Zero waste aim in food prepa­ra­tion

Fremantle Gazette - - NEWS -

AS more peo­ple be­come more con­scious about try­ing to re­duce their plas­tic waste, an East Fre­man­tle chef has taken her waste re­duc­tion prac­tices one step fur­ther.

Young Ge­orge ex­ec­u­tive chef and co-owner Melissa Palinkas has a sim­ple goal in the kitchen – to try to use as much of the food she is cook­ing with as pos­si­ble.

She said she worked “nose to tail” with her food, such as us­ing the pri­mal part of the veg­eta­bles in freshly-made dishes, us­ing the trim and leaves to en­hance the dish but also fer­ment­ing what was left or putting it into pre­serves.

“It is so im­por­tant in my kitchen that we utilise ev­ery part of our prod­uct,” she said.

“At the mo­ment the stalks of our fen­nels get turned into our fen­nel jam, the bones from our fish be­come fish sauce and we de-bone the pork hocks, which get smoked overnight and made into stock for our Sun­day jus.

“You will al­ways have a lit­tle waste pro­cess­ing food but if we all do our part as chefs to min­imise waste and plas­tics in our kitchen we all con­trib­ute to a health­ier earth.

“It’s so im­por­tant we as a busi­ness do our part to help re­duce our car­bon foot­print for a brighter fu­ture for the gen­er­a­tions be­low us. If we can make small steps as a busi­ness in the neigh­bour­hood, hope­fully other will too.”

Young Ge­orge is an­other lo­cal eatery that has taken up the call to re­duce dis­pos­able plas­tic waste full time and vows to elim­i­nate all plas­tic straws.

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