As food waste continues to contribute to environmental issues, chefs and home cooks alike are looking for creative ways to repurpose every part of their meals. Embracing the use of leftovers in a world where approximately one-third or 1.3 billion tonnes of all food produced globally is wasted is required, says Clean India Journal Special Correspondent Rajashri Ramakrishnan.
Food waste impacts the environment by contributing to increased greenhouse gas emissions and affects households economically. By re-imagining leftovers, one can save money and engage in a sustainable culinary practice that respects our planet’s resources.
Zero waste or nose-to-tail, root-to-stem cooking is to eat every part of the ingredient one is cooking with. Some fine dining restaurants have a zero-waste kitchen while guaranteeing an exceptional and unforgettable meal. Carrot tops, vegetable and fruit peels are just a few ingredients at the centre of the zero-waste movement, promising to make meals delicious and sustainable.
Leftover proteins, such as the remains of chicken can be effortlessly repurposed with some broth and spices and cooked to create a base for chicken soup. Roasted vegetables can be integrated into a frittata by combining leftover veggies with some beaten eggs and cheese and slow-cooking them… These dishes breathe new life into leftovers.
Leaves, stems, peels and seeds are also par for the course. The leaves of vegetables like kale are often removed from the fibrous stem before being chopped, to make cooking faster. But the stems can be chopped and sauteed and added to soups or pureed into smoothies. Similarly, fennel stalks and broccoli stems can be roasted, grilled and sauteed. Bunches of turnips, beets and other root vegetables are often sold with the greens still attached. These greens can be tossed raw into salads or sauteed to make them into kimchi.
The list goes on!
Zero-waste cooking also has financial benefits. One can make the most of the groceries purchased, reducing the need to buy additional food. It also helps to shop for groceries for only two to three days at a time.
Eco-conscious celebrity chefs have joined the campaign of sustainable cooking. Massimo Bottura, the Michelin-star restaurateur and one of the world’s best chefs from Modena, Italy, is committed against food waste and in favour of a more equitable and sustainable food system. His multiple projects, including the Refettorio Ambrosiano which is aimed at welcoming people in need and feeding them exquisite meals made from leftovers, and Kitchen Quarantine, where he interacted online with families around the world during the shutdown, cooking and exchanging ideas on how to reduce household food waste, are legend.
The concept of zero-waste however, is not new as our ancestors knew the true value of every produce and developed a rich tradition of transforming leftovers into delicious new dishes, ensuring that nothing went to waste. This practice is deeply ingrained in the India culinary heritage and reminds us of the importance of cherishing our food.
There are more than 7.5 billion people on Earth and more than 800 million people, according to the World Food Programme (WFP), who don’t have enough to eat. In Bottura’s words, leftover food is not “food waste” but instead, “surplus food”. If conscious cooking is practised by all, then someday, leftover food will cease to exist.
