Here are some tips from chefs on how to incorporate minimal waste cooking at home and how they ensure their kitchens are sustainable and not adding to the already burdened landfills
Opt for locally-sourced and seasonal produce as much as possible to cut down on plastic packaging and burning of fossil fuels, say chefs. Image: Shutterstock
Sustainable cooking involves making conscious choices to reduce waste, conserve resources, and promote environmentally-friendly practices. This means creating ingenious ways to transform food scraps while leaving behind a minimal carbon footprint.
To achieve that, here are some tips that chefs use in their kitchens, which you can implement on your own. You will also gain insights into their practices at hotels, as they work towards reducing the burden on landfills and contributing to a cleaner environment.
Embrace the art of root-to-stem cooking. By exploring the often overlooked parts of fruits and vegetables, such as peels, stems, and tops, we can unlock a world of flavours and minimise waste.
"I believe sustainable cooking goes beyond the conventional tips,” says Sanjay Chauhan, head chef at Avalon Cottages in Kanatal, Uttarakhand. “From turning carrot tops into pesto to transforming citrus peels into zesty infusions, every ingredient holds hidden potential. Let creativity flourish and watch as your sustainable culinary journey reaches new heights."
Head Chef Dharmendra Kumar at Rajasthan-based Brij Lakshman Sagar gives a few more ideas. “Use everything you can. For instance, we use the leaves of cauliflower in soups, orange peels are used to make marmalade, apple peels are turned into roasted chips, and dried seeds of muskmelon, pumpkins are used in Indian gravies while potato skins are used to prepare starters.”