Embracing zero waste cooking: A sustainable solution for modern food consumption

With increasing pressure on land and resources due to a burgeoning population, 'saving' seems to be the only viable option, as we have already depleted forests to grow our food, which has become insufficient to feed the teeming millions. According to the Food and Agriculture Organization (FAO) of the United Nations, nearly one-third of all food produced for human consumption is lost or wasted globally each year.

The traditional wisdom of saving and preserving food, once inherent in several cultures before the era of consumerism, is thankfully making a comeback now. Zero waste cooking seems to be the need of the hour, not only to ensure sufficient food on the table for future generations but also to mitigate the environmental damage caused by the mindless use of resources in agriculture. Let's delve deeper into why zero waste cooking is important and how it can change the way we approach food.

The Terrible Problem of Food Wastage
Food waste is a huge global problem, with approximately one-third of all food produced for human consumption ending up in landfills each year. In a world where nearly 828 million people go hungry each day, the staggering amount of food being discarded into dustbins and landfills underscores the urgency of saving food.

What is Zero Waste Cooking?
In its simplest form, zero waste cooking means utilizing every part of an ingredient, from root to stem, peel to pit. This concept is not new and has existed in our civilization since antiquity. Several communities still make use of almost every part of a food ingredient. For example, in India, not only are oranges used as a fruit, but even their peels are utilized in making jams, jellies, and marmalades.

Why is this mode of cooking important today

Also Read: How to have a zero-waste kitchen?

Reduce Environmental Burden: By reducing food waste, this cooking method helps conserve resources, reduce greenhouse gas emissions, and minimize landfills.
Promote Agricultural Biodiversity: By using a wider variety of ingredients, including often-discarded parts, zero waste cooking supports agricultural biodiversity and also keeps intact genetic diversity.
Decrease Carbon Footprint: Sourcing ingredients locally reduces the carbon footprint associated with food transportation and supports small farming communities.

Enhance Flavor and Nutrition: Sometimes, several parts of fruits and vegetables are discarded despite containing valuable nutrients and flavors. Incorporating these into meals not only reduces waste but also enriches the nutritional profile and taste of dishes.
Fostering Creativity: Zero waste cooking is a growing trend that has led to a lot of creativity and innovation in the culinary world.

How Zero Waste Cooking is catching up fast in restaurants

According to Vivek Rana, Executive Chef of Fine Indian Dining Group in New York and New Jersey, "We procure our produce directly from farmers at one location before distributing it to various destinations. This practice ensures the freshness of our vegetables and minimizes spoilage. All fresh produce is centrally cut at one location before being distributed elsewhere. Any leftover carrot peel, cabbage leaves, or capsicum remnants are utilized in making gravy or soup stock. We prioritize using potatoes with their skin intact in most of our dishes. Leftover capsicum is repurposed to create flavorful gravy, while carrot peel and onion scraps, along with other vegetable leftovers, are combined to make soup stock, which is later incorporated into curries."

"Each of our restaurants features a daily special crafted from zero-waste ingredients. For instance, our dish of the day might be a Tandoori Chicken Kurchan Taco, utilizing leftover produce and meat. This dish is reinvented and served to customers, with sustainability at the forefront and clearly indicated on the menu. Butchery cutting is centralized at one location before distribution, effectively reducing waste. Bones are repurposed to create stock, which adds depth to our gravies. Ultimately, it is our staff who drive these initiatives, as we continuously invest in their training and emphasize the importance of sustainability," adds Chef Rana.

Similarly, Chef Rajiv Sinha, Executive Chef at The Oberoi Rajvilas, emphasizes sustainable practices in his culinary approach. He states, "We cultivate all our herbs, lettuce, and vegetables in-house, promoting the use of locally sourced produce. This not only supports local farmers but also minimizes CO2 emissions, as importing goods often leads to pollution. We also prioritize the cultivation of millets, a sustainable crop choice. Our menu is thoughtfully designed to feature seasonal produce, ensuring that mangoes are not served during winter and strawberries are not offered during the summer season. Additionally, we utilize vegetable peels to prepare vegetable stock, eliminating the need to cut fresh vegetables for this purpose. Furthermore, we are committed to reducing single-use plastic by avoiding its use in food packaging."

Similarly, Chef Nishant Chaubey of Rani Restaurant in New Jersey adheres to a no-waste policy and creates innovative dishes using leftover ingredients, promoting sustainability.

Chef Rajiv Sinha, Executive Chef at The Oberoi Rajvilas, emphasizes sustainable practices in his culinary approach by cultivating herbs, lettuce, and vegetables in-house, promoting locally sourced produce, and minimizing CO2 emissions.

How to Introduce Zero Waste Cooking in Your Kitchen

Meal Planning: Plan meals in advance to prevent overbuying, which can lead to spoilage of ingredients, and ensure all ingredients are utilized efficiently.
Use Every Part: Explore creative ways to incorporate vegetable peels, stems, and leftover proteins into soups, stocks, and stir-fries.
Preserve Excess: Extend the shelf life of excess fruits and vegetables through methods like pickling, fermenting, or freezing.
Composting: Compost organic waste to return nutrients to the soil and close the loop in the food cycle.

Also Read: Easy tips to ensure zero waste in the kitchen for busy people

Zero Waste Recipes: Making zero waste food is not something that only experts can do. In fact, it has been inherent in our culture, which considers food wastage a sin. Here is a mix of some traditional and modern zero waste recipes.

Spiced Potato Crisps: Do not throw away potato peels. Wash them clean and dry them on a paper towel. Now take a bowl and add some butter to it. Throw in some spices like black pepper, paprika, salt, and garlic powder. Mix well and add in the potato peels. Coat well. Air fry for 10 minutes or deep fry in hot mustard oil.

Orange Peel Jam: Wash the orange peels thoroughly. Now boil half a kg of sugar in half a litre of water. When the syrup attains a one-string consistency, add in the peels and cook on low flame. Add one cup of water and a pinch of cinnamon and orange color. Once it becomes thick, your homemade orange jam is ready.

Banana Peel Coconut Stew: Do not throw away the banana peels. Chop them into small pieces after thorough washing. In a pan, sauté onions, garlic, and spices like turmeric, cumin, coriander, and chili powder. Add the banana peels and cook until tender. Pour in coconut milk and simmer for 10 minutes. Add chopped coriander leaves.

Lemon Peel Achaar: Store the lemon peels in a jar and boil them in salted water until soft. Now, add mustard oil to a pan and heat it, then add panchforan. Add the peels, turmeric, red chili powder, methi, mustard powder, and black salt, and mix well. Also, add some sugar and cook for 2-3 more minutes. The achaar is ready.

Also Read:10 most sustainable foods on our table

Traditional Indian zero waste recipes


Tinda Ke Chilke ka Raita (Apple Gourd Peel Raita): A cooling yogurt-based side dish made from apple gourd peels, seasoned with roasted cumin powder, salt, and chopped mint leaves.

Torai Ke Chilke ki Chutney (Ridge Gourd Peel Chutney): A unique chutney prepared from ridge gourd peels, blended with roasted peanuts, garlic, and green chilies.
Chorchori: A traditional Bengali dish made by stir-frying various vegetables, including peels and scraps, with mustard oil and spices, resulting in a flavorful and hearty vegetarian curry.
Vegetable Pakoras: Pakoras are deep-fried fritters made by dipping vegetables (such as potato slices, cauliflower florets, and spinach leaves) in a chickpea flour batter seasoned with spices. Instead of discarding vegetable peels and trimmings, chop them finely and add them to the batter for extra flavor and nutrition.

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