Sustainable Cooking: Using Every Part of the Ingredient

At Mama Fatma, we see cooking as more than just preparing food—it’s a celebration of tradition and an opportunity to care for the planet. Sustainable cooking is not only a culinary approach but also a conscious choice to reduce waste, use ingredients wisely, and create flavorful meals from every part of what we cook. Whether it’s Turkish, Middle Eastern, or Mediterranean cuisine, our focus is on delivering delicious, halal meals prepared with care for both the environment and the community.

Located in Vaughan and Mississauga, Mama Fatma offers an authentic dining experience while emphasizing sustainability in cooking. Let’s explore practical ways to make every ingredient count and reduce food waste, starting from your kitchen.

The Importance of Reducing Food Waste

Food waste is a global issue with significant environmental impacts. Every year, millions of tons of food are thrown away—much of which could be consumed. In fact, food waste accounts for up to 8-10% of total global greenhouse gas emissions, according to the United Nations. These emissions come from food decomposing in landfills and the resources wasted in producing, transporting, and packaging food that is never eaten.

For those of us in Toronto and Ontario, this issue hits close to home. Reducing food waste helps cut down on the pressure our landfills face and contributes to a more sustainable local food system. At Mama Fatma, we are committed to reducing waste by creatively using every part of the ingredients we source for our halal, Mediterranean-inspired dishes.

Financial Benefits of Reducing Food Waste

Reducing food waste doesn’t just benefit the environment—it also makes financial sense for households. When you use every part of the food you buy, you’re essentially getting more value from each purchase. Imagine making multiple meals from a single chicken or getting an extra stock or sauce from vegetable peelings. This smart use of food not only saves money but also expands your culinary creativity.

At Mama Fatma, we apply this philosophy by using bones, vegetable scraps, and every part of the meat in our dishes to create broths, sauces, and slow-cooked meals that not only taste great but also honor the entire ingredient. When you dine with us, you’re supporting a zero-waste philosophy.

Creative Uses for Vegetable Scraps

It’s easy to throw out vegetable peels, stalks, and leaves without thinking twice. However, many of these so-called “scraps” are rich in nutrients and flavor. By getting creative with vegetable waste, you can create dishes that are not only tasty but also environmentally friendly.

1. Carrot Tops and Herb Stems

• How to use: Most people discard carrot tops, thinking they have no use. However, these greens can be turned into a delicious carrot top pesto. Blend them with garlic, olive oil (one of the most sustainable cooking oils), lemon juice, and nuts for a fresh, herbaceous sauce that pairs well with grilled meats, pasta, or spread over bread.

At Mama Fatma, we use carrot tops and parsley stems to add extra flavor to our marinades and sauces. This not only reduces waste but also enhances the depth of our dishes.

2. Onion Skins for Broths

• How to use: Onion skins are often overlooked, yet they are packed with antioxidants and can be used to enhance the flavor and color of broths. When simmered with water and other vegetable scraps, onion skins impart a rich golden hue and a deeper taste.

 In our kitchens, onion skins are added to slow-cooked broths for a natural boost of color and flavor. These broths form the base of many of our hearty soups and stews, making each meal wholesome and satisfying.

3. Citrus Peels for Infusions

• How to use: Instead of tossing lemon, lime, or orange peels, use them to make infusions. You can add them to olive oil or vinegar to create flavored dressings, or dry them to add zest to baked goods or tea.

At Mama Fatma, we use citrus peels in our olive oil dressings, giving our salads and grilled dishes a vibrant, refreshing flavor. This simple step reduces waste and adds complexity to the meal.

How to Utilize Leftover Meat Wisely

Using every part of an animal is a practice rooted in many traditional cuisines, including Turkish and Middle Eastern cooking. From bones to small leftover cuts of meat, there are numerous ways to ensure no part goes to waste.

1. Meat Bones for Stock

• How to use: Bones from chicken, lamb, or beef are ideal for making stock. When simmered with herbs, vegetables, and spices, these bones release collagen and nutrients that make the stock rich and nourishing.

At Mama Fatma, we use bones to make deeply flavorful broths, which serve as the foundation for our soups and stews. This process not only honors the entire animal but also adds depth to our traditional dishes.

2. Turning Leftovers into New Dishes

• How to use: Don’t let leftover chicken or beef go to waste. Shred the meat and use it in salads, wraps, or as a filling for pita bread.

Leftover meats from our grilled dishes are often repurposed into hearty wraps or combined with fresh vegetables for a quick meze platter at Mama Fatma. This ensures that no food goes unused while creating new and exciting dishes for our customers.

3. Create Kebabs from Scraps

• How to use: Even small portions of meat can be turned into delicious kebabs. Mince or finely chop the meat, mix it with spices, and grill it on skewers.

At Mama Fatma, we turn every bit of leftover lamb or beef into flavorful kebabs. The smoky, grilled taste of our kebabs is enhanced by the thoughtful use of spices and herbs, ensuring nothing goes to waste.

Cooking with Whole Ingredients: Tips and Tricks

Whole ingredients—like whole vegetables, grains, and meats—are not only better for the environment but also offer more flavor and nutrients. By using entire ingredients, you can minimize food waste and make healthier meals.

1. Roast Whole Vegetables

• How to use: Instead of peeling vegetables like carrots, potatoes, or beets, roast them with their skins on. The skins contain fiber and nutrients, and roasting brings out a caramelized sweetness.

 At Mama Fatma, we roast root vegetables with their skins to create nutrient-rich side dishes, reducing waste while keeping flavors intact.

2. Buy in Bulk

• How to use: Buying grains, spices, and beans in bulk not only saves money but also reduces packaging waste. Look for bulk food stores in Toronto and surrounding areas, where you can bring reusable containers and minimize your plastic footprint.

We source bulk grains and legumes for our kitchen, ensuring we reduce packaging waste while maintaining the freshest ingredients for our customers.

3. Choosing Sustainable Cooking Oils

• How to use: When cooking sustainably, it’s essential to choose oils that are produced with minimal environmental impact. Olive oil, for example, is one of the most sustainable cooking oils available, especially when sourced from local or ethical producers.

Mama Fatma uses premium olive oil in most of our dishes, from our salads to our grilled meats. This choice not only enhances the flavor but also aligns with our sustainability efforts.

Benefits of Sustainable Cooking Practices

Sustainable cooking offers numerous benefits, from enhancing the flavor of your meals to supporting local economies. Here are some key advantages:

1. Enhanced Flavor: Whole, fresh ingredients used to their fullest potential create richer, deeper flavors. Homemade stocks, sauces from vegetable scraps, and dishes made from leftovers have a depth that pre-packaged ingredients simply can’t match.
2. Healthier Meals: Sustainable cooking emphasizes whole, unprocessed ingredients, which are often more nutritious. Cooking from scratch allows you to control what goes into your food, making it easier to create balanced, healthy meals.
3. Positive Environmental Impact: Reducing food waste, choosing local ingredients, and using sustainable cooking oils all contribute to a lower carbon footprint. By minimizing waste and buying consciously, you help protect the planet for future generations.

At Mama Fatma, sustainability isn’t just a concept—it’s a practice. Whether you’re visiting our Vaughan or Mississauga locations, you’re supporting a restaurant that takes its environmental responsibilities seriously, using fresh, halal ingredients in innovative and responsible ways.

Recipes That Embrace Sustainability

Here are some simple yet effective recipes that can help you get started with sustainable cooking in your own kitchen:

1. Vegetable Scrap Soup

• Use onion skins, carrot tops, and other vegetable peelings to create a rich and nutritious broth. This zero-waste soup is packed with flavor and nutrients.

2. Leftover Chicken Stir-Fry

• Toss shredded leftover chicken with stir-fried vegetables, garlic, and soy sauce for a quick and satisfying meal.

3. Root Vegetable Salad with Citrus Zest

• Roast carrots, parsnips, and potatoes with their skins, and top with a sprinkle of citrus zest for a refreshing, zesty side dish.

Each of these recipes is designed to reduce waste while maximizing flavor—a perfect way to start your journey toward sustainability in cooking.

Sustainable cooking is more than just a trend; it’s a way of life that values the ingredients we have and the environment we live in. At Mama Fatma, we believe in using every part of the ingredient, from the vegetable tops to the meat bones, to create meals that are both flavorful and environmentally friendly.

By embracing these sustainable cooking practices in your own home, you can enjoy delicious meals while reducing your impact on the planet. Whether you’re cooking for your family or dining at Mama Fatma in Vaughan or Mississauga, remember: every part of the ingredient has value.