Kolkata : Krystal School of Excellence (KSE) a premier destination in the field of hospitality industry, celebrated World Environment Day with a resounding commitment to sustainability through its pioneering, Zero Waste Kitchen concept. Underlining the theme of this year’s, “Land restoration, desertification and drought resilience”, KSE demonstrated its dedication to collective action for environmental restoration on 3rd June.
The institute conducted a transformative session at their campus to educate students on the imperative need of a Zero Waste Kitchen which incorporated waste-free methods, demonstrating the ingenuity of sustainable culinary practices. One such method involved utilizing vegetable peels to craft nutritious peel chips and potent fertilizers while another showcased, repurposing lemon waste into a versatile kitchen appliance cleanser.
The waste-free session unfolded with a burst of creativity as vegetable peels were transformed into crunchy snack peel chips, delighting the senses of taste while reducing waste. Following this innovative start, students demonstrated how these peels could be repurposed as fertilizer, enriching soil instead of ending up in the trash. KSE students also showcased the versatility of these peels by crafting a flavourful Vegetable Stock, ideal for elevating soups and stews to new culinary heights. The ingenuity continued as students illustrated the process of creating Onion and Garlic Powder from leftover peels, adding layers of flavor to dishes while minimizing waste in a truly sustainable kitchen.
In another insightful session, students showcased the potential of lemon waste as a cleaning agent for various kitchen appliances. By harnessing the natural acidity of lemon, how it can be effectively used to clean surfaces and remove stains, offering an eco-friendly alternative to chemical cleaners.
For the gardening segment, KSE engaged its students in tomato growing using kitchen scraps, emphasizing sustainability and self-sufficiency. By simply planting tomato cuttings in a small pot with soil, they illustrated how anyone can grow fresh produce at home, regardless of space limitations.
Emphasizing the importance of waste segregation as organic and non-organic waste for proper disposal and recycling, KSE instilled in its students a holistic understanding of sustainable living. Through hands-on activities and informative discussions, regrowing lettuce and basil to extracting onion and garlic powder from discarded remnants, KSE demonstrated the transformative potential of mindful consumption.
This initiative illustrated the strong commitment of KSE and its culinary students to protecting the environment. It highlighted the importance of incorporating sustainable practices into the hospitality industry, paving the way for a more environmentally conscious and greener future.
