Founded by engineer Anyell Sanmiguel and research chef Palmiro Ocampo, CCORI promotes food sustainability through optimal cooking, a methodology that trains people in culinary techniques that make it possible to use all the food – preserving it, recycling it, and adding value to all its parts.

For example, the trainings highlight the nutritional value of citrus peels – such as lemons, mandarins, and oranges – and how they can be processed and used in various dishes.

“It was surprising to realize how much we were wasting. Seeing that every product you buy at the market is useful – from the seeds to the pulp to the peel, all of it – is exciting,” Llanos said, speaking in Spanish like everyone interviewed for this story.

Peru, while a source of tremendous food biodiversity, is the Latin American country with the highest levels of food insecurity and one where more than 50% of organic waste – including food – is discarded. Globally, it is estimated that nearly one-third of food ends up in the trash.

Decomposing food contributes to methane emissions that warm our atmosphere and drive climate change. Although food loss occurs throughout the entire supply chain, the kitchen is one place where individual actions can help.