The restaurant industry generates a lot of waste. And, hence it causes lots of problem for the environment. Globally, zero waste kitchens is creating a buzz as more and more restaurants and hotels are switching to a zero-waste kitchen. Restaurants these days have started to use each and every ingredient in the kitchen which helps them to keep the cost low and makes zero waste.
What’s the difference?
Zero waste kitchens differ from other kitchen as in normal kitchen the reuse of the balance product is very less, restaurants use plastic storage which is unhealthy, do not make plans what to buy and in which quantity whereas in zero waste kitchen the waste material of the kitchen can be used as compost, plastic container can be replaced from glass jars, in zero waste kitchen restaurants make a list of what to buy and stick to it.
“World’s waste problem becomes more evident, by creating more waste at every step. The term biodegradable is assigned to natural products that can be disintegrated into natural elements (such as carbon dioxide and water vapor) with the help of fungi, bacteria, and other biological processes. Almost everything is biodegradable, even some plastic, though it may take these products centuries to break down entirely. The best we can do is focus on reusable products. When biodegradable or compostable products seem like the only option, we can read the labels carefully. Ultimately, let’s rely on reducing and reusing, minimizing the need to recycle altogether and all these create a big difference from any other kitchen,” shared Chef Chiquita Gulati, chef owner, Spice Market.
What are restaurants doing?
Most of the restaurants are doing a lot to make this practice, practically implemented, many of them entail shifting consumption patterns and maximizing the reuse of materials at the end of their useful life. With zero-waste techniques once can reduce, reuse, recycle and rot, that, means we create no waste individually.
As we all know that our work has a great impact on our environment and as a responsible citizen, we should take care of our environment. As a professional chef now, many chefs are thinking and creating new ways of using all the elements of the food. For ex Aubergine seeds and his skin is also been used for making caviars and skin is used for garnish which is generally thrown out in many restaurants earlier. They don’t allow any type of single-use plastic. They use a shredder to turn cardboard wine boxes into compost material. Corks are donated to an organization that uses them to make sustainable shoes.
“Avoiding food waste is the first and perhaps most obvious challenge for zero-waste restaurants. The décor at this new breed of zero-waste establishment is a showcase for sustainable design. Plates are made from recycled plastic bags and tables from packaging waste. Wall light fixtures are made from crushed wine bottles while a ceiling fixture is crafted from dried seaweed. The bar stools are made from mycelium, purpose-grown in molds then baked until solid. They’re compostable, of course,” added Chef Vaibhav Bhargava of Mic Drop and Takashi for whom Zero-waste cooking, or the sustainable use of every part of an ingredient used in cooking in order to reduce wastage, is no longer a fad for a select few. Everyone is trying to understand and learn how to efficiently use every part of the available ingredients, and therefore, reducing waste and contributing to a better and sustainable world in the long term.
Similarly, Udit Bagga & Udit Bhasin, owners at OTB order dry elements in bulk which control the packaging and containers that are used. They use reusable jars and containers that are made of stainless steel and glass. Whenever required, they use small containers as well. There is no plastic waste generated in the kitchen.
“Fresh food is made every day (once or twice) in small quantities so that it is all consumed. We don’t use plastic water bottles and straws; instead we use glass bottles and paper straws. We use recyclable paper in packaging and straws.In the kitchen we try to reuse the waste like lemon peels. We use it for making lemon zest. We also grow organic plants and we have a beautiful herbal garden for fresh ingredients,” they pointed.
Where are they focusing?
“Recently, we at Spice Market banned single-use plastics, as they claim the life of many animals. Sometimes the environment you live in may not help you go completely zero waste; you can reduce your waste to a minimal level to help support nature,” added Gulati who follows below practice at her restaurant:
- Keep some cotton shopping bags or reusable covers in the car to reduce plastic bags accumulating in your environment?
- Use stainless steel or glass bottles to store spices, cereals, etc., in the kitchen. Replace plastic water bottles with stainless steel or Bamboo water bottles.
- Put our vegetable and fruit waste, onion and garlic peels, etc., into the bin and top it with soil or coco peat.
- Use silicone baking sheets as this saves time and money, also they are environment friendly.
- We also use Beeswax food wrap as they last much longer and are very easy to clean and store.
Why zero-waste kitchen is the future
“The kitchen of the future will be healthier for our planet and improve our family ties through food. The innovative kitchen prototype emphasizes sustainability with zero-waste systems and in-home gardening, while strengthening social ties with its community-oriented design. Zero waste kitchens are the future because once we will be able to cut down on wastages and garbages which are harmful to our environment; we will be able to contribute the environment which results in a better world in many ways,” added Bhargava.