Today, the drive to be more sustainable, reduce carbon footprint, and embrace a greener lifestyle is more vital than ever. Halekulani is committed to doing its part by making even the simplest efforts that, over time, create lasting impact.
One of the hotel’s first green initiatives involved replacing its plastic blue water bottles with eco-friendly alternatives made from aluminum and sugar cane. However, this is just the tip of the iceberg – Halekulani’s commitment to sustainability extends far beyond this single change.
On the food and beverage front, at UMI by Vikram Garg, located at sister hotel Halepuna Waikiki, Chef Vikram Garg is revolutionizing culinary practices by embracing a zero-waste philosophy. By utilizing every part of the quality ingredients, from root to stem, nothing goes to waste. Some of the innovative techniques employed include:
Citrus Fruits (Lemons, limes, and oranges):
- The peels are used for zesting and then candied for garnishes.
- The juices are used for beverages, syrups, and flavoring.
- The remaining skins and pulps are freeze-dried, pulverized, and combined with either salt or sugar to garnish cocktail rims or add a finishing touch to dishes.
Dairy transformation:
- Buttermilk is added to cream to make crème fraiche, which is used in finishing cream sauces.
- After two days, the crème fraiche is churned into cultured butter, high in probiotics, and used in the chariot du pain bread service.
- Whey produced from churning butter is used in making pancake batter.
- After a week the cultured butter is clarified and turned into ghee.
Cuts of Meat:
- 98.5% of the beef ribeye is used for the actual dish.
- Trimmings are minced and used to prepare patties for the Loco Moco dish.
- The fat is rendered and turned into tallow making an ideal medium for frying and roasting foods imparting a rich flavor and texture.
- The leftover bones from the various cuts of meat and fish are used to make flavorful stocks for other dishes.
Potatoes:
- Potatoes are washed thoroughly and sliced with skin on to prepare gratin for breakfast service.
- The end cuts are trimmed, freeze-dried, and powdered, turning into mashed potatoes for the family meal.
Herbs and Vegetable peels:
- All herb stems, vegetable peels, seaweed, onion skins, and tomato skins are dehydrated to make a variety of herb salts, which are powdered to flavor dishes or added to soup stocks.
Chef Vikram actively educates his culinary team about zero-waste practices while maintaining high standards of luxury dining. This leadership role helps spread the zero-waste philosophy and inspires others to adopt similar practices. For more information, visit Upscale Dining Restaurant by Vikram Garg and discover Chef Vikram’s philosophy on cooking and dedication to sustainable dining.
