Zero Waste is a term that we are encountering more and more often in the world of gastronomy and beyond. Have you ever wondered what this phrase actually means? As a chef, I think I can briefly explain and clarify what this very important idea entails.

Zero Waste – what is it all about?

Zero Waste is a principle that has become an integral trend in kitchens around the world. It is based on using products in such a way that even leftovers, which usually end up in the bin, are utilised. How can this be done? More on that later. Zero Waste also means managing products and processes to systematically eliminate the harmfulness of waste and materials. In addition, it aims to reduce their volume, recycle and recover all resources, and not incinerate or bury them.

Before people started talking openly about not wasting food, many already believed that the consumerist lifestyle must soon come to an end. Why? Because the Earth's resources are not unlimited, and distant disasters seem to be getting closer to us. This is where the economic, visionary and ethical idea has its origins. The goal is to lead people towards a change in lifestyle and practices.

My first personal reflections on this issue came to me at work when I observed how much food waste was being thrown away that could have been reused. This is not only a positive economic aspect from the restaurant owner's point of view, but also a big step towards saving our planet.

Zero Waste – examples of application

Peelings, bones, meat scraps, bread, and fruit peels are just a few examples of what makes up the vast majority of kitchen waste. All you need to know are a few tricks that will make your pantry richer and your rubbish bin half as full. Here are a few of them:

• If you have peeled fruits such as apples, pears or quinces, you can use the peelings to make compote or cook them in simple sugar syrup. Then dry them for about 5 hours at 70 degrees and blend them into a powder. The result is a powder that can be used in desserts.
• Potato peelings can undergo a similar process to the fruits mentioned above. After washing them thoroughly, boil them, dry them and deep-fry them in vegetable oil. Once drained of fat and salted, they can be used as a tasty snack or blended and used as a coating or crispy potato topping.
• Cauliflower stalks (the green leaves), which are often thrown away, can be used in salads. They should be peeled and washed thoroughly. They taste like kohlrabi.
• Instead of throwing away Parmesan rinds and cheese wax, we can add them to broth. This deepens the flavour thanks to the umami found in cheese, especially Parmesan. If we don't feel like doing this, we can also combine the wax with vegetable oil, seal it tightly or wrap it up and set it aside for two weeks. The result is Parmesan oil, which goes perfectly with bread or salads.
• Meat scraps, including vegetable scraps such as pepper insides, onion peelings, tomato scraps, cabbage heads and, in fact, all vegetables can be roasted until golden brown. Be sure to add cold water and boil. The result is amazing, as you will obtain a fantastic broth. For those who are patient, the process can be extended and boiled until ¾ of the liquid has evaporated. This will give you a thick sauce without thickeners or flour.
• The same applies to fish bones and seafood shells. We roast them all and boil them to obtain a stock or sauce.
• The skins of oranges, mandarins and other citrus fruits can be candied or infused with cream, which gives us, for example, an orange-flavoured cream. Such peels can also be used in cocktails and drinks. Personally, I am a fan of espresso coffee with tonic water, ice and orange peel. It is incredibly refreshing on hot days.

These are just a few of the many ways to use food scraps in the kitchen. This knowledge is widely available. All you need to do is go online, read the relevant literature or simply use your imagination. Let's start fixing the world, one person at a time.