From Leaf to Leftover: Sustainable Gastronomy and Culinary Waste Reduction in Kerala Kitchens

Abstract

Background: Waste created due to lack of planning and proper storing prompts to analyse and evaluate the food waste in Kerala households. Taking consideration of future generation, the need for sustainable cooking critically assess and focus on ancient preservation techniques and traditional culinary practices. This paper provides a general idea on Kerala culinary practises and importance of traditional Kerala food preserving techniques. Objective: This study aims to analyse Kerala household’s food waste pattern and effectiveness of traditional and modern food preservation and cooking methods. Methodology: This research utilizes both primary and secondary data collection. Primary data collection was done through questionnaire and secondary data collection was done through referring various articles and research papers. Results: Portion control and behavioural aspect in Kerala households along with combination of modern and ancient food preservation techniques can bring down the household food waste to considerable level. Conclusion: Combining both traditional and modern techniques can help in reducing the food waste to considerable level.

Keywords: Economic Influences, Efficient Strategies, Environmental Concerns, Food Waste, Kerala Cuisine

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