Zero Waste

Food waste is the subject of controversial debate.
Alexandra Gorsche © Conny Leitgeb Photography
28. July 2021 | 
Alexandra Gorsche
28. July 2021
|
Alexandra Gorsche

Doing good and saving money at the same time. Empty organic garbage cans and zero waste are not only ethically exemplary, but also budget-friendly.

Anyone who knows me or takes a look at my recipes will immediately recognize this. Zero waste is an important topic in my kitchen. For me, it’s about valuing the product, but also about saving costs and making valuable use of our resources. And on top of that, it’s about creating surprising moments of pleasure that you simply didn’t expect. The prerequisite for processing peelings & co. is that they are organic products.

Carrot greens: pesto, potato chips & pickles

Carrot greens can be used to make a pesto with the addition of pine nuts, garlic, parmesan and olive oil, which can also be kept frozen.

Carrot peel can be used to make potato chips:

Bake in the oven at 180 degrees with a little olive oil, salt and pepper for 15 minutes until golden brown.

Preparation of pickles:

Sections, peelings and stalks of carrots, broccoli and cauliflower, cumin seeds, bay leaf
with a brine and vinegar and store in a cool place.

Cucumber peels: fizzy drinks, smoothies & pickles

Cucumber peels can be recycled in an incredible variety of ways for cool drinks or for a vitamin-rich smoothie:

As an addition to cocktails or as a spritz mixed with mint stems, lemon juice, soda and ice cubes. A cucumber ginger smoothie, consisting of the peel of a cucumber, apple pieces, ginger, a dash of lemon and water, is not only refreshing but also contains important phytochemicals. The cucumber ends can be finely sliced and mixed with yellow mustard seeds and a salt solution and vinegar to make pickles.

Kohlrabi leaves: salads, soups, decorative elements

Kohlrabi leaves are processed in a similar way to herbs or spinach. Their intense aroma can be used to spice up mixed salads, refine soups and stews or conjure up a smoothie rich in vital nutrients. The leaves can also be pressed between two silicone mats, sprayed with oil and sugar, briefly baked in the oven and used as a tasty decorative element.

A la table, s'il vous plaît! A la table, s'il vous plaît! A la table, s'il vous plaît! A la table, s'il vous plaît!

When luxury shows attitude: Pierre Marcolini

How the Belgian chocolatier is turning craftsmanship into a blueprint for a fairer economy

On October 22, 2025, Belgian master pâtissier and chocolatier Pierre Marcolini took to the stage at the United Nations Conference on Trade and Development (UNCTAD) in Geneva—not as a representative of a corporation, but as the voice of artisans, creatives, and small businesses. His opening speech at the “Changemakers for Sustainable Trade” dialogue became a highlight of the conference – a passionate appeal for a more humane, transparent, and value-based economy.

Parsley is Austria's queen of the kitchen

And chili is the rising star on the spice rack

On World Spice Day on October 24, the new Kotányi Spice Report 2025 reveals what Austria’s amateur chefs really swear by: parsley remains the country’s undisputed favorite herb, closely followed by chives. At the same time, turmeric, chili, and curry blends are conquering kitchens—making it clear that in 2025, seasoning is more than just routine: it is an expression of creativity, sustainability, and the joy of indulgence.

Light. Fresh. Serious.

Why “light wines” really make sense

Light wines are not just a summer fad. They are a response to mindful drinking, all-day dining, office lunches, after-work and fine casual concepts – especially from September onwards, when kitchens switch to forest, mushrooms, pumpkin and roots and guests want to enjoy their food more consciously.

Genusspunkt shows how “light” works without losing depth, which service rules ensure sales – and how three specific wines can immediately create curated experiences on the wine list.

quick & dirty
Karotten © Alexandra Gorsche
Zero Waste

Anyone who knows me or takes a look at my recipes will immediately recognize this. Zero waste is an important topic in my kitchen. For me, it’s about valuing the product, but also about saving costs and making valuable use of our resources. And on top of that, it’s about creating surprising moments of pleasure that you simply didn’t expect. The prerequisite for processing peelings & co. is that they are organic products.