How can your restaurant reduce food waste? This will be the leading question of Rethinking Restaurants, this time hosting Chef Matt Orlando from Amass in Copenhagen. It was a tough year for the restaurant industry and we want to support chefs & restaurant owners by providing them with useful insights & tools from industry leaders.
This series is hosted by Choco in collaboration with Arlene Stein from Terroir Talk, and it’s divided into three sessions, each of them focusing on a different topic and held by an expert in the subject.
Minimizing Waste will be the theme of the next webinar.
Subscribe to our free Zoom event through the following link.
The third part of our webinar series we will look at ways to streamline and refine your restaurant business by minimizing waste.
🎙️ Speaker of the session: Matt Orlando (Chef & Owner of Amass Restaurant, former Chef at Noma, the Fat Duck, and many more).
Chef Matt Orlando started his career at the age of 16 and worked for various restaurants around the world including AUREOLE with Chef Charlie Palmer , Le Bernardin with Chef Eric Ripert, Belmond Le Manoir with Chef Raymond Blanc , The Fat Duck with Chef Heston Blumenthal, Noma with Chef René Redzepi, and Per Se with Chef Thomas Keller ; in 2013 he opened his own restaurant Amass in Refshaleøen, Copenhagen, fostering the culture of good food and sustainability.
Thanks to their sustainability program, the restaurant was awarded “Sustainable Restaurant of the Year 2017” by the White Guide Denmark. Between 90-100% of their food & beverages are certified organic from the Ministry of Environment and Food of Denmark, and the restaurant’s practices include reducing food waste, composting, recycling, or tracking greenhouse emissions in collaboration with Zero Food Print.