“Summer with sustainability”: note by note cooking utilizing food waste

Dnyanada Shende1

1. Erasmus Mundus Plus Program “Food Innovation and Product Design”, Université
Paris Saclay, AgroParisTech, 91120 Palaiseau, France.
*Correspondence: dnyanadashende14@gmail.com

Abstract
This study addresses the pressing issue of food waste in the context of contemporary food production, which is strained by population growth, urbanization, and climate change. The
introduction of synthetic cooking, a technique dating back to 1994, offers a novel approach by
using pure compounds or mixtures instead of traditional food tissues and presents a potential
solution to global food scarcity. Molecular cooking technique “gelification” is explored for their
transformative potential in food preparation. Inspired by the flavours of summer, a dish named
"Summer with Sustainability" is presented, featuring mango pudding, spirulina lemonade
noodles, watermelon discs, and beachy cola petals. By incorporating ingredients such as whey
protein, carrageenan, agar-agar, and dietary fiber cellulose, this dish embodies the principles of food waste reduction and sustainability, offering a promising way to address contemporary food
challenges.

Keywords
recipe, note by note cooking, International Contest for Note by Note Cooking, 2023

DOI: 10.17180/ijmpg-2023-art13.