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OSTERIA
FRANCESCANA
Massimo Bottura
In 2016 and 2018, it was rated as the world's best restaurant in the World's 50 Best Restaurants.
Transforming what most people consider scraps into incredible dishes that create a more secure food system.
WASTE is a
terrible thing
to WASTE
IKEA ScrapsBook—a cookbook dedicated to cooking with the little things we usually throw away.
Strategy as
a
Wicked Problem
“Wicked” problems can’t be solved, but they can be tamed. Increasingly, these are the problems strategists face - and for which they are ill equipped.
Carmen Hijosa's endeavour to elevate the humble fibres found in pineapple leaves has culminated in Pinatex.
Asia's
most
sustainable bar
It's all part of a broader concept - from drinks to furniture - built around reducing waste and minimizing carbon emissions.
Reducing food loss and waste is critical to achieving a sustainable world
Reducing food losses along the supply chain and cutting food waste by 50% at a retail and consumer level is critical to achieving a sustainable world.
Food waste is considered a sustainability challenge, and its reduction is advocated by the Sustainable Development Goal 12.3.
Technical Platform on the Measurement
and Reduction of
Food Loss and Waste
The formulation of effective policies toward food loss and waste reduction requires information as to how much and foods are lost or wasted.
How to use vegetable scraps ?
Check out this easy tip from Hellmann’s and food waste expert Jean-Francois Archambault of La Tablée des Chefs.
When you eat their falafel you contribute to a world without waste.
Hellmann's - Make Taste, Not Waste
It all started with some of what’s left the fridge and the magic touch of Hellmann’s.
FOOD FOR SOUL
by Massimo Bottura
Through a Philosophy of Partnership, Food for Soul is building a progressive human-centred model to foster human connections and improve food systems.
a Food Rescue Foundation
Since the start, they rescued and served the surplus food to the community in needs more than 18 million meals.
WHY WASTE?
by Massimo Bottura
Massimo Bottura and his chefs teach you how to reduce food waste by using leftovers to create delicious dishes.
Watch CHEF'S TABLE
a Netflix Original Series
In this Emmy-nominated series, meet culinary stars around the world who are redefining gourmet food with innovative dishes and tantalizing desserts.
REIMAGINING WASTE
Their design approach is informed by more than 8 years of design experience, working cross-functionally to solve problems visually.
NO IDEA IS CRAZY ENOUGH TO CHANGE THE WORLD
From running across continents to going down some of the world’s most polluted rivers, adventure fuels Sungai Watch to create change.
NO IDEA IS CRAZY ENOUGH TO CHANGE THE WORLD
Click here to view
the Sungai Watch report for 2021
Ijen - Bali's first waste-free eatery
A new restaurant at Seminyak's Potato Head Beach Club is striving for zero waste across everything from food to drinks
Welcome to Zero Waste Cooking School
They bring you a fresh culinary approach with a clear look at sustainability, from easy home recipes to regenerative farming
UnPlastic could replace single use plastics
The idea was born a few years ago when Lori received a beer brewing kit as a birthday gift.
Rotterdam
Fruitleather is a versatile material which can be made into footwear, fashion accessories, furnishing, and more.
Orbisk - Measure
your food waste
Their bins measure and automatically recognize what kind of food is thrown away and in what quantity.
Too Good To Go
- The Netherlands
Too Good To Go can helps businesses reduce food waste, while finding new customers and eliminating sunk costs.
Indonesia has been named 2nd Largest Food Waste in The World. See how Surplus tackles this issue
The Rise of ‘Zero-Waste’ Restaurants
A new breed of food establishment is attempting to do away with food waste entirely.
Guardians
of Grub
Guardians of Grub offers free, practical tools to empower professionals across the Hospitality and Food Service sector to take a stand against wasted food.
REFED - Food Waste Solutions
ReFED is a national nonprofit that leverages a holistic view of the food system to collaborate with key audiences and generate large-scale, meaningful impact.
The Food Waste
50
Whatever way they tackle the problem, food waste changemakers develop blueprints to reduce food waste. these blueprints are like pieces of a puzzle.
The struggle of a
Zero - Waste Restaurant
Five years ago, Douglas McMaster opened the restaurant Silo, hoping to change the unsustainable practices of modern food systems.
Turning Food Waste into a fine dining experience
Rest” means leftovers in Norwegian, and that’s exactly what the chefs at restaurant Rest are using in their tasting menu.
Unilever
Tackling food waste
As one of the world’s biggest food producers, Unilever wants to protect and preserve food – for everyone across their value chain – starting in their operations.