Being conscious of sustainability and being eco-friendly while running a business, especially in restaurant or hospitality industry can get difficult due to the high costs involved. Also, with all the wet and dry waste accumulated on daily basis it is necessary to plan out sustainable measure for recycling it.
This week we got into a conversation with Chef Raveena Taurani, Founder and CEO of Yogisattva India’s First Whole Foods Plant Based Culinary Academy combined with a Farm to Fork Plant Based Delivery Kitchen located in Khar (West) Mumbai. Here’s what the Yogisattva team does to ensure sustainability in their kitchens as well as while delivering orders.
Being a Farm to Plate restaurant majority of their raw produce is directly sourced from the local farmers. A lot of dry ingredients that are needed in the kitchen come in plastic packaging, though that cannot be helped, the Yogisattva team had this amazing idea to reuse them as shields for their food packaging during monsoon.
Yogisattva is working towards accomplishing its goal of becoming a zero waste kitchen. Starting with giving food scrapes to the cows in the neighbourhood to composting the wet waste and recycling the dry waste, the Yogisattva team is slowly but surely moving towards their goal. Reusing the leftover almond pulp while making the almond milk for granola and adding the coffee granules to the soil as compost for the plants are some of the ways that they use to decompose of their kitchen waste.
They get a lot of delivery orders therefore it is essential to be eco-friendly with their packaging. And we have to say they are doing a great job at that, “All eco-friendly! The meal boxes are 100% compostable and made from plants. We primarily use paper and glass as our packaging materials,” said, Chef Raveena.
We know that sustainable packaging also incurs high costs, when we asked Chef Raveena what do they do to be cost-efficient she said, “we have standardized packaging as it’s the easiest to do since being eco-friendly is a huge cost business-wise, so bulk buying is the only option.” And we think that this is one tip that many other restaurant brands can start using to become sustainable with their order deliveries.
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