From sensor equipments to hydrofarm, from blast and chill equipments to carbon reduction solutions, sustainable kitchen is a constantly-evolving reality
By Madhulika Dash
Earlier this year when Pullman and Novotel decided to pool their F&B resources – the guests at either of the hotels could dine at any of the restaurants irrespective of where they stay – the idea wasn’t just enhancing MICE, but creating an effective operating system as well. The gamble paid off. Thanks to the combined real estate and back kitchens, a work cycle could be put in place that not only brought down the cost of operating the kitchens (which forms 23% of the total expenditure on F&B) but also lowered the food cost, eased the waste disposable methods and saved energy – all this without compromising with the culinary innovation or quality of service!
Interestingly, Pullman isn’t alone at keeping sustainable kitchens as one of its top-most priority; other brands like Dusit Devrana, Kairali Ayurvedic Resort and Jehan Numa Retreat, too, have been working towards creating a carbon reduced kitchen system. While all three brands follow the zero-food-mile policy by growing their own pesticide-free organic produce within the vicinity, which has brought the food cost down (22% in case of Dusit Devrana), they also have eco-effective waste disposal system and adapted the kitchen to suit the purpose. While Jehan Numa and Kairali have traditional, farm-style kitchen system, where the energy source according to chef Srinivasan, executive chef, Kairali Ayurvedic Retreat, “Is produced from the kitchen production wastage instead of LPG,” at Dusit Devrana, this is achieved through retro-fitted kitchen appliances.
Given that most vegetables are brought on a daily basis, tandoor cooking is a favourite in the hotel. "To do this effectively, we have retro-fitted the traditional clay tandoor with a 304 steel drum, which allows for better heat management and low carbon output, without affecting the taste or quality of food cooked,” says chef Nishant Choubey, executive chef, Dusit Devrana, who uses a beehive oven to make pizza and is in the process of establishing an in-house waste treatment plant.
Joining the zero-food-mile bandwagon is Shangri La's Eros, New Delhi, where work is in progress for a hydrofarm for sustainable kitchen, which has been recently redesigned to work in a cycle that ensures only one part of the kitchen works in full capacity. Says executive chef Neeraj Tyagi, “Our cook cycle is set for optimum ultilisation of each department. When a machine operates to full capacity – this includes the dishwasher as well – then the consumption of energy is justified, and for this, we not only train our staff but also have stickers on each equipment for staff to be energy-aware.”
This sustainable mechanism finds home at The Leela Ambience Gurgaon Hotel & Residences as well. Executive chef Neeraj Roowat says, “We have been managing our wastes efficiently by segregating it into biodegradable, dry, metal, glass, oil and e-waste. Treated waste water from the kitchen is being reused in horticulture and cooling towers. Our kitchens are also fitted with timer exhaust systems that turns off when the kitchen is not being used. This has helped us cut the HLP cost by 3%.” The hotel is in the process of switching to LED kitchen lights, given its multiple divisions that work at different hours, and have different energy needs.
Using LED lights and water recycle has been a game changer for hotels like ITC and Fern as well and have reduced their carbon footprints considerably. ITC hotels, in fact, now have turned their waste management – yet another resource-heavy operation – into a community activity with their WOW (Well being with Waste) project along with their e-choupal initiative, which is considered a benchmark in reduced food-mile concept. Of course, this has also allowed the popularity of Slow Food, a movement that works towards resource sustainability by encouraging traditional method producing and harvesting produce.
Going local as a matter of fact has been a big reason behind the success of sustainable kitchen. "When you go local", says Subrata Banerjee, general manager, Marasa Sarovar Premier, Tirupati, “apart from gaining from good quality produce and encouraging agriculture, it also cuts down on the operational cost that an establishment has to incur on logistics and storage. When you do not have to create big storage spaces, you can create kitchen spaces that make working more effective without incurring extra cost on equipments like refrigerators and ACs.”
That in turn, says chef Srinivasan, “Ensures that kitchen design can be altered to bring in more sunlight, leave space for herb gardens and also have effective workstation, where food wastage is low.”
Interestingly, the kitchens at Marasa Sarovar Premier are designed much on the principle of how the iconic temple kitchens work, and has adopted the traditional style of cooking, which is both energy and nutrient saving. "Of course, we have high efficiency equipments wherever required,” adds Banerjee. Much like the Jehan Numa Retreat that uses woks to finish their food, which is cooked mostly in indigenously designed cookware, which holds the heat and spice better, and adds to the flavour.
The blend of traditional methods with modern equipments isn’t limited to cookware, it is also in the fuel used. At Grand Mercure Bangalore, says executive chef Sridhar Sigatapu, we cook with bio pellets to reduce usage of LPG. Doing a special food promotion by cooking food in the old fashion wood fire works well. By selecting the right eco-friendly materials, low-flow faucets, and efficient appliances, we can reduce energy use and utility costs.” This, he adds, “Has resulted in creating a healthier in-kitchen air quality, which eventually showcases in the work attitude of the staff, who become proactive at establishing practices that help in carbon-reduced kitchen.”
That, put against the food preparation cost and energy bills, which, according to executive sous chef Prasad Metrani, Grand Hyatt Goa, “Is a high 30%, with refrigeration costs running somewhere around 13-18%,” becomes a huge impetus to going green. But investment in local produce, herb garden, sustainable kitchen appliance, food cycler and schedule maintenance is one part of the sustainable kitchen creation story, the other is resource management as well. “Especially water, which recently is turning scarce and a high investment division for the hotels,” says chef Metrani, who insists that a water ground plan is the next big step for F&B units. According to him, we need to find better ways to manage water, where it can be re-harvested for use within the different facility of the hotel.
A unique solution for this is Middleby Celfrost’s IMC Waste Management System which can convert the food waste into pure compost. This solution is absolutely clean, fully automatic and offers almost no handling of waste. It also offers a solution wherein the food waste can be crushed and dewatered and the dry waste can be used as animal feed.
Concurs chef Deepak Bhatia, complex executive chef, The Westin Gurgaon, New Delhi and The Westin Sohna Resort and Spa, who has created a system of using water from different departments for horticulture and also traditional alternatives to high-chemical products.
While there have been changes made both at the grassroots and workstation level, says chef Rawoot, who uses cooking techniques like boiling, steaming and reusing water used to make stock to cut down on the wastage, “The big contribution in turning kitchens sustainable has been of the equipments.”
Agrees chef Bhatia, who has used the cook-and-chill system to effectively reduce food and energy wastage. citing an example he elaborates, "Stock is a key ingredient and can easily take between 12-24 hours, depending on the type, to cook well. So large quantity production is economical. This is where the cook-and-chill combo works like a blessing, where you can instantly freeze the stock, which reduces chances of bacteria and can keep it safe for a good period of time. Thus, every time we reuse – which is stored in small batches – we have the same quality as the first day.”
Seconds chef Metrani, who looks for energy-star cooking equipment, especially fryers, steam cookers and hot food holding cabinets, and has been using steam cookers in his kitchens for effective energy saving. The other thing which has undergone a change in the kitchen is the OS system. "The days of written recipes and paper order are now thing of the past," says chef Manjit Gill, corporate chef ITC Hotels. “Thanks to the advanced equipment, now most of the recipes can be fed into the equipments or kept in the cloud that is accessible to everyone. This has visibly reduced the need for quite a few resources in the kitchen. Even the packaging has changed into using treated paper.” Miele kitchen appliances are excellent examples of self-effective equipments that upgrade their system through a central chip, which also ensures no extra energy is used while the appliances are not in use.
Chef Sabysachi Gorai, seasoned consultant, concurs, “Though most of such equipments and solutions are expensive, but if worked well, they pays back huge dividends in terms of reducing the carbon footprint in the kitchen, and air quality as well.”
Pro-active hotels have encouraged makers to come up with equipment that not only fits the bill, but also solutions that are easy to adopt and can be tweaked as per requirement. Electrolux Solution has been a market leader in that regard with their easy solution that can convert a conventional kitchen into a high carbon-reduced one without much structural changes.
Middleby Celfrost, known for state-of-art chillers food service equipments, has been working to develop a line that works in tandem with the Indian food industry. Says India representative, Abhishek Azad, “Equipment are the heart of a kitchen and have definitely evolved to address the current need which could be rapid production, energy saving, better design, safety to improve work environment, hygiene, user friendly, etc. Innovation has helped create a machine which can perform fulfilling the entire criteria. Take the case of our Turbochef high speed oven, which works on unique patented impingement that makes it 30 times faster than a conventional oven, microwave for penetrating instant heat and could easily eliminate the need of having multiple equipments. In addition to that, the cavity design ensures better insulation and the built-in catalytic converter saves a lot on HVAC cost. It has an easy interface to programme a menu and operates the oven and can be maintained easily.”
Likewise is the case with their ventless fryers, which are said to have the smallest footprint in the kitchen. And have a unique oil tank with a capacity of about 8-9 liters which is sufficient for 300-400gms food product in one cycle, the air released is odourless and fresh at normal temperature, hence save on HVAC cost. It can be a solution to hotel’s catering division, which is a challenge to energy conserving practices. The other big trend, adds Azad, is retro-fitting, which has emerged as an effective strategy to curb energy usage. Service efficient equipment, according to chef Gill, not only reduces labour but service time as well.
Clearly, sustainability is no more a buzzword, but a reality that is constantly changing – and for good.