By Executive Chef Rajiv Ranjan Singh of Mövenpick Resort Al Marjan Island, Ras Al Khaimah, UAE & Author of A Flourishing Kitchen
After spending more than two decades in the F&B industry, I realised that I have witnessed the evolution of practices in the culinary world, firsthand. One of the recent movements in the industry, that is not just changing kitchens, but potentially our entire food system is zero-waste cooking.
The concept, in its very essence, has been prevalent in many cultures. Whether it’s a Ribollita, an Italian soup made with leftover bread, beans, and vegetables, often using stale bread to avoid wastage. Or the numerous varieties of stuffed parathas that Indians whip up in no time to use the leftover cooked vegetables (like potatoes or spinach), paneer (Indian cottage cheese), even dal (lentils). In India, the land of jugaad, the art of zero-waste finds a natural home as it is deeply ingrained in the culture. It is about honouring the inherent value in every morsel of food, much like how a skilled artisan sees potential in every scrap of material.
Most kitchens recognise the impact on the environment and are seen embracing this ethos. It is not merely about reducing food waste, but also about reimagining the potential of every ingredient. When chefs challenge themselves to use every part of an ingredient, they unlock a world of culinary possibilities. Consider the humble carrot: while many might discard the tops, we ensure that we transform them into vibrant pestos or garnishes, infusing dishes with unexpected flavour and texture. As you exemplify this philosophy, peels, and trimmings of vegetables, that would typically be discarded, can be transformed into a rich vegetable stock. One of my favourite techniques is the root-to-stem approach. Take cauliflower, for example. The florets might star in a main dish, while the stems can be pickled or grated into a slaw. Even the leaves, often discarded, can be crisp fried for a delicious garnish.
As Uncle Ben, from Marvel’s Spiderman comics said, “With great power comes great responsibilities.” As an executive chef of a beach resort like Mövenpick Resort Al Marjan Island and a cookbook author, I have come to appreciate the profound impact that zero-waste cooking can have on both our culinary creations and the environment.
Implementing zero-waste practices in a large-scale operation like a resort kitchen can be challenging, but at the same time, incredibly rewarding. There are systems that can be introduced to seamlessly track waste, compost, and educate teams on new ways to utilise ingredients fully. As chefs, we have a responsibility not just to create delicious food, but to do so in a way that respects our ingredients and our planet. If nothing else, zero-waste cooking is a terrific way to return to the wisdom of our culinary ancestors, coupled with modern innovation and a global perspective on sustainability of course.
Also, zero-waste cooking is not just for professional kitchens. It is a mindset that can and should be adopted in home kitchens as well. And it all starts with mindful shopping, buying only what you need and choosing ingredients that can serve multiple purposes. Then comes the storing food properly and meal planning part to utilise ingredients fully and reduce wastage.
As we move forward in this culinary journey, let us challenge ourselves to think creatively about our ingredients, to see potential where others might see waste. In doing so, we not only create more interesting dishes but also contribute to a more sustainable food system. After all, in the grand buffet of life, wasting food is a luxury we can no longer afford.
