In a world where one-third of all food produced goes to waste, zero-waste cooking is a sustainable approach to preparing food that focuses on using every part of the ingredients, thereby greatly contributing to reducing food waste. At its core, zero-waste cooking means using every part of an ingredient, from root to stem, skin to seed. It starts with a mindset: treating vegetable peels, herb stems and bones not as waste, but as potential.

This new fad isn’t just a trendy concept—it’s a necessary shift in how we think about food. It’s about respecting ingredients, maximizing their use and finding creativity in what many would toss in the bin.

10 examples of zero-waste cooking

1. 1. Vegetable scraps like onion skins, carrot tops and celery ends aren’t garbage—they can be used as the foundation of a rich, flavourful broth.
   2. Leftover rice? It can be made into crispy fried rice, pulao or even a nourishing porridge.
   3. Stale bread can be reborn as croutons, breadcrumbs or bread pudding.
   4. Broccoli stems are just as delicious (and more versatile) than the florets.
   5. Do not throw away over-ripe bananas – they are perfect for baking.
   6. Citrus peels can be utilized to make zest, syrup or natural cleaners.
   7. Seeds and pits are often discarded without a second thought, but they can be a great source of flavour and nutrition. For example, pumpkin and squash seeds are delicious when roasted.
   8. The core of apple scraps can be pulped or simmered in water, then cooled to make a fiber-rich beverage.
   9. Leftover curries can be repurposed into sandwiches, wraps or even a filling for parathas.
   10. Day-old idlis can be chopped and stir-fried with vegetables, spices and chutney to create a new dish called ‘idli upma’.

Upcycling leftovers is the order of the day

So the next time you cook, pause before you toss. What else could that peel, stem or shell become? Chances are, with a little imagination, it could become delicious!

By embracing this practice of upcycling, we not only reduce wastage of food but also commemorate the rich culinary heritage of India. It is important for us to take responsibility of our food choices and contribute towards a future where waste is minimized, resources are conserved and sustainability is celebrated.

Let us create a world where every meal is enjoyed, every leftover is repurposed and every bit of food is valued for what it is – a precious resource!