The Royal Island Resort & Spa conducted a ‘Zero Wastage Chef Challenge Competition’ last week as part of its commitment to eco-friendly and sustainable practices.
After the Villa property was awarded the Green Key eco label in March, the resort developed strategies to minimise food waste, one of the most important components of the Green Key criteria set by the Denmark-based Foundation for Environmental Education.
Four teams each with ten chefs and assistants took part in the challenge, which “involved providing in-depth training to chefs and team members in their operations to transform food waste that would usually be disposed of into unique culinary delicacies,” according to Villa Hotels.
With innovative techniques and creative approaches, the teams explored “new ways to conserve the resorts vital resources.” Awards were presented to the teams that created the most spectacular dishes using food waste.
