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This episode of Sustainability Around the World featuring Chef Radhika Khandelwal looks into the creative application of zero-waste and biodiversity movements at two restaurants – Ivy & Bean and Fig & Maple.
By curating plant-based menus, using excess produce, prioritizing local seasonal ingredients, and cooking from root to shoot, Chef Radhika is a front line zero-waste hero in India. Through her story, discover the know-hows of balancing between creating benefits and being environmentally responsible as foodservice operators.
In 30 minutes, we’ll walk you through the motivation, the rewards, and the challenges of running sustainable foodservice operations, especially during the post-Covid era.
Join Chef Chris Koetke and Chef Radhika Khandelwal to continue your journey towards a more secure food future and to learn how you can contribute by using the power of the white chef jacket.
Resources
Check out Chef Radhika’s recipes here.
Want to get involved in sustainability projects at home and around the world? Feed the Planet can help connect you with fun, easy, and impactful initiatives designed for especially for chefs. Visit FEED THE PLANET now.
Have an earth-friendly recipe to share? Click here to submit it! And don’t forget to become a part of the Feed the Planet community. Join now.
For more on sustainability, tune in to Worldchefs Podcast: World on a Plate, and be sure to check out our episodes with UN Advocate Chef Arthur Potts Dawson, influencer Max LaManna, and The Vegetable Chef, Frank Fol.
