Thinking Out Of The Bin

Anthony Bourdain has just released a new food waste documentary, Dan Barber ran another waste menu pop-up in London and, locally, food experience designers Studio H recently held a conference with a line-up starring the who’s who of produce rescuers. Here’s what they brought to the table…

- Anthony Bourdain

 There’s money to be made

The most important thing Holland’s InStock wants you to know? It’s possible to turn surplus food into delicious meals and build a profitable business! InStock was started in 2014 as a pop-up restaurant by a group of trainees who became disillusioned during an graduate programme at a Dutch supermarket chain when they saw the amount of edible food being discarded every day. Since then, the business has expanded to include three restaurants that use 80% surplus food for their menus, two craft beers brewed using rescued potatoes and bread and a granola made from the malt left over after the brewing process. The amount of food they’ve saved? 300 000 kg!.

Canned foods can be cool