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!

Bites & Pieces Sept-Oct 2025

Flavor that leaves an impression

From small beans with a big impact to new bottles with attitude: this section brings together everything that makes an impression in the culinary world. Whether wine, coffee, or design products, these new discoveries combine taste with vision and quality with attitude.

The Hoagie

Old dishes, new stories

“Back to the Bite” tells the stories behind the flavors – authentic, surprising, and always with an eye on the present. Iconic dishes, forgotten classics, and culinary legends, this time in focus: the hoagie.

Gamification at the point of sale

How brands create a big impact with small experiences

Coffee Day on October 1 is known worldwide and offers companies an ideal stage to generate attention. Instead of classic discount campaigns, brands can use this occasion to offer customers emotional experiences – and thus remain in their memories for a long time.

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.