Zero-waste in Split: experience and practice of restaurants in sustainable tourism

Zero-waste has become imperative in all segments of our lives, including in gastronomy. In order to raise awareness of the importance of environmental protection and sustainable development, as part of the Career for Green, Digital and Sustainable Tourism project, we visited several restaurants in Split to learn more about the application of the zero-waste principle in food preparation.

Učenje kroz praksu: posjet ŠKMER-u

One of our destinations was the Association of Chefs from Mediterranean and European Regions (ŠKMER), where we learned how to prepare food with minimal waste generation with the students of Braće Radić High School and their mentor, Marijana Bjeliš, and the chefs of restaurants Pandora Greenbox and Makarun.

The students had the opportunity to participate in the preparation of various dishes such as carrot and ginger soup, baked fish fillets, chicken dishes with julienned vegetables, prawn risotto, two types of bread, and a traditional dessert, rožata.

What is particularly important to point out is the way in which we tried to use the food completely in order to reduce the generation of waste. For example, we used all the leftover vegetables and shrimp heads to prepare the stock for risotto, and at the end of preparing even seven dishes, all the waste fit into a small container.

Application of the zero-waste principle in the Makarun restaurant

In the Makarun restaurant, the menu included sea bass fillets, sea bass ceviche and tartar, and macaroni with prawns. We were especially surprised by their creativity in using food. Here, the remains of fish and prawns, together with the previous remains, were used to make the stock, while the remains of fresh food, such as lemons, beets, or leftover cheese, were used to make decorations for dishes. Prawn remains are dehydrated to obtain a powder for flavoring dishes, and the same is done with fish skin for decorations. Leftover bread, cheese, and parsley are used to make a crust for meat.

All remaining biowaste and waste oil are separated and handed over in special bins. In addition, the macaroons are made by hand, which further emphasizes the attention that the Makarun restaurant pays to the details in food preparation.

Vegan cuisine in the heart of Split: a visit to the Pandora Greenbox restaurant

In continuation of our research, we also visited the vegan restaurant Pandora Greenbox in the heart of Split.

In cooperation with high school students, who participate in the MINTS project, they learned about sustainable tourism and the practice of zero-waste cooking. Their menu includes dishes like “Crispy Tempeh” and “Sweet potato gnocchi”. All the ingredients are of vegetable origin, and during the preparation of the sweet potato gnocchi, the students actively participated.

Vegan cuisine is becoming increasingly popular not only for its health benefits, but also for its ecological aspect. For example, growing plants uses significantly less water and land and produces fewer greenhouse gases. In addition, a vegan diet promotes sustainability as it often involves the consumption of locally grown and seasonal foods, which reduces the need for long-term transport and storage, and consequently reduces the greenhouse gas emissions associated with these processes.

A visit to the Pandora Greenbox restaurant provided our high school and college students with an insight into how sustainability can be integrated into all segments of the hospitality industry, including vegan cuisine. Here, through creative recipes and innovative food preparation techniques, it is shown how it is possible to provide an excellent gastronomic vegan experience with a minimal impact on the environment.

Zero-waste practice as an imperative of sustainable tourism

Zero-waste in cooking is not just a trend, but is becoming a necessity in modern gastronomy. Pupils and students who participated in the project in visiting these restaurants are now richer for valuable experiences and knowledge that they will be able to use in the future as future tourism workers.

Join us in preserving the environment! Support sustainability in tourism and gastronomy, but also in your household and look for ways to reduce waste when cooking!