India, a major food waste contributor globally, lacks a zero-waste restaurant. However, some Indian chefs are making progress towards sustainable culinary practices, aiming for zero waste despite the country producing 68.8 million tonnes of waste annually. Anumitra Ghosh Dastidar is the owner of Bengaluru’s Bento Bento and Yo Colombo! restaurants, but she is best known for the sustainable restaurant Edible Archives in Goa. She explains how she works with locally sourced ingredients, saying “By using sushi rice substitutes, such as India’s indigenous rice, we support local farmers and reduce our carbon footprint.” One chef who has embraced the challenge is Rahul Sharma, head chef of ARAKU Coffee, who believes that zero-waste cooking is not just about reducing waste but also creating value from discarded ingredients. Rahul says that zero-waste cooking does not come at a higher cost for the restaurant. In fact, it helps reduce costs by allowing them to make more use of products that would otherwise be wasted. Read the full story: https://www.thehindu.com/life-and-style/food/watch-how-to-build-a-zero-waste-restaurant-and-why-no-indian-chef-has-succeeded-yet/article66612195.ece Reporting: Swathi Nair Production: Ravichandran N. Thank you for watching our video! You can subscribe to our channel here: https://bit.ly/3c8Adi6 Visit https://www.thehindu.com/ for the latest updates, analysis, opinions, and more. You can also download our apps: Android: https://bit.ly/3nboBEi iOs: https://apple.co/3EDCwt4 The Hindu is committed to keeping you up-to-date with information on the developments in India and the world. We promise to deliver quality journalism that stays away from vested interest and political propaganda. You can support us by subscribing to our digital offerings here: https://bit.ly/3emywiz Follow us: Twitter: https://twitter.com/the_hindu Instagram: https://www.instagram.com/the_hindu/ #zerowaste #sustainability #environment #bengaluru #sustainablecooking