IIHM Bangalore Leads with Food Waste Recycling to Drive Sustainable Culinary Practices

The International Institute of Hotel Management (IIHM) Bangalore organised a pioneering initiative focused on recycling food waste into edible products, reinforcing its commitment to sustainability and the Sustainable Development Goals (SDGs). The event showcased how ingredients often discarded, such as onion peels, jamun seeds, pineapple peels, watermelon rinds and seeds, pumpkin seeds, and cucumber peels can be transformed through drying, powdering, and creative reuse into desserts, starters, and main course accompaniments.

Director of IIHM Bangalore, Sanchari Chowdhury, emphasised the significance of the initiative:"As culinary students at IIHM Bangalore, we are deeply aware of the importance of sustainability in our industry. Recycling food waste is a vital step and it not only does it reduce waste but it adds value and innovation to our kitchens. Most importantly, it teaches us to respect the ingredients we work with and understand that sustainability is not a trend but a responsibility." She added,"It is our duty as future chefs and hospitality leaders to embrace these practices, inspire awareness and set an example for the industry by showing that culinary excellence and environmental responsibility can go hand in hand."

As part of the initiative, a sustainability education competition was organised where around 20 students were briefed and then challenged to innovate with “basket ingredients” featuring these recycled items. Over the course of an hour and a half, participants showcased their creativity and technical skills, aligning their culinary efforts with sustainable practices embedded in the curriculum.

Chef Vijaitha, who mentored students during the competition, highlighted safety and practicality: "To ensure safety, all items like peels and seeds are air-dried or cooked again before reuse. This not only guarantees hygiene but also allows us to explore new flavours and textures in our culinary creations. Demonstrating how food waste can be transformed into valuable products at moderate cost encourages the younger generation to rethink their approach to cooking and sustainability."

The event also highlighted broader eco-friendly practices, such as reducing plastic usage, replacing cling wraps with paper or jute alternatives, and incorporating waste recycling into hospitality operations—reflecting broader global trends in the industry.

Students also found the experience transformative. One participant shared: "This competition was eye-opening for me. Using ingredients that would normally be thrown away to create delicious dishes taught me how important it is to think creatively and responsibly about food. It’s amazing how small changes in the kitchen can make a big impact on the environment and help reduce waste."

By fostering awareness and hands-on experience, IIHM Bangalore continues to shape future chefs and hospitality leaders who combine innovation with responsibility—proving that sustainable culinary practices are not just possible but essential for the industry’s future.