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Creativity in the kitchen has always allowed the best to stand out. Bold dishes, complex and exciting flavours paired together, and dining experiences are out of the ordinary. But, what if we could channel that creativity and not only stand out gastronomically but also sustainably?
Being creative in the kitchen can put to work to achieve net zero waste, but also save money, improve your health and enjoy conscious meals brought from farm to fork. 🍽️
For the last couple of years, @Colm Rowan has been learning, re-imagining and putting his skills to the test while finding ways to minimize waste and maximise value in the kitchen. Some of it has involved finding new and innovative solutions to common challenges such as food storage, packaging, leftovers, and food scraps. Other solutions have been changing mental models, and starting to think seasonally, being conscious of what we can forage and source based on the time of year.
Traditionally Net Zero Kitchens aim to reduce their greenhouse gas emissions, energy consumption, water usage, and waste generation to as close to zero as possible. They also strive to use renewable energy sources, eco-friendly materials, and circular economy principles. Some techniques that can help you unleash your creativity in the kitchen are:
Buying in bulk: Buying food in large quantities can help you save money, reduce packaging waste, and avoid food waste. You can buy food in bulk from local farmer's markets, co-ops, or online platforms. You can also use reusable containers, bags, or jars to store your food.
Using zero-waste containers: Using containers that are durable, reusable, and recyclable can help you store your food safely and efficiently. You can use glass jars, metal tins, silicone bags, or beeswax wraps to keep your food fresh and prevent spoilage. You can also label your containers with the date of purchase or expiration to avoid wasting food.
Finding second uses for food scraps: Finding creative ways to use your food scraps can help you reduce waste and create new dishes. You can use vegetable peels, stems, or cores to make broth, compost, or vinegar. You can use fruit peels, pits, or seeds to make jam, tea, or candy. You can use bread crusts, stale bread, or crumbs to make croutons, bread pudding, or breadcrumbs.
If you are interested in learning more about creativity for zero waste, follow us, or reach out to see what we can do together!