Published on: 2026-06-18
Source: United Nations – United Nations –
An important disclaimer is at the bottom of this article.
The official translation of the title of this day into Russian sounds a bit strange. It is about responsible, ecological cuisine, implying careful attitude towards the environment and resource saving. Bjarnes explains that restaurants can benefit from such an approach and that anyone can be a responsible chef – for this, one needs to follow very simple rules.
LB: Ecology and responsibility are often simply called the next trend in the restaurant world. However, some chefs argue that today this is already a production necessity, dictated by the economy and the expectations of visitors. In your opinion, is this still a matter of choice or a new reality for the restaurant business?
TV:To begin with, it is necessary to define the terms. “Sustainability” is the ability to provide oneself with resources for the future in order to be able to continue working. At the restaurant level, this means economic viability.
At the global level, for us as a biological species, this also means economic viability and the ability to preserve resources for future generations. Therefore, any “green” initiatives in a restaurant must meet both of these needs: the global ecological challenge and the interests of the business itself.
One of these is the careful treatment of resources – a basic skill for any chef who manages a kitchen, especially when it comes to combating food waste and controlling losses.
From this point of view, reducing food waste is a task much simpler than, for example, redistributing to local products. This is where logistical difficulties begin, since the modern supply chain is initially not designed to benefit local producers.
Chefs often have to make colossal efforts to find such products. And they are very busy people, and often lack the time for this. We need to change the distribution and food supply system itself. It is precisely this problem that needs to be solved so that restaurants can easily obtain local products at competitive prices.
Regarding recycling and waste minimization – the choice is left to the specific establishment. In the USA, for example, disposable plates and cups are used everywhere.
And here in Europe, the use of most of this type of plastic is already banned or strictly limited in many countries. In this case, the initiative must come from the authorities: legislators should help businesses transition from single-use materials to multi-use dishware or to recyclable plastic.
LB: How difficult is it for a restaurant that has never thought about ecology to restructure and become “green”?
TV:In fact, there is nothing complicated about it if you have a clear plan and move step by step, not to the detriment of the business.
Of course, fundamentally, there is always desire. And here, very important are enlightenment and understanding that in the issue of ecology, the contribution of every business is important. If the owner of a restaurant or a chef wants to move towards eco-friendliness, it is important to do this gradually – to do what the possibilities allow, without harming the business.
Let these be small steps. Perhaps you will not become a perfect “eco-restaurant” 100 percent, but you will definitely get closer to the goal over time.
LB: In your culinary studio, you teach vegan cuisine and place a strong emphasis on fermentation. This is very interesting, as fermentation is one of the oldest ecological tools available to humanity. Tell us more about it.
ZhB: Yes, I actively popularize Korean fermentation culture. This is the oldest tradition — fermenting vegetables to preserve and reveal their taste.
In Korea, the highest level of vegetable consumption in the world, and all thanks to fermentation – it makes vegetables incredibly tasty. This is exactly the idea we try to convey in the Yondu culinary studio during our master classes and events. We urge people to cook and eat more vegetables at home because it’s simply delicious.
Vegetables are better because they bring you pleasure. Vitamins, fiber, and everything else are bonuses, but the top priority should be the factor of taste. If we aim for people to eat more plant-based food and treat the planet more carefully, this process should bring pleasure.
It is not permissible to approach this from the position of “I must eat vegetables because it is healthy or environmentally friendly.” That is secondary. The main thing is the taste and the pleasure from the cooking process.
LB: But fermentation also extends the shelf life of products, right? Radically so.
ABC:Yes, fermentation is a traditional preservation method. Pickled cucumbers, sauerkraut, cheese, beer are fermentation products found worldwide.
Historically, this method has been used both for crop protection and for creating a deep, rich flavor.
LB: You are originally from Catalonia, Spain, live in New York, and work in a studio that promotes Korean cuisine. How do culinary ideas cross borders and how do cuisines influence each other in the modern world?
ZhB: We live in an era when ideas travel faster than ingredients. Most likely, you will first see a new recipe on TikTok or Instagram and only later be able to find the necessary products in the store. It seems to me this is a very interesting time: people all over the world are discovering other culinary traditions for themselves. And for me, cuisine is always the key to understanding another culture. Cuisine and the table are the best way to find a common language.
This can also be seen in diplomacy. It all starts with a joint dinner. There is no better way to talk about your culture and express love for your country than to share your national dishes and products with someone.
Thanks to social networks, this is now happening on a massive scale. People share recipes, and they don’t just copy them, but mix them, creating “fusion.” You take ingredients from different cultures, incorporate them into your everyday cuisine, get new flavors, and broaden your horizons. This is exactly what we do with Korean products.
I don’t expect people to start cooking authentic Korean dishes at home every day, but some ingredients can make your usual food tastier.
LB: Do you apply the principles of environmental friendliness when cooking at home? Could you recommend to our readers several simple and realistic steps so that they can cook at home more consciously?
JB:Yes, at home I cook exclusively according to these principles. As I have already said, being ecological means being economically rational. I really like the famous quote of Michael Pollan: “Eat food. Not too much. Mostly plants.”
In principle, that is all you need to know. If we talk about specific actions, I would strongly recommend everyone to prepare from basic products. When you go to the store, buy whole ingredients, not semi-finished products.
From the point of view of the carbon footprint and ecology, whole products (especially fresh ones) are much more environmentally friendly. Moreover, they are often local. Always check where these products were grown or produced.
Pay attention to the packaging. If the product was brought from another part of the world, it is unlikely to be environmentally friendly. And, most likely, it doesn’t taste as good because local products, which haven’t been transported for a very long time, always win in taste. At least because they are seasonal. Those products that are ripening right now in your region are exactly what you should be cooking from. They will be the tastiest, and you will get the most satisfaction. I advise you to go to local farmers’ markets and choose seasonal products.
Yes, today you can find anything in the supermarket all year-round, but who needs peaches in winter? They will be tasteless. Therefore, it is important to understand the principle of seasonality. And if you buy whole products and pay attention to their appearance, you only need to take the last step – reducing food waste.
Planning the menu helps a lot with this. Use the freezer for preparations. Don’t buy too much. When you take a product in the store, you must clearly understand what and when you will cook from it. Stock up for a few days ahead and don’t gather too much. Then you won’t have to throw away half a spoiled zucchini.
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