With ‘Sustainability’ being the buzzword, have we all started to interpret it in our own ways? What should today’s consumers know about sustainable practices? Chef Vaibhav Bhargava, Consultant Chef, Food Stylist and Entrepreneur, simplifies it for us.
We are all aware of the definition that sustainability has offered since the very beginning. It means meeting our own needs without compromising on the ability of future generations to meet their own needs by not diminishing the earth’s natural resources. Whilst it is an important notion to consider for the planet, it is also a trend that is growing in popularity.
For me incorporating lots of plant-based produce, reducing food waste has been a crucial practice since the very beginning. I firmly practice what I preach. In my restaurant this has been a very important factor to promote sustainable food practices. This way we look at reducing waste by using all of the produce; where previously large quantities of vegetable peelings went in the bin to get a perfectly shaped veggie
While jotting thoughts with
my team, I often put in a lot of
thought behind how much food
the restaurant needs to prepare in
advance – can any of this be made
to order instead?
Because large batch cooking
means that food may not get used
before it goes out of date. Whilst
batch cooking may save time, it can
be a waste of both money and food
and a practice that no longer serves
the kitchen and the guest.
Keeping all this in mind, I feel
with a little proactiveness we will
be able to achieve a secure future.
We need to take things one day
at a time but be mindful of our
day to day practices because the
future depends upon the decisions
and developments made in the