Sustainable Dining Concept

Switch Sustainable Dining

 This article The Regenerative Switch appeared on Hindu Sunday Magazine on 9th July, 23. It pieces together examples of restaurants across the world which are on the forefront of sustainable dining. The example it showcases are the RE which walk the talk about how it uses pieces of fruit which are discarded to make cocktail. 

This concept of sustainable use of food products, vegetables etc is brought to the forefront by top restaurants. However, the same concept is rarely adopted by small shop or medium sized restaurants. 

When it comes to the topic of food wastage, we Indians usually waste big during wedding time. Often the wedding function is marred by voluminous food that's mostly left behind the guests. Imagine a sadhya spread. One way to reduce wastage is by conscious effort by all. For example, at the time of wedding sadya or biryani, there's a big portion of food that goes to the waste bin. So, how can be alter the food habits of Malayalees. 

Will an announcement work!

1. Before the start of lunch in the reception hall, the bride and groom should make an appeal to dinners to serve food that's only required. 

2. The person serving rice should only serve right amount of rice. During the second round of sadhya, the people who serve rice goes in such speed that often a big place falls on the banana leaf. ( So, check for the right serving size)

3. Avoid bottled water. Here water is half taken and rest of the water is discarded. 

4. In the case of small juice shops, they can should find a way to reuse lemon after using it for lemon juice ( it can be used for pickle) and also skin of pineapple can be made to pineapple wine. Similar way, many fruits skin could have a second life by using it for pickles or jam or wine. 

5. Govt can make it mandatory for medium sized restaurants to make food compost in their own premises or it should be send to place where it can made into manure for agriculture. 

6. Also, some effort should be made to reuse half used plate left behind by dinners. This is something that needs some sort of planing. I'm not sure if big hotels has a viable way to reuse the leftovers for human consumption. ( Someone can throw a light on this on how leftover food can be consumed by someone else without any risk in terms of contamination or hygiene )

7. Finally, is there a way to reduce the food wasted at homes! 


New Word & Meaning

raison d'être

In French, raison d'etre literally means "reason for being,