Sense Of Sustainability

A kitchen is more than just a place where food is stored and prepared. It has a large ecological impact on a hotel and hence, needs to be sustainable

- Pradeep Suvarna

 A layperson might not consider designing a commercial kitchen a highly difficult proposition. After all, all that needs to be factored in is an area for food production, another for food storage, and one for food preparation, and one is ready to rock-n-roll!

This perception is not erroneous, given that kitchens were always considered to be a utilitarian space for food preparation. However, with constant innovation of appliances and ever-changing styles, over the past few years, these spaces have become the heart of a hotel, transforming into colorful and sleek areas. What’s more, the concept of live kitchens has led to the creation of modular spaces using equipment and products that are top-of-the-line.

At the same time, being in the cynosure of attention, the modern commercial kitchens also have to embrace sustainability to stay efficient and also be in sync with the overall discourse prevalent in the industry.

This is irrespective whether a kitchen is in a new build or a renovation. After all, did you know that kitchens have a major role to play in a hotel’s overall ecological footprint? Ask Chef Suven du Roy, head chef, Hyatt Place Kalyani Nagar, who emphasised about this role played by a kitchen from the perspective of fuel and energy conservation, waste management, environmental purchasing and smart food production.

This is unsurprising, since a hotel’s kitchen is the heart of the food service operation where food and beverages are prepared, stored and plated. Hence, like Maqsood Jalikati, director of engineering at Shangri-La Hotel, Bengaluru pointed out, a combination of things such as material disposal, equipment, gadgets and operational processes determine the impact that the kitchen will have on the hotel’s environmental imprint.