Justinas Kapkovicius a "very sustainable" chef

1.We know that you are a chef very committed to sustainability, what does this word imply to you?

When working in a restaurant you have to find a gap between what you want to do, what the owner wants to see and what the customer needs. Sometimes it's hard to get it right, but I always try to get it right. 

2. Do you think sustainability is a concept that is here to stay?

Sustainability is a concept that has been present in the world of gastronomy for more than 10 years, so I think it's going to be a great opportunity to give it "prominence".

3.How do you spread the message of sustainability through your gastronomy?

I am very open with my clients. Sometimes sustainability is difficult to achieve when you have a mass of customers, but I am always willing to try. 

4.Do you believe that eating more vegetables and fish has a greater impact on people's health than we think?

I am an advocate of vegetables. But I still think that the list of products should be made with caution. Fish and cereals are also supposed to be on the list.

5.If you had to choose three dishes made with vegetables, what would you recommend?

First, fresh tomatoes from my greenhouse, with a little Maldon salt, rye bread and fresh butter. Secondly, fresh grilled mashed potatoes. Lastly, probably fresh cucumber dipped in local honey. 

6.Do you use km 0 products or products sourced from local suppliers?

We always try to use km 0 products from local suppliers. But the situation around the world does not allow us to get all the products to satisfy customers. So sometimes it is necessary to use products from all over the world, because we can't get them from local suppliers.

7.Could you tell us how we can help from home to spread the message of a more sustainable gastronomy? Maybe with small actions?

Be smart. Buy smart. Use the product wisely. Think twice. Don't waste.

8.Finally, can you tell us what ideas you are working on for the future with the goal of being a "sustainable chef"?

We currently have a sustainability academy in Lithuania. During the past year we taught more than 10 online classes to culinary students from all over the country. We try to encourage young students to follow the right path.