Ditching plastic to reduce food waste

Chef Dario is a professional mobile chef whose passion for cooking has spurred him on to fulfilling his commitment towards waste-reduction in the food industry. The main rule of thumb, he says, is to buy fresh produce and avoid pre-packaged food - a zero-waste cooking concept.

THERE is an ever-increasing awareness of how much waste we generate daily. A quick glance at the newsfeed on Facebook and you’re sure to come across a clip about the devastating effect pollution is having on planet earth. Apart from the ever-growing concern of global warming, there is also the alarming degradation of the environment due to the tons of waste produced by the food industry and enemy number one – excessive plastic packaging!

Malta is a microcosm of what is happening globally. The difference is that, because it is a small island, the effects of pollution are much more tangible than countries with vast tracts of land where landfills are out of sight and out of mind. The two largest contributors to waste production on this island are the construction industry and the food

industry, due to the boom in tourism and consumerism in the past few years.

This has created an ever-growing trend towards finding solutions for waste reduction, especially amongst the younger generation, who are developing interesting and innovative ideas into boutique businesses, reviving the principles of our forefathers. The only difference being that, back then, things were built to last, while today, we are living a fast and disposable lifestyle which has led to the situation we face today.

Every setback is also an opportunity for growth and change. My concern for the environment was what spurred me on to steer my business towards a plastic-free concept. Finding alternatives to plastic is possible, though sometimes challenging, but it has given me the scope to be more creative in the way I prepare, cook and present my food.

One of the first principles I apply is to always opt for fresh ingredients. I prefer local produce, especially fruit and vegetables, primarily because I like to support local farmers, secondly because the transportation from where they are grown to the retail outlet or market is less than imported produce and finally because they can be bought off the shelf and, for the most part, do not come wrapped in plastic. Those that are, I do my best to wash the containers and return them to shops that will reuse them. As much as possible, I try to support organic farming since this uses a minimal amount of pesticide.

It is heartening to see that more and more

supermarkets are accepting that people bring their own reusable containers to the deli counters to avoid consuming more plastic. All it takes is a little bit of planning. The real breakthrough would be when entire supermarkets will supply food and consumables by weight so people would have to bring their own containers. This system has already started in other countries and I hope that we soon follow suit. Washing your disposable plastic with the rest of the dishes is not a lot to ask for, especially when you know the positive impact it has on the environment. The excessive use of plastic is not only harmful to the environment but condensation inside plastic-packaged food causes it to deteriorate quicker, especially vegetables. What also irks me is the practise of disposing of good cardboard boxes which can be used for carrying groceries. They are often a sturdier way of carrying produce.

I am a mobile chef and my clients are diverse. I like to present my food as creatively as possible and I enjoy watching people’s reactions when they see the way I display my food. I love vibrant colours so, for example, making a bowl out of banana leaves is a great presentation for a thick soup. Another great alternative is hollowing out a pumpkin or squash. For finger food, I like to make little cups from caramel, chocolate or pastry for sweets and, for savoury, a base of baked cheese or little pockets of home-baked bread.

If you would like to start veering towards a zero-waste lifestyle, you can start by doing so in the kitchen. The main rule of thumb is to buy fresh produce, avoid pre-packaged food. The great thing about this is that you are aware of the ingredients you are consuming; therefore, you are going for the healthier option. Pre-packaged foods usually have a very high content of hidden sugar and salt, apart from harmful preservatives. You may find that, thus, your garbage bin gets full with organic waste much quicker, however there are two options to reduce your carbon footprint – the first is to follow Wasteserv’s new initiative of collecting organic waste separately. This waste generates gas that, when harnessed generates energy. If you do want to go that extra mile, you can invest in a compost heap if you have an outdoor space in your home. It may take a little while before you start seeing results, however, if you’ve got green fingers, you can reuse this to grow a little herb garden. It’s pretty and growing plants is a great way to de-stress.

The two largest contributors to waste production on this island are the construction industry and the food industry, due to the boom in tourism and consumerism in the past few years.

The food and beverage industry is a big offender when it comes to excessive plastic. Waste recycling would be a good start at addressing the issue, however I am currently considering the supply of edible cutlery. If it were possible to replace the tons of plastic cutlery that is thrown away daily with an edible/biodegradable alternative, this would have a big impact on the amount of waste we generate. It would even make for cleaner streets, especially in tourist areas and beaches.

I also enjoy experimenting with food display in recycled glass containers. The different shapes present a variety of options both for finger food and drinks. There are alternatives to plastic straws too nowadays – stainless steel straws can be reused dozens of times, and good old fashioned paper straws are biodegradable. These options are ideal for buffets or informal outdoor parties.

From a Chef’s point of view a debatable subject would be the plastic usage generated by sous vide cooking method. This precise method of cooking is favoured by many chefs because of its many merits, however its drawback is that food is cooked in plastic. Thankfully there is an effective alternative, however this does bring in a bit more work to a busy kitchen. Special glass containers and washable silicone sealed bags are available. It’s worth mentioning that even using the sous vide method with plastic bags can be planned in a way to use less plastic bags for multiple portions.

There is always a lot of washing up to do after cooking. I am steering towards using products that are less damaging to the environment. Baking soda is by far the cheapest and best product to remove grease from pots and pans, kitchen floors, kitchen towels and grimy ovens. It is also very effective in cleaning blocked drains. A dash of white vinegar in warm water makes for shinier glasses. Lemons give a lovely scent to wiping cloths when you boil them in a pan to remove grease.

There is a wealth of information at our fingertips today, thanks to the internet. Opting for a zero-waste lifestyle can be challenging at times, especially with our busy lifestyles. However, even if you can’t go completely plastic-free, you can choose to separate your waste properly, keep reusable bags in your car for when you go shopping, and as much as possible, buy fresh produce. In the words of Ryunosuke Satoro, ‘Individually, we are one drop. Together, we are an ocean.’