Lessening Food Waste: The Sophisticated Jugaad.

To commence with, I would like to frame a question which is known or being tried to address every now and then. What do we do for reducing the so called pollution around us? What do we do for saving our planet? How do we not fall for wrong perceptions? What does your government do? What are the actions taken by private organizations, NGOs?
Doleful, the answers are void, because we end up thinking too much, and not performing the part!
YES! we know that we don’t know but we pretend that we know because no one around you knows what we don’t know! Averting is the option. But no, we end up playing the blame game. So, what does this cost? If I should define it after research, it feels like the “ENDGAME”.

The only heroes left behind will be the ones in black coats.(priority). The problem of micro plastics, Hoof prints, Ocean sustainabilty,recycling, waste management may seem boring
to be read about, but as this is a Business platform, where entrepreneurs will be hailed for the usage of hints and discover something remarkable…here’s the hint.

What do we do?
A new multi cuisine restaurant is opened, You are impressed by the ambience and amazing food and only slightly daunted by the just-a-tad expensive prices. Getting carried away you order a good portion, and at the end, there’s lot on table, but the sophistication rule says that don’t ask for ; parcel. I don’t know who wrote this etiquette! Okay so, conclusion, you can ask for it. Don’t be shy, you have paid the amount for the same! You have just saved it! Else it would have been in the dump! So this is what you might think is my solution for reducing food wastage. Well, no! there’s a lot more SOPHISTICATED way to deal with it, but is partly a responsibility of restaurants too
What do we do at restaurants?

We go out with excitement of trying something new, end up places, and taking the same boring dishes which comes with fancy prices and names. So a restaurant buys a lot of veges, meat,fish,cheese,etc and, if those are not required/ordered they end up in trash! okay so what is the solution? I believe the solutions can be followed, rather than investing your own time under the perception that you can be the game changer. There’s a restaurant 21GREENPOINT,
Brooklyn, Newyork, where the Sunday dinners are on a mission. The owner is HOMER MURRAY, the child of BILL
MURRAY(The actor ).

The chef working here believes that limiting food waste by using everything, was taught to him, which he follows, that’s how he can create the real dishes we never would have tried, which are out of menus. So how does this restaurant plays the part? every Sunday, the leftover raw material is used to prepare exotic dishes, WHAT DO WE FIND IN MASTERCHEF? yes, they are challenged to prepare something from what is available. The same way SEAN TELO(the chef), prepares the meals, and the courses change all the time, ones the ingredients are over, So 21$ per person, includes 7 courses, which are always the surprise.21 green point is closed on Mondays, so the special service allows them to serve their weeks ingrediants.Murray says the restaurant is able to save by doing this, since its wasting less food. At the end of every Sunday the staff has about one or 2 small bags of trash. “What we are serving is not waste, its what will become Waste” Telo says . People love that they can taste different dishes, and that the restaurant doesn’t limit itself to a particular culture of cooking. The timings are 5pm-9pm every Sunday.

 Questions for Thoughts 
 1)What goes into food scarp menu?
 Bah! the Menu does not merely include tossed off unwanted parts of an ingredient, like carrot peel, or ugly bruised apples, that wouldn’t be suitable for dining room ofcourse.The so called scraps may be whole fillets of fish or cuts of meat, delivered to the restaurant as recently as Saturday, that didn’t sell during regular dinning service.
 2)Why should the restaurants think about this idea?
Research suggests half of produce gets thrown away. Produce that’s grown, picked, transported is just wasted energy if they are not sold because its not attractive
 enough. The act of pageantry is followed.

 3)So why aren’t more restaurants doing this?
 ''People are a bit hesitant to go and eat at the restaurant that promotes food waste because they imagine about food that should be thrown away but is being served to them instead “Also, you need to have a talented and dedicated team to use any kind of product and make it work, so for us our small team , its just like when you are home looking in the fridge and thinking what to do for dinner" People need to accept the idea that we are not offering something from waste, its a challenge and multi cuisine offer. With the acceptance of this idea, if restaurants follow such rule, which is a Sophisticated way of saving the Planet.

As the high end chefs are taught in a particular way, this can be changing the units and digits of waste and profit respectively. This could be accepted as a new step towards help saving our planet, as waste is never considered sophisticated.

• Tanaya Kudalkar Jr.