An Inspiring Meeting with Zero-Waste Chef Özge Şahin, Author of “The Kitchen of the Future”
In the Gastronomy and Sustainability course, Özge Şahin shared approaches to reducing food waste and zero-waste cooking, exploring the environmental, cultural and economic dimensions of sustainable gastronomy.
Reducing Food Waste and Education in Sustainable Gastronomy
This week’s guest in our Gastronomy and Sustainability course was Özge Şahin, the chef known for her zero-waste kitchen work and author of “The Kitchen of the Future.” Şahin candidly shared her journey, which began with a passion for minimizing kitchen waste, and explained how it shaped her recipe development practice.
In a warm and inspiring discussion, Şahin emphasized that a zero-waste kitchen is an environmental, cultural and economic responsibility, providing students with both theoretical and practical insights.
During this productive, interactive session, students asked questions and benefited directly from Şahin’s professional experience and sustainable approach to cooking.
This valuable meeting enhanced students’ professional awareness and broadened their vision of sustainable gastronomy.