Along with producing our favourite meals, kitchens are also responsible for creating a substantial amount of waste. But with a little thought and preparation this can be reduced significantly by establishing closed-loop cooking habits. It’s not simple - but it is achievable.

Emma McCaskill, head chef at the Whitmore in Adelaide, was asked by Gourmet Traveller to create a zero waste menu for their sustainable issue.

The Whitmore is a restaurant that looks at food holistically and is constantly refining its systems to minimise waste. Emma created a menu that harnesses the potential of each and every ingredient - from root to peel, nose to tail - to piece together a cooking puzzle thats both delicious and almost entirely waste-free.