Food for Thought
Food waste in hospitality
The reality of the world’s food waste problem is staggering. One-third of all food produced globally is wasted.
Reducing food waste in hospitality can help save costs whilst benefitting the environment.
See how two chefs maximize food resources to minimize waste.
More than ⅓ of the world’s food is wasted, accounting for around 8% of all greenhouse gas emissions. And where does this waste go?
The vast majority, to landfills. Featuring Simmie Vedi – a freelance Chef based in Cardiff, and Douglas McMaster – Founder of the world’s first zero-waste food restaurant, this short film explores the creative ways that humans and the food industry itself are re-imagining food waste. It’s about a creative revolution that many of us do not know about yet – a revolution that truly has the power to change the world.
Our home, a beautiful, miraculous and self sustaining ecosystem.
It’s future in our hands.
For decades, we’ve known that our cars can create harmful emissions, but never would we have thought that food could be the bigger problem.
Today, one third of the world’s food is wasted.
And where does this waste go?
The vast majority to landfills.
The fact is waste wouldn’t exist without us our constant desire for more.
We designed it into our world, and so we also have the power to design it out again.
To do this, we need to learn to rethink and to receive food.
My name is Simivetti. I’m a chef based in cardiff, and I’m passionate about following a waste free diet.
Turning old vegetable scraps like broccoli stalks or carrot tops into tasty new dishes is something quick and simple that anyone can do in their kitchens.
Like this cauliflower leaf tempura.
And I’m Douglas McNmaster, founder of the world’s first zero waste restaurant, silo.
I saw silo as an opportunity to establish a food system for the future.
The food comes from as a whole ingredient.
We maximize the resources to minimize our waste.
Don’t have a bin. We either eat, preserve, and compost all of our food.
And return waste from the food industry itself, like supermarket plastic bags, into innovative new kitchen products, like this plate.
And this just a start.
Change is happening, but it must include all of us, including the food industry, and human imagination is the key.
We’re using it to turn waste sugar into biofuel for cars, old bread into beer, and leftover coffee grounds into power to heat schools.
Imagine what we could do in the future.
Join the waste free movement with us.
Together, we can design waste out of our world.
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