Food, technology and sustainability came together during a gathering hosted by Philip Green, where two well known chefs spoke about reducing food waste and building more responsible food systems.
The event brought together Australian chef Matt Moran and Indian culinary figure Sanjeev Kapoor for a discussion focused on the future of food and the role technology could play in addressing waste across kitchens and supply chains.
Held in India, the conversation centred on Saveful, a new digital platform designed to help reduce food waste using artificial intelligence. The application aims to assist users with meal planning, ingredient management and practical ways to avoid throwing away edible food.
Food waste has become a growing concern around the world. According to international research, a large share of food produced globally never reaches a plate, often ending up in landfills due to supply chain losses, household habits and limited awareness about storage or portion planning. Reducing that waste has become a priority for governments, food producers and hospitality industries.
Discussions during the event touched on how technology might support that effort. Applications powered by artificial intelligence can analyse cooking habits, suggest recipes based on ingredients already at home and offer guidance on storage or portion sizes. Supporters argue that such tools may help households reduce unnecessary purchases and make better use of available ingredients.
Chefs Moran and Kapoor shared their perspectives from professional kitchens, where managing ingredients efficiently is already an important part of daily operations. Restaurants often operate with tight margins, which means reducing waste is closely linked to both sustainability and business practice.
Moran, who has spent decades working in restaurants across Australia, spoke about how chefs are increasingly thinking about the environmental impact of food choices. Many restaurants now examine sourcing practices, seasonal produce and the way ingredients are used from preparation through to the plate.
Kapoor, widely recognised for his work in television and culinary education, highlighted how cooking traditions in many households already include practices that reduce waste, such as reusing ingredients in multiple dishes or preparing meals based on what is available in the kitchen.
The gathering also reflected the broader relationship between Australia and India in areas such as food culture, agriculture and education. Both countries maintain active food industries and share a growing exchange of culinary ideas through restaurants, hospitality training and cultural events.
Students from the Butterflies School of Culinary & Catering assisted with preparing dishes served during the event. Their involvement gave the students an opportunity to work alongside experienced chefs and contribute to the presentation of Australian inspired dishes.
Among the ingredients featured during the event was Australian lamb, highlighting agricultural exports that often form part of the food trade between the two countries. Australia remains a major supplier of lamb and other agricultural products to international markets, including India, though trade patterns continue to develop as both countries expand economic cooperation.
High Commissioner Green said food often acts as a bridge between cultures, encouraging conversation and collaboration beyond formal diplomacy. Shared meals and culinary exchanges have long been used as informal platforms for cultural understanding.
Discussions at the event also touched on the broader challenge of encouraging households and businesses to adopt sustainable practices. While digital tools can offer guidance, many experts argue that lasting change depends on awareness and everyday habits such as portion planning, proper food storage and creative use of leftovers.
For chefs like Moran and Kapoor, those ideas align with long standing cooking traditions. Many classic dishes around the world were created as practical ways to use ingredients that might otherwise have gone to waste.
The meeting between the chefs and the High Commissioner offered a reminder that conversations about sustainability can take place in many settings, including the kitchen. As technology continues to shape how people shop, cook and manage food at home, advocates hope tools like Saveful can support efforts to reduce waste while encouraging thoughtful cooking.
Whether in a restaurant kitchen in Sydney or a household in Mumbai, food remains a shared language across cultures. Events such as this highlight how discussions about sustainability, technology and cooking traditions can connect people from different parts of the world through something as simple as a meal.
Maria Irene is India Correspondent for The Indian Sun, reporting on technology, finance, culture, and diaspora stories across India and Australia, with a special focus on initiatives led by the Australian High Commission and its Consulates across India.
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