kilos. Almost a whole sack of good oranges.
It gave me a pang in my stomach, perhaps because in the countryside, those aren't just numbers, they are hours of work, of irrigation, of pruning, of weathered hands and dreams.
One of the reasons why we started Campos del Abuelo came to my mind: never again discard fruit or vegetables for aesthetic reasons. I speak plainly because we've talked about it before.
More than one season we were left with wonderful oranges unsold because they didn't meet the size requirements of the market or because they had a blemish on their skin.
Inside they were fantastic, sweet, juicy, with that aroma that splashes your morning, but on the outside, they didn't photograph well. That's how absurd the chain can sometimes be.
The new law primarily serves to remind us of common sense. It says that the first thing is to prevent waste, and if there is excess and it's good, it should reach a plate before a bin. It makes sense.
But I also tell you that at the root of much waste is an idea that we all need to dismantle. If the fruit looks perfect on the outside, it's worth questioning. Nature is perfect, yes, but in its own way. It doesn't operate with supermarket standards or with rules for measuring segment size.
In the field, the skin tells stories: a brush with the wind, a scar from a branch, a summer with character.
And none of that takes away from the flavor.
The problem of size and aesthetics goes way back. Measures and categories were invented to organize trade, and they ended up dictating more than the flavor itself. Thus, pieces that don't fit the picture are left behind, even if they are perfect inside.
Nor is it about placing all the burden on the law or the field. At home, we also have a lot of say. The best tool I know for not throwing away food is one that doesn't appear in the Official State Gazette and has saved more than one fridge for me: planning.
Simple word and a miracle worker. Check the fruit bowl before buying, arrange the box to eat the ripest first, set aside pieces with more damaged skin for juice or cooking, think a little about the week's menu and leave room for improvisation.
If a law is needed for us to stop wasting, then welcome it. But I truly tell you that the battle is won with small gestures and a cool head.
Plan what we pick from the tree and what we put in the cart.
Look fondly at that freckled orange and understand that the beauty of the countryside is not from a catalog; it's about flavor.
Thank you for reading us and for being there, by the fruit bowl. Together, we ensure that every piece finds its plate.
A big hug and happy Saturday,
