Thinking outside
the fridge
+ energy saving
- environmental impact
LOCOMeal: The Future
of Food is Now
At a time when sustainability and food quality are global priorities, LOCOMeal emerges as an innovative answer to current and future challenges. Our gourmet soups not only offer convenience and simplicity in preparation, but also represent a conscious choice for those who wish to combine flavor, health and care for the environment. Our production process starts from the crucial moment of harvesting. Through dehydration carried out when the ingredients are at their peak ripeness, we are able to preserve flavor and nutritional values intact. Each fruit and vegetable is carefully selected, harvested at the peak of freshness and immediately dehydrated. This method ensures that, once rehydrated, the product offers an authentic and rich gastronomic experience, as if the ingredients had just been harvested.
Through this technique, LOCOMeal brings the best of nature to the table every day, without compromise.
Reducing Food Waste: Our Mission
Food waste is one of the biggest global problems, with billions of tons of food ending up in waste every year while millions go hungry. In addition to being ethically unacceptable, this waste fuels pollution, increasing greenhouse gas emissions and unsustainable consumption of resources such as water and land.
LOCOMeal is committed to combating this crisis through dehydration, a method that not only prolongs the shelf life of food, but ensures that every resource is used to its fullest potential. Choosing LOCOMeal means helping to reduce food waste and build a more sustainable future, one meal at a time.
The Benefits of Dehydration
1. Reducing Food Waste: Dehydration extends the life of food, preventing it from going bad quickly. This greatly decreases food waste, a major cause of environmental impact.
2. Energy Efficiency: Unlike techniques such as refrigeration or freezing, dehydrated food can be stored at room temperature, reducing energy consumption and CO₂ emissions.
3. Lower Emissions in Transportation: Dehydrated products are much lighter than fresh products, which reduces fuel consumption during transportation, resulting in a lower environmental impact.
4. Packaging Reduction: With reduced volume and weight, dehydrated foods require less packaging, helping to decrease waste of plastic and non-recyclable materials.
5. Resource Conservation: By dehydrating, it is possible to optimize the use of water, energy and soil, valuable resources that would otherwise be wasted through perishable food.
6.Sustainable Agricultural Production: By preserving food harvested during its period of greatest availability, reliance on out-of-season crops, often practiced in energy-intensive greenhouses, is reduced.
7.Chemical Preservative Free: Natural dehydration eliminates the need for chemical additives, providing a cleaner, more environmentally friendly product.
Ultimately, dehydration is a technology that brings many benefits: it reduces food waste, decreases ecological impact and conserves natural resources, all while keeping food quality intact.
The Benefits of Dehydration
1. Reducing Food Waste: Dehydration extends the life of food, preventing it from going bad quickly. This greatly decreases food waste, a major cause of environmental impact.
2. Energy Efficiency: Unlike techniques such as refrigeration or freezing, dehydrated food can be stored at room temperature, reducing energy consumption and CO₂ emissions.
3. Lower Emissions in Transportation: Dehydrated products are much lighter than fresh products, which reduces fuel consumption during transportation, resulting in a lower environmental impact.
4. Packaging Reduction: With reduced volume and weight, dehydrated foods require less packaging, helping to decrease waste of plastic and non-recyclable materials.
5. Resource Conservation: By dehydrating, it is possible to optimize the use of water, energy and soil, valuable resources that would otherwise be wasted through perishable food.
6.Sustainable Agricultural Production: By preserving food harvested during its period of greatest availability, reliance on out-of-season crops, often practiced in energy-intensive greenhouses, is reduced.
7.Chemical Preservative Free: Natural dehydration eliminates the need for chemical additives, providing a cleaner, more environmentally friendly product.
Ultimately, dehydration is a technology that brings many benefits: it reduces food waste, decreases ecological impact and conserves natural resources, all while keeping food quality intact.
Without a Refrigerator:
A More Sustainable World
We are so used to living with a refrigerator that it seems impossible to live without one, yet LOCOMeal proves that it is possible. Our products require no refrigeration, paving the way for a simpler and more sustainable lifestyle.
But have you ever wondered what life was like before the invention of the refrigerator? And have you wondered if you could live without it today? The answer is yes, you can live without a refrigerator, and now we explain how.
Loco Soup Gourmet is a brand that offers high-quality soups designed for those seeking a tasty and refined meal. Its soups are made with selected quality ingredients, and feature sophisticated and innovative recipes. Each package contains two servings of ready-to-warm soup, ideal for a quick but tasty meal. Loco Zuppa Gourmet aims to combine convenience with culinary excellence, offering a variety of flavors ranging from traditional options to more creative creations. The soups are designed to meet the needs of those who like to eat well without having to spend too much time on preparation.
We often use the refrigerator incorrectly, without really knowing which foods should be refrigerated to keep better and which should never be put in the cold. Before the 1950s, Italy used "giasere," or iceboxes where only certain perishable foods were stored. Ice and snow collected during the winter were pressed and covered with straw to keep food fresh.
The first domestic refrigerator was created in the first half of the 19th century by American Jacob Perkins, who developed a compression system to refrigerate food. Later, in 1876, the first cold room was introduced on a steamship to transport meat from Argentina to France.
However, the household refrigerator as we know it today did not begin to become widespread until 1913, overtaking traditional preservation methods such as drying or storing in oil, vinegar and salt.
The use of the refrigerator, however, involves significant energy consumption, from 300 to 600 kWh per year per appliance, also affecting the electromagnetic pollution of food. Since we started using it on a daily basis, we tend to fill it up and leave food inside beyond its expiration date, thus contributing to food waste.
In addition, many foods, if stored properly outside the refrigerator, retain their flavor and freshness better. Take for example fruits and vegetables, which in nature do not survive long in the cold.
It is called "LOCO" from the initials of its founder and creator "Lorenzo Cogo" but also "PAZZO" in Spanish, like this "crazy" project of wanting to bring gourmet cuisine into people's homes in a quick and easy way.
LOCOMeal is a Conscious Choice
for You and the Planet
LOCOMeal is not just convenience or a quick fix for those with little time. It is much more: it is a conscious choice for those who want to live in a healthy and environmentally friendly way. Every product we offer is designed to reduce environmental impact, from ingredient selection to storage methods to sustainable packaging.
With LOCOMeal, you choose to eat well without harming the planet. Our soups are free of artificial preservatives, prepared with high-quality, natural ingredients to provide you with a nutritious meal that respects your body and the environment. Each LOCOMeal dish represents a mission statement: to take care of ourselves and the world around us.
We know that every little action counts, and together, we can make a difference. Every time you choose LOCOMeal, you're not just choosing a meal, you're helping to build a more sustainable, healthy and conscious future.
It's a small revolution starting on your plate,
but it has the potential to change the world.
