Overview

• On Earth Day 2025, bars and restaurants nationwide unveiled zero-waste menus, featuring cocktails and dishes crafted from repurposed kitchen by-products like aquafaba, coffee grounds, and fruit peels.
• Kimaya Himalayan Beverages introduced the Nutty Sour cocktail, using aquafaba as a vegan-friendly alternative to egg whites, while The Grammar Room repurposed tomato peels and amla brine in its creations.
• UNICO showcased a circular approach by transforming coffee grounds into candles, vegetable scraps into farm feed, and enforcing a zero-plastic policy across its operations.
• Santé Spa Cuisine emphasized a plant-forward menu, composting organic waste, and supporting local farms to integrate sustainability into everyday dining.
• Industry leaders predict the normalization of zero-waste practices within the hospitality sector in the coming years, driven by rising consumer awareness and cost-saving incentives.