Research by the Ministry of the Environment indicates that Slovenian households discard over two kilograms of food weekly. Chef Lidija Subašić, also a participant in MasterChef Slovenia, suggests strategies for reducing food waste. Subašić notes that reheated dishes often taste improved, citing examples like Christmas stuffing that benefits from a second heating.
She also advises repurposing cooked fish – suggesting serving it cold as a salad or utilizing it in a spread. Subašić’s goal is to minimize food waste. Alongside journalist Anastasija Jović, Subašić transformed a drying Easter cake into a baked ham.
“I prefer it sweet,” Subašić explained, “I like baked ham better. That’s why I prepared it that way.” The initiative highlights practical methods for extending the usability of food items and reducing household waste.
