Reducing food waste is an important issue in the catering industry. It is worth taking measures to reduce food waste, not only from an environmental perspective, but also from an economic one. Worldwide, one third of food ends up in the bin. In the EU, an estimated 173 kg of food waste is produced per person. Converted to Austria, that’s 143 fully loaded articulated lorries every day. Food waste is a massive problem for the environment. And means the loss of goods that have already been used.
We'll tell you how you can start saving money for a better future:
Lebensmittelabfälle sind in der Gastronomie ein großes Problem. Durch eine bewusste Planung, Lagerung und Verwertung von Lebensmitteln könnt Ihr als Restaurantinhaber oder Koch einen wichtigen Beitrag zur Reduzierung von Abfällen leisten und damit noch dazu Geld sparen.
What is the secret to a long life? At the Hotel Goldener Berg in Oberlech, this riddle is solved in an Alpine way: with holistic health, conscious nutrition, the power of nature – and the spirit of the Golden Energy Mountain.
With “Zukunftsküche – Nachhaltigkeit als Erfolgsrezept für die Gastronomie”, Balázs Tarsoly not only serves up a specialist book, but also a powerful appeal to the entire industry: sustainability is not a trend – it is the foundation of future-proof gastronomy. Those who act today will not only cook better tomorrow, but also more successfully.
Info:
Balázs Tarsoly – Future cuisine. Sustainability as a recipe for success in gastronomy
dfv Deutscher Fachverlag GmbH
1st edition 2025
ISBN 978-3-86641-361-0
304 pages
www.brandingcuisine.com
The award ceremony for the World’s 50 Best Restaurant 2025, presented by S.Pellegrino & Acqua Panna, was not only a lavish celebration of top cuisine, but also a clear statement: fine dining is at a crossroads – and is becoming more political, more conscious, more future-oriented.
Reducing food waste is an important issue in the catering industry. It is worth taking measures to reduce food waste, not only from an environmental perspective, but also from an economic one. Worldwide, one third of food ends up in the bin. In the EU, an estimated 173 kg of food waste is produced per person. Converted to Austria, that’s 143 fully loaded articulated lorries every day. Food waste is a massive problem for the environment. And means the loss of goods that have already been used.