New trends in the restaurant industry. The first venues where nothing is thrown away have emerged. What happens with the leftovers
Food waste is a problem faced by most countries, no matter how developed they may be.
In an attempt to reduce the quantities of food ending up in the trash, restaurants with such policies have emerged.
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Hardly anything is thrown away there. Even leftovers are used.
The kitchen of a London restaurant has something special. We don't see any trash bins in any corner.
Katharina Delling, RTL reporter: "11 million tons of food waste are produced in Germany every year, compared to the 10 million tons of the UK. In this restaurant, however, there are hardly any leftovers. There isn't even a trash bin".
The venue was opened five years ago, and the owners set out with a precise goal: not to throw anything away. Today, 99% of the products entering the restaurant are used entirely. The rest is turned into compost. However, it hasn't been an easy mission.
Will Stoyle, chef: "It involves a lot of guessing, testing, there's a lot of frustration. But the creative process is wonderful, you have to be patient and allocate time. People need to think less about what they want in ten seconds and more about what they want in ten years. We want to create incredible food, but we also want to do what's right (for the environment)".
Everything gets a new purpose. Old bottles are turned into plates, lamps or even spoons. The floor is made of corks, the counter from recycled plastic, and the spices are made from fermented or dried food scraps. And stale bread becomes breadcrumbs.
In a vegan restaurant in Stuttgart, the rules are similar. For example, food scraps go to a mini composting factory in the building's basement. Approximately 25 kilograms daily. The resulting fertilizer is then sold, and the money is donated.
Tanja Goldstein, Heaven's Kitchen: "We have our roots, we have greens on reusable plastic trays. The seedbed is recycled, for mushroom cultivation. Then we have our own machine where we produce fresh oat milk, eliminating the need for packaging concerns".
However, there are still trash bins there.
Tanja Goldstein, Heaven's Kitchen: "You can't open a restaurant overnight and say, done, we have no more trash. We try to produce as little as possible every day and find solutions to different problems".
For a culinary experience in this place, a customer pays 55 euros and receives six courses.
And in the restaurant in London, already known among gourmets, a menu with nine dishes costs approximately 85 euros. Specialists from around the world come here to see how the concept works and to enjoy delicious food.
