By Ritesh Sen, General Manager – Food & Beverage, The Fern Hotels & Resorts
Every year, World Environment Day serves as a powerful reminder of the responsibility we all share in caring for the planet. For those of us in the hospitality industry, this responsibility is even more pressing. As chefs, we are not only creators of experiences but also custodians of the environment. At The Fern Hotels & Resorts, sustainability is not a buzzword, it is woven into every aspect of our operations, especially in our kitchens. As the Head Chef, I take immense pride in leading a team that has embraced zero-waste cooking as both a culinary philosophy and a call to action.
Our journey towards sustainable cooking began with a simple but powerful idea: that every ingredient has value, and nothing should be wasted. In our kitchens, we practice root-to-stem and nose-to-tail cooking, ensuring that every part of a vegetable or meat is put to good use. Stalks, peels, rinds, and trimmings, which often end up in bins elsewhere, find their place in our stocks, sauces, pickles, and even desserts. For instance, beetroot leaves are turned into vibrant chutneys, and citrus peels are candied or used to infuse oils and syrups. This approach not only helps us reduce waste but also allows us to surprise and delight our guests with unique, flavourful creations.
Reducing food waste requires more than just clever recipes, it demands planning, awareness, and commitment. At The FernHotels & Resorts, our culinary teams are trained to work mindfully. We assess guest preferences daily and plan our menus accordingly, cooking in small, controlled batches that align with actual consumption. This careful preparation, combined with stringent portion control, helps us avoid the kind of excess that can so easily accumulate in hotel kitchens. What cannot be reused or repurposed in our dishes is handled with equal care. Organic waste is composted in-house at several of our properties, turning what would have been discarded into nutrient-rich compost for our kitchen gardens. Some locations even generate biogas from this waste, converting it into clean energy for daily use.
Sustainability at The Fern Hotels & Resorts, is not limited to chefs and kitchen staff it is a collective effort that involves the entire team. Our “Green Teams” play an essential role in reinforcing best practices, monitoring food waste, and ensuring proper waste segregation. Every team member, from housekeeping to service staff, is educated about the importance of environmental responsibility, and we make sure our sustainability ethos extends beyond the back-of-house operations. Guests are encouraged to be part of this journey through educational placards, garden tours, and special sustainable dining experiences that showcase our zero-waste approach.
Looking ahead, we have ambitious goals. Our vision is to achieve zero-waste certification across 50 percent of our properties within the next few years. We also aim to expand our kitchen gardens so that a significant portion of the herbs and greens we use are grown on-site, organically and responsibly.
For me, food has always been more than just a meal on a plate. It’s a powerful medium to educate, to inspire, and to make a difference. Every dish carries the potential to honour our ingredients, respect those who cultivate them, and care for the planet that sustains us. At The Fern Hotels & Resorts, our journey in mindful and sustainable hospitality is one we walk with intention. This World Environment Day, we reaffirm our belief that great taste and conscious choices can and should go hand in hand.
