Why The Future Of Cooking Is Going To Be Zero Waste
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- čas přidán 12. 11. 2020
- Restaurants produce millions of tons of waste every year. Much of it is actually avoidable and it also costs the restaurant industry hundreds of millions of euros. One restaurant in Finland aims to reduce its waste output to zero. They do this through creative cooking and upcycling. So how about an ice cream from left over beer hops? We went to Finland to talk to chef Albert Franch Sunyer and check out some zero waste dishes.
2:57-3:17 © Røst Restaurant
#Finland #Zerowaste
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When a concept, or ideal is taken to extremes the benefits can be questionable, however most of the ideas should be the norm. As someone who believes that recycling is often used to cover up and justify poor practices, I found the restaurant using what had been produced, rather than just going for what they wanted, refreshing in a world which puts more emphasis on what sounds virtuous rather than what actually is!
I am not so sure about those composters though if the old fashioned 'shove it in a pile and turn frequently' is appropriate and available. However, I do accept that should any methane produced be captured and preferably used, my reservations may not be as clear-cut.
All restaurants should at least have a compost system. That seems like a simple step in the right direction.
This is so rad!
Great idea
Wow Great.
Amazing it must be Delicious 😋 . My friend stay safe and God bless everyone stay in touch 🙏
If restaurants that r zero waste are promoted ppl will not opt for junk food. The food would b fresh and the ingredients would b natural. Even with supermarkets. Never choose fruits wrapped in plastic.
3:25 What is the name of this app?
@Viktorija Ciuneļa Just contact the restaurant, they will be happy to help you 👉 www.restaurantnolla.com/contact
Do this all over