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!

Hightech, Low Human

Technological progress is outpacing human development

We live in a world that moves faster than we can keep up with. Artificial intelligence writes texts in seconds, booking systems optimise entire hotels, and self-check-in is replacing reception desks. The future unfolds by the second, and yet many people feel as though they are standing still inside.

The paradox of our time is this: technology speeds us up, but it does not help us develop further. Whilst machines are becoming ever more intelligent, we often lose the ability to think clearly, make conscious decisions and be truly present. We live faster, but feel less. We know more, but understand less. And it is precisely in sectors such as the restaurant and hotel industries, which thrive on humanity, that this divide becomes dramatically apparent.

New Roots

Artisanal vegan cheese culture from Switzerland

What happens when traditional Swiss cheese-making meets plant-based fermentation? The result isn’t a substitute product, but an entirely new category. New Roots describes itself as a “vegan dairy” and produces artisanal, plant-based cheese alternatives in Oberdiessbach. Founded in 2016 in Thun, the company is one of the pioneers of European vegan cheese culture and now produces around 30,000 cheese products weekly. Particularly noteworthy: Production follows traditional ripening methods using fermentation, ripening cultures, and artisanal care rather than texturizing additives. For establishments looking to elevate their vegan offerings to fine-dining standards, it’s worth taking a closer look at the following products.

Sustainable Grilling 2026

Pro Tips from Haya Molcho, Affordable Premium Meat, and Plant-Based BBQ Trends

Whether it’s quality meat saved through Too Good To Go, plant-based steaks from Planted, or Zero Waste BBQ according to the Kotányi Grill Study: The 2026 grilling season stands for mindful enjoyment, new taste experiences, and smart ways to save money while grilling.

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.