While washing the peeled skins of the potatoes thoroughly, anticipating relishing a nostalgic childhood dish called 'khosa bhaja' or fried peels, my domestic help gave me a strange look. “Madam, adi chatta kada? Miru vaṭini enduku kaḍugutaru? She asked me in Telugu, "which translates, isn't that waste? Why are you washing them?" In my best efforts to decipher in Telugu, I conveyed that these would be cooked into a delicious fry. And I will save some for her. Immediately, she could resonate and shared how at her home, there are a few such culinary fares which put discarded vegetable peels into cooking, and one of them is beerkaya thokku pachadi or ridge gourd peels chutney. Isn't that how each of us can sensitise ourselves about sustainable and zero-waste cooking practices? Every year, the World Environment Day reminds us of our collective effort to save the environment. It might seem trivial, but the kitchen is the best place to implement our plans. In alignment with such thoughts, we at Slurrp spoke to esteemed chefs nationwide to know their efforts and some handy tips.
Chef Vivek Kalia, Executive Chef, The Westin Kolkata Rajarhat, opines his thoughts and take on this pressing concern. "Given the increasing importance of environmental issues in today's society, the kitchen holds significant potential to make a positive difference as it is a major source of waste generation. By implementing a few simple tips, we can transform our kitchens into eco-friendly spaces that promote sustainability and reduce waste," he firmly believes.
Chef Vidisha Bathwal, Owner and Founder, Paprika Gourmet, comes across as a culinary professional with years of experience behind the stove, and she comprehends how important it is to practice zero-waste cooking and the World Environment Day makes the subject even more pressing. "I have come to understand the immense value of sustainability in the culinary world. One key aspect of sustainability that I prioritise in my kitchen is minimising food wastage."
Go local and sustainable
Chef Prakash Chettiyar, Director of Culinary, JW Marriott Kolkata, has been vocal about practising sustainable measures and zero waste kitchen. The first step begins by using local and sustainable ingredients. "With the growing emphasis on well-being, there is an increasing preference for incorporating healthy, organic, and sustainable ingredients into our diets. One example of such an ingredient is Kodo Millet, which benefits our health and helps protect the environment while reducing waste."
He also emphasises the importance and advantage of growing your own Ingredients. He advocates for it and encourages people to cultivate their own herbs and vegetables. "By growing herbs like basil, kaffir lime, curry leaves, cherry tomatoes, and cilantro, we have a fresh supply of ingredients and a deeper understanding of the importance of plant life and the need to preserve it. JW Kitchen exemplifies self-sufficiency by prioritising the growth of its own herbs and vegetables whenever feasible, thereby decreasing our dependence on external sources for ingredients."
Local farmers' market, Image Source: Pexels
Chef Ansab, Head of Culinary Operations, Burma Burma Restaurant & Tea Room, can't ignore the importance of meticulous procurement of high-quality ingredients and responsible supplier partnerships. "We carefully select ingredients, sourcing them responsibly and considering their environmental impact. For the latter, we achieve it by choosing suppliers who share our values. We ensure that sustainability is a priority right from the start."
Being meticulous in menu planning
Most of us often cook unmindfully and more than we can consume. A lot of food thus goes to waste. Chef Prakash says for menu planning, it is advisable to keep things simple and make weekly changes. "This approach facilitates us to use fewer resources and prioritise the freshness of ingredients while minimising wastage."
Chef Vivek also echoes similar thoughts: "Plan your meals for the week, make a shopping list, and only purchase what you need. This approach reduces impulse purchases and prevents food from going to waste."
Before you start cooking, making a detailed inventory of the ingredients one has on hand is a must, strongly recommends Chef Vidisha. "This will help you organise your meals and prevent unnecessary purchases. By knowing exactly what you have, you can plan your menu accordingly and utilise all the ingredients effectively, reducing the chances of food going to waste."
Re-use to avoid wastage
In many Indian regional kitchens, it has been a household practice since ancient times to re-use vegetables, fruit skins and other residuals and put them into usage instead of throwing. Chef Prakash resonates with it and advises that one can use vegetable and fruit peels for flavour infusions, pickling, or even natural fertilisers that can be used in our home gardens. "It is a must to pay heed to the amount of waste we generate, whether dry or wet, and to weigh it regularly. This awareness helps us track and manage our waste effectively."
Adopting a "nose-to-tail" or "root-to-stem" approach can significantly reduce food wastage. You haven't tried it yet? Then you must advise Chef Vidisha. "Get creative with your recipes and use every part of the ingredients you cook with. For example, vegetable peels and scraps can make tasty stocks, adding depth and complexity to your dishes."
Carrots peels, Image Source: Pexels
Highlighting the effectiveness, we all have been taught in our schools about composting, Chef Vivek shares that implementing a composting system is a great solution. "Collect vegetable peels, coffee grounds, and other organic waste in a separate container and compost them appropriately, creating nutrient-rich soil for your garden."
Chef Ansab shares a similar tip and calls it the cross-utilisation of ingredients. "We creatively transform trimmings, stems, and peels into flavorful stocks and sauces, ensuring each component finds its purpose and minimises waste. Anyone can practice the same at home."
Proper storage a step towards sustainability
Chef Vidisha vouches for the functionality of practising proper storage techniques. Her list of expert tips in this realm includes: a) Invest in airtight containers or reusable food wraps to extend the shelf life of your ingredients. B) Store perishable items such as fruits and vegetables in the refrigerator to maintain freshness. C) Additionally, consider freezing excess food or leftovers for future use. "This guarantees that nothing goes to waste and provides you with convenient meal options," the seasoned chef assures.
Smart kitchen storage setup, Image Source: Pexels
Smart storage is one of the answers to sustainable kitchen practices, advocates Chef Vivek. He suggests organising the pantry and refrigerator, storing food items properly, and rotating them based on expiration dates. He also shares another tip, i.e., preserve and freeze. How to do it? He simplifies it for you. "Preserving excess produce and leftovers through freezing or canning helps maintain their freshness and extends their shelf life."
For commercial kitchens where raw and perishable ingredients are bought in bulk, it is challenging take to cut down on wastage. But the proper storage practices can give tangible outputs. "We pay close attention to storage and maintain optimal temperatures to preserve freshness and minimise spoilage," informs Chef Ansab.
Collab and donate
It is criminal to throw edible food into the dustbin, where millions spend sleepless nights in hunger. There are legit ways to mitigate this crisis and bridge the gap. Chef Ansab underlines the efficacy of collaboration with local organisations in this matter. "We collaborate with local establishments to find innovative ways to repurpose excess food, ensuring it reaches those in need and strengthening our community." It also goes without saying that cognisance is vital in achieving and sustaining the desired results. Thus, at Burma Burma, the management takes an effort to do the needful. "We educate and train our team members to create awareness and appreciation for the value and efforts invested in every ingredient. This fosters a culture of sustainability."
Chef Vidisha has some valuable tips. She urges people to practice portion control in their kitchen. Cook only what is required! Additionally, consider implementing a system to donate surplus food to local charities or food banks. This lets you give back to the community while reducing food wastage.
Sustainable and zero-waste kitchen and cooking aren't passing fads. They are the solution to our current predicament. Continuous evaluation, adaptation, and innovation come in handy to be on track. "The journey towards zero or minimal waste is ongoing. We continuously evaluate our practices, adapt as needed, and innovate to improve sustainability," stating so Chef Ansab signs off.