{"id":194477,"date":"2023-06-26T08:37:27","date_gmt":"2023-06-26T06:37:27","guid":{"rendered":"https:\/\/www.tapasmagazine.es\/?p=194477"},"modified":"2023-06-26T08:43:38","modified_gmt":"2023-06-26T06:43:38","slug":"facts-zero-waste-profitable-in-gastronomy","status":"publish","type":"post","link":"https:\/\/www.tapasmagazine.es\/en\/facts-zero-waste-profitable-in-gastronomy\/","title":{"rendered":"Is ‘zero waste’ profitable in gastronomy? These are the facts"},"content":{"rendered":"\n

Click here<\/a> to read the Spanish version.<\/strong>
The warehouses that once housed the activity of the B&W shipyards, just 15 minutes from the center of Copenhagen, have for some years now been a vibrant area where leisure and art mingle with gastronomic entrepreneurship. Noma, ranked as one of the best restaurants in the world, belongs to Refshale\u00f8en. But even in an even more confined area within this trendy district with an industrial look – which is actually an island – there are neighboring businesses such as Alchemist – ranked 18th in the recent ranking of The world’s 50 best -, the artisanal microbrewery Mikkellers Baghave, the wine bar-restaurant La Banchina and, until a few months ago, Amass<\/strong>.<\/p>\n\n\n\n

It was the restaurant, almost loft-like, opened in July 2013 by Matt Orlando, a Californian chef who, after working for five years as head chef at Noma, decided to emancipate himself with a resounding commitment: ‘zero waste’. This implied taking advantage of all the products, whether waste or scraps, that could be edible for use in dishes such as Beetroot with red fruits or Botarga with new potatoes and hazelnuts<\/strong>. Orlando added variables such as reducing the carbon footprint, making his tasting menu between 90% and 100% organic and pesticide-free<\/strong>, or using his own vegetable garden cultivated in front of his restaurant with 80 varieties of vegetables.<\/p>\n\n\n\n

This chef, a respected guy in Copenhagen’s fast-paced culinary scene, achieved accolades such as an 85th place for Amass from the global Top 100 in 2019. He was not alone in his project; he had the support of his former bosses: with the vocation of functioning almost as an incubator, Ren\u00e9 Redzepi and Peter Kreiner – partner and CEO of Noma – are shareholders in several projects in their city, through Noma Group or with stakes in their personal capacity, as in the case of Amass. But that funding was not enough to sustain the Orlando business, which closed at the end of November 2022<\/strong>. “The last three years have been brutal. It has deeply affected my family, my business, my staff and myself, both mentally and physically. It has also forced me to really evaluate what Amass is. For many, it is a physical space; but those who have chosen to delve beyond that experience have found a place deeply concerned with addressing change so that we can move forward as humans and as stewards of the planet,” Orlando justified then via Instagram. “Amass is not a physical space, but a mindset that transcends these walls,” he added.<\/p>\n\n\n\n

From Amass to Endless Food Co.<\/strong><\/h2>\n\n\n\n

Long involved in exploring the possibilities of the “food of the future,” Orlando is now focused on Endless Food Co.<\/a> where he is pursuing the creation of new ingredients from food waste<\/strong>. “We are dedicated to transforming the food industry by harnessing the flavor potential of ignored or undervalued resources. With flavor as the driving force, we transform these new resources into tasty, valuable and sustainable products and ingredients,” he defines as the goal of the firm that the chef has transformed Amass into.<\/p>\n\n\n\n