Kumar, with over 50 years of culinary experience, noticed a significant waste of fruits and vegetables during his career, estimating nearly 10 per cent
going unused in hotels. Determined to make a change, he drew inspiration from his childhood when his grandmother and mother utilized every bit of ingredients, respecting food and avoiding waste.
"Food abundance, coupled with shifting lifestyles and readily available convenience options, has fueled a surge in food waste. We must pause and reflect on this issue, especially considering those struggling with food insecurity just beyond our doorstep," urges Kumar.
In his efforts to combat food waste, Kumar focuses on the processing and utilization of food scraps in his kitchen. Recognizing the various stages of waste in the production process, he concentrates on the last two: food processing and leftovers after serving.
Kumar and his team meticulously collect, wash, clean, and chop food scraps from various hotel pantries and kitchens. These scraps are then transformed alongside other ingredients into delectable dishes that defy expectations.
There's no trace of 'scraps' in the final product," Kumar explains, "they're seamlessly woven into the recipes.
To share his knowledge and experiences, Kumar authored the book "Second Meals: Art of Cooking through Food Scraps," featuring 150 creative recipes ranging from smoothies and salads to main courses and desserts.
Emphasizing the nutritional value of scraps, Kumar's tagline for the book is "maximize nutrition, minimize waste." He encourages people to adopt mindful thinking around food and embrace environmentally friendly practices.
Kumar, once an unconventional choice for a career in the culinary arts, now trains junior chefs and students to cook using food scraps. He believes that behavioural and mindset training is as crucial as practical demonstrations.
To address the broader issue of food waste, Kumar advocates for measures like portion control, smaller plates, interactive cooking, and customized, smaller portions in hotels. He also emphasizes the importance of giving away leftover food to local charities.
As a part of his initiative against food waste, Kumar donates leftover meat and bones to animal shelters. He envisions taking this campaign to a national level, becoming a guiding reference for future generations in the fight against food waste.
Kumar and his team meticulously collect, wash, clean, and chop food scraps from various hotel pantries and kitchens. These scraps are then transformed alongside other ingredients into delectable dishes that defy expectations.
There's no trace of 'scraps' in the final product," Kumar explains, "they're seamlessly woven into the recipes.
To share his knowledge and experiences, Kumar authored the book "Second Meals: Art of Cooking through Food Scraps," featuring 150 creative recipes ranging from smoothies and salads to main courses and desserts.
Emphasizing the nutritional value of scraps, Kumar's tagline for the book is "maximize nutrition, minimize waste." He encourages people to adopt mindful thinking around food and embrace environmentally friendly practices.
Kumar, once an unconventional choice for a career in the culinary arts, now trains junior chefs and students to cook using food scraps. He believes that behavioural and mindset training is as crucial as practical demonstrations.
To address the broader issue of food waste, Kumar advocates for measures like portion control, smaller plates, interactive cooking, and customized, smaller portions in hotels. He also emphasizes the importance of giving away leftover food to local charities.
As a part of his initiative against food waste, Kumar donates leftover meat and bones to animal shelters. He envisions taking this campaign to a national level, becoming a guiding reference for future generations in the fight against food waste.
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