Don’t waste, say chefs in city

Food is one such commodity that involves many energy-dependent channels. Be it water and solar energy that go into growing crops, or cold storage, supply chain logistics, cooking and serving; a dish leaves behind a big carbon footprint. Not to forget that when food is wasted, there is a lot at stake apart from millions starving around the world. As we celebrate World Environment Day on June 5, we take a look at how restaurants in the city are dealing with food wastage and switching to renewable sources of energy in their kitchens. Chef Sabyasachi Gorai of Lavaash, says, “For burnt oil, we have a grease trap that doesn’t let grease go into the city’s water and sewage system. My restaurants are fitted with sewage treatment plants. We use less plastic bags. We use clean fuel instead of wood. Food-wise, we buy local produce, and reduce carbon footprint.” Chef Ritu Dalmia of Diva, says, “We’ve tied up with Feed India (NGO) that collects leftover food. Our packing material such as paper bag is bio-degradable.” Chef Nishant Choubey of The Roseate, says, “I use whatever is grown in India, closer to my place, and buy it from the farmers, which results in less fuel consumption. We plan to cook using a chulha for a day. We don’t throw waste. Prawn shells and vegetable peel are used to make stock.” Chef Ajay Anand of Pullman Aerocity, says, “Vegetable and fruit peels, egg shells are moved to organic waste composter. This is how we get our compost.” He uses empty jam and honey bottles to plant saplings and gifts them to guests at his restaurant. At Taste of China, Connaught Place, chef Norbu Tshring turns vegetable and fruit peel into handmade soap. “I use a recipe shared by my grandmom. The soap has a natural fragrance due to use ofherbs,” he says. To reduce food waste, chefs also request guests to order only what they can eat.