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Produkte zum Trend "Zero Waste"
"Zero Waste" in the restaurant industry means much more than just dispensing with plastic straws or disposable packaging. It is about a holistic concept that includes all areas of a gastronomic operation. From purchasing to storage, processing and preparation, to presentation and disposal of food, measures are taken to minimize waste and promote sustainability.
Another important aspect of "Zero Waste" in the restaurant industry relates to the procurement of ingredients and products. Restaurateurs following this trend are increasingly relying on regional and seasonal products to shorten transport distances and minimize environmental impact. This is where technical terms such as "farm-to-table" and "nose-to-tail" come into play, illustrating the idea of completely recycling food.
There are many innovative approaches to minimizing food waste. For example, food scraps are increasingly being reprocessed into creative dishes and new taste experiences instead of simply being thrown away. This concept is called "upcycling" and allows restaurateurs to create new culinary highlights while reducing their carbon footprint.
A crucial aspect of "Zero Waste" in the restaurant industry concerns the change in the way table concepts, place settings and tableware are handled. Instead of using disposable plastic or paper tableware, "Zero Waste" restaurateurs are opting for reusable alternatives. This means that traditional place settings such as plates, cutlery and glasses are made of high-quality, durable materials that can be cleaned and reused after use. Here, terms such as "cradle to cradle" are increasingly used, which emphasize the idea of a closed cycle and complete recyclability.
In addition to durable tableware, sustainable materials such as bamboo, wood or recycled glass are increasingly used to reduce the environmental impact. Creative combinations and aesthetics play a crucial role in offering guests an appealing and high-quality experience without compromising on sustainability.
Focus on the essentials
Small onions braised in miso can be found on the dark base of an octagonal bowl made from recycled material. The rustic, black marbled base of the bowl underlines the delightful warmth of the dish. Its velvety feel, which captures the sand-colored tone of the onion skins, lends additional character. Sustainability can be this enjoyable.
Fishing for Compliments
This is how exclusive No Waste goes! Celery roots serve as a holder for the tasty fish skin tacos with spicy salmon tartare, radicchio salad and jalapeños. Placed on brown-checkered ceramic oval platters, the naturalness of the food is further enhanced. The colorful beverage accompaniment shines in the filigree universal cup made of crystal glass. The timelessly durable cutlery with hammered look also conveys craftsmanship and closeness to nature.
Regional freshness
Modern, healthy, regional and without waste: The braised beef cheek with baby carrots, chanterelles and vine leaf is served on a light-colored flat plate made from sustainable production with a graphic design. The ingredients - fresh from the farmer straight to the plate - are just as natural and fresh as the colorful impression left by the modern, artistic composition.
Modern Comfort Food
A pork crust with semolina dumplings, buckwheat and roasted onion gel is served in a handmade bowl in bright colors. This comforting, warming dish, just like grandma used to make, is interpreted in a modern and surprising way. A dark tart dish with a metallic look serves as a contrast and is used for the side dishes. Modern cutlery with wooden handles adds a rustic touch to the presentation. A straight-lined glass with a ribbed surface in pink adds an urban touch to the cozy presentation.
Nose-To-Tail exklusive
Marrow bones are served on a fine salad with freshly baked sourdough bread and black salt. A large gray porcelain plate adds an archaic touch and provides the ideal stage for this natural dish. A dark glass bowl and simple white dip bowls along with a bulbous wine glass round off the table. Long-handled modern butter knives are served with the marrow spoons.
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