Recycling domestic vegetable and fruit waste, using in recipes, calculation of calories and nutritional value

Nowadays, because of increasing population and many wrong treatments made by people the pressure on living and non-living environment is increasing. In next years, the consuming of natural sources and failure to repair the anthropogenic pressure on environment process will have heavy ecolojic, economic, and social costs. Many scientific studies emphasise persistently that it is necessary to take a step in onder to decreasing or preventing this effect. The countries showing awareness in this field make decisions together and get into the action by coming together in various meetings. In the world, health problems due to on the one hand hunger and insufficient nutrition on the other hand food waste and obesity are occured. Fruit and vegetables has the highest rate among the wasting food. The 20-40% of produced fruit and vegetables are threw before they are sold because of unpleasent appearance. In spite of faulty fruit and vegetables protect their nutritions, they are wasted in the process of harvest and sale by not harvesting or not buying by food retailer. This study aims to offer a solution to prevebt the waste in the world "within the frame of sustainable nutrition". Therefore, it aims to use of the most wasted fruit and vegetables and put the good use of shell, stem and leaves in recipies. Accordingly, 20 recipies (9 vegetables- 11 fruit) we produced from not consumed or less consumed plant parts that accepted as waste were developed and the nutritional value of recipes were calculated by BeBİS programme. As a result, plant parts considered as waste can be used in recipies and are important resources in source of nutritions and health.