Tuck into Thessaloniki

Supported By: UNESCO gastronomy creative city. Reduce food waste - composting by FoodTreasure

Get ready to tuck into Thessaloniki. Renowned for its incredible cuisine, the buzzing, artistic city of Thessaloniki has been named a Creative City of Gastronomy by UNESCO, for its abundant natural produce (the sweetest pine tree honey, the creamiest yoghurt), authentic flavours, fusion of cultural influences (Greek, Jewish, Balkan and Ottoman) and a thriving culinary industry which employs thousands of people. Perched on the northwest corner of the Aegean Sea, Thessaloniki is famous for its fresh seafood, best enjoyed overlooking the calm waters of the Thermaic Gulf with a glass of cold white wine. Make sure to try mussel pilaf, shrimp saganaki and grilled octopus meze.

Located in the heart of Greece’s richest agricultural region, the city is just a stone’s throw away from fresh, local produce found in the surrounding olive groves, forests, fields, orchards and ocean waters. As well as celebrating and defining the destination’s identity, Thessaloniki’s use of tasty local produce is one of the most sustainable ways to consume food, as the produce hasn’t had to embark on a long-distance expedition to reach the dining table, minimising the use of fuel.

Waste not, want not. One of many sustainable initiatives popping up in the foodie city is FoodTreasure, an environmental action project focused on reducing and repurposing food waste, as well as working with city councils, schools and the public to reshape behaviour around waste. A key part of the initiative is ‘The Urban Shell’ project which explores composting techniques for small spaces in cities such as balconies, courtyards and gardens. Potato peel, we’re coming for you.

Visit Website: https://www.incommon.gr/en/press/food-waste-treasure/