Workshop: InStock, Minimizing Food Waste
Did you know that one third of all food production is wasted? That comes down to a worldwide wastage of 1.3 billion kilos per year. This is a huge environmental burden! When people waste food, water, CO2, energy and land, that has been used to grow our food, is also wasted. We want to change this! The question remains: how do you make people value food more in order to prevent this unnecessary waste flow? Instock is changing people’s perception towards food surplus by turning it into delicious meals. In their three restaurants they rescue about 2000 kilos of food every week!
Unsold products are picked up at supermarkets and producers. Think of products like blemished vegetables, one-day-old bread or fish surplus. The chefs of Instock have to get creative every day because the exact products are always a surprise for both the chefs and the guests!