The No-Waste section of the GFTR 2022 focuses on our unique culinary culture that has root-to-leaf eating at its very ethos.

Roots, stems, leaves, flowers, fruit, pods and seeds are all consumed throughout the plant life cycle. Flowers, from pumpkin and onion to neem, tamarind, banana, and more, are eaten across the country. Some for taste, others for their nutritive properties.

What is Zero-waste or No-waste cooking?

Zero-waste or No-waste cooking, encourages the consumption of every part of the produce, instead of discarding the peels, stems and seeds of vegetables as is usually followed. It can be creative, experimental, and downright fun!

The Sustainability Quotient

The main reason why so many people are trying no-waste cooking is that it’s a simple way to make sure no part of our vegetables goes unutilised. This is the first step towards sustainable cooking.

Here’s what Chef Kunal Kapur had to say about sustainable cooking, “I think we all talk about sustainability. We all know what has to be done but someone has to start it. As responsible chefs, hoteliers, investors, restaurateurs, or someone in the food business, we are the first line which actually put wheels into motion.”

We'd love to hear about your innovative zero-waste cooking ideas! Share your tips for using up vegetable and fruit discards in the comments below.