Reducing food waste, reusing potentially kitchen waste products, a promotion tool, a tool for exchanging knowledge and experience - that's how it works.
During the World Food Day at Concordia Taste Restaurant the Food Bank of Wielkopolska and chefs from all over Poland persuaded the residents of Poznań that the leftovers can also be used to prepare tasty and nutritious dishes. Moreover, no vegetable peels were thrown away and the expired curd was used to make noodles. Therefore, six chefs from all over Poland tried to enchant the guests of the restaurant with the dishes, for preparation of which no fruit or vegetable went into the trash.
Solutions to the problem of food loss and product disposal have been proposed for foodstuffs which can still be successfully used to prepare a meal. Guests were taught how to use seemingly throw-away products in their own kitchen.
The event also had a different, charitable dimension because all the funds collected from the sale of ZERO WASTE dinner invitations, were transferred to the Food Bank. On the same day, a lunch ZERO WASTE was also prepared. Event participants had the opportunity to see live how dishes are prepared using leftovers and some products after the expiry date. The guests paid for the lunch as much as they deemed appropriate. All income was also allocated to Food Bank.
The last, third dimension of the event was the promotion of restaurants participating in the event. Opportunities for learning from colleagues, exchanging knowledge and experience has contributed to the increase in competitiveness of these restaurants on the fairly crowded market of gastronomy services.
Resources needed
Funds for food products, chefs / restaurant / hall rental for event organization, promotion, ticket sales service. Support for social media and promotion in the media in general as a means of promoting the Kitchen ZERO WASTE initiative.
Evidence of success
Receipts from lunch and dinner were credited to the Food Bank account. Guests gained knowledge about the re-use of "kitchen waste" and expired but not spoiled products in the preparation of tasty dishes. Restaurateurs have created a kind of knowledge and experience exchange panel. The chefs representing specific restaurants could promote them and encourage guests to visit them by showing their own talent and culinary possibilities.
Difficulties encountered
No data
Potential for learning or transfer
The practice has many dimensions: reducing food waste, reusing potentially kitchen waste products, as a promotion tool, a tool for exchanging knowledge and experience, as well as a tool for indirect assistance to the poorest.
It contributes to reducing food waste as well as to reuse of products that only seemingly can be thrown away (circular economy).
ZERO WASTE idea: contributes to restaurant promotion, rooting in the minds of customers an important idea and the fact that the restaurant is involved in matters important for our planet.
Chefs participating in the event have a chance to exchange knowledge and experience from various schools, restaurants, places of professional practice through cooperation to counteract food waste.
This practice also offers assistance to the poorer people indirectly through "co-financing" of food banks - customers buy tickets - invitations to events, and all proceeds from their sale are transferred to Food Bank for their statutory purposes.
