Industry News

Serving wasted food creates profits without an environmental price

IT IS AMAZING how the Loop restaurant has turned food waste from supermarkets into a business by convincing its customers that ingredients that would otherwise be thrown out at the end of the day can still taste good.

Pauli Hakala, chef and founder of the Loop in Helsinki, Finland, gets vegetables, mushrooms and other raw food materials from supermarkets for free. He only has to pay for the logistics.

The Loop restaurant has been successful in combating food waste since it started in 2016. It serves lunch on working days, brunch on weekends and dinner on Friday evenings. It also has a catering service that served dinner for about 1,500 people  in the World Circular Economy Forum in Helsinki in June.

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