Anthony Bourdain has just released a new food waste documentary, Dan Barber ran another waste menu pop-up in London and, locally, food experience designers Studio H recently held a conference with a line-up starring the who’s who of produce rescuers. Here’s what they brought to the table…
The most important thing Holland’s InStock wants you to know? It’s possible to turn surplus food into delicious meals and build a profitable business! InStock was started in 2014 as a pop-up restaurant by a group of trainees who became disillusioned during an graduate programme at a Dutch supermarket chain when they saw the amount of edible food being discarded every day. Since then, the business has expanded to include three restaurants that use 80% surplus food for their menus, two craft beers brewed using rescued potatoes and bread and a granola made from the malt left over after the brewing process. The amount of food they’ve saved? 300 000 kg!.
Canned foods can be cool
This story is from the November 2017 edition of Woolworths TASTE.
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This story is from the November 2017 edition of Woolworths TASTE.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
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