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.
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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.
For the tenth time, “Ikarus” Executive Chef Martin Klein is providing insights behind the scenes of the restaurant with a book. However, the anniversary edition of “Die Weltköche zu Gast im Ikarus” not only offers a look back at the culinary highlights of the last year and a half, but also a deep insight into the world of 17 top guest chefs from all over the world.
Food trends in gastronomy and nutrition are shifting strongly towards sustainability, naturalness and innovation. Consumers want less and less GMOs and are reluctant to eat cultured meat. It is important for restaurateurs to be aware of these trends and implement them in a well-considered manner. After all, the most important requirement for the food service industry in 2025 is to set a clear focus and simplify offerings and processes as much as possible – also using automation and AI. Food trends are part of this change: it is important to make targeted use of them.
The culinary world is embracing a revolution: vegan cuisine as a sustainable and innovative future. From fine dining to brunch menus, leading chefs like Nikodemus Berger demonstrate that plant-based dishes can deliver gourmet excellence. Explore how creativity and dedication are reshaping gastronomy.
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.