• Ms. Hazra Sunasara
• Dr. Rekha Battalwar

In a country like India, where widespread malnutrition coexists with substantial food waste, fruit and vegetable peels represent an overlooked opportunity for nutritional enhancement and sustainable cooking practices. The present study aimed to explore the culinary potential of commonly discarded fruit and vegetable peels by developing innovative recipes and evaluating them for sensory acceptability and consumer attitudes. A mixed-method design was employed, involving sensory evaluation of 15 peel-based recipes by a semi-trained panel (n=15) using a 9-point hedonic scale, and a structured survey conducted among 100 adults (52 students, 48 non-students) to assess knowledge, attitudes, and practices. Onion Peel Powder Dahi (8.10 ± 0.93) and Ridge Gourd Stir Fry (8.03 ± 0.77) achieved the highest mean scores in taste, texture, colour, and overall acceptability, while Potato Stir Fry, scored the lowest (5.73 ± 1.28). Ranking tests further validated these preferences. Survey findings showed that while 91% of participants were concerned about food waste and 55% were aware of the nutritional benefits of peels, only 23% had prior experience using them. However, 70% expressed willingness to adopt peel-based cooking practices, particularly if taste and ease of preparation were addressed. The study concludes that peel-based culinary interventions are nutritionally viable and well-accepted, offering a practical strategy to reduce household food waste while enhancing dietary quality. With greater awareness, education, and recipe-based solutions, peels can be successfully repositioned from waste to wellness in sustainable food systems.

Fruit and vegetable peels, Food waste reduction, Sensory evaluation, Sustainable cooking, Culinary innovation, Consumer attitudes

"Peel to Plate: A Study on the Culinary Applications of Fruit and Vegetable Peels", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.12, Issue 6, page no.i36-i47, June-2025, Available :http://www.jetir.org/papers/JETIR2506806.pdf

"Peel to Plate: A Study on the Culinary Applications of Fruit and Vegetable Peels", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.12, Issue 6, page no. ppi36-i47, June-2025, Available at : http://www.jetir.org/papers/JETIR2506806.pdf