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Hébergement et restauration
Ristorazione Sostenibile 360° is the first voluntary certification programme for regional catering, suitable for any type of restaurant in the Emilia-Romagna Region (IT).
Toast Ale was founded in 2015 to reduce demand for natural resources by replacing virgin barley with surplus fresh bread.
Too Good to Go is an app for reducing food waste. It's operated by a Danish company which seeks to inspire and empower individuals to do something to stop food waste.
Leef has eliminated plastic waste by producing 100% biodegradable plates from (non-palm oil) palm leaves grown in mixed plantations in Tamil Nadu, India.
The RiceRes research project, launched in 2016 by the CNR (National Research Council) and the Universities of Milan and Pavia and financed by the Cariplo Foundation, aimed to make the most of waste materials from processing Italian rice.
Marealis uses discarded prawn shells from the seafood industry to make a natural supplement that can lower blood pressure.
The Croatian project titled "Responsible Business for a Clean World" involves collecting unused soap in hotels and sending it to a soap factory, where it is cleaned, sterilised and recycled into new soap products, which are then offered back to customers at the hotel.
For New York's design week, NYCxDESIGN in May 2018, the Finnish Cultural Institute in New York invited chefs from the Helsinki-based Restaurant Nolla to bring their zero waste food philosophy to New York. The temporary bistro was built on themes of circular economy, new material innovations and sustainable design.
Stop Food Waste is an Irish initiative which aims to prevent food waste through better buying, storage and cooking, as well as through home composting.
Sopköket is a Swedish restaurant and catering company founded in 20215. It prepares meals which partly incorporate rescued and surplus food from supermarkets and other companies. Their goal is to reduce food waste.
Re-food: volunteer driven community charity working to eliminate food waste and hunger on a neighborhood basis
Re-food is an independent, citizen driven, fully volunteer, eco-humanitarian community charity, working to eliminate food waste and hunger on a neighbourhood basis. This Portuguese movement targets at ending food waste and hunger by saving food which was going to waste at local venues.
Last Minute Market is a social enterprise, founded in 1998 as a research initiative and now a spin-off from the University of Bologna. Today, it is an entrepreneurial society working at the national level in Italy, developing local projects to recover unsold goods and benefit non-profit organisations. Its objective is zero waste.
Kitchen Dates is an environmentally friendly restaurant located in Lisbon. It has the particularity of operating without generating any waste - so no use for rubbish bins!
ResQ Club is a Finnish company and mobile application, which also covers parts of Sweden, Poland and Germany. Its goal is to combat food waste by connecting sustainable restaurants, cafés and food shops with consumers who appreciate affordable quality food.
SirPlus, based in Germany, is an example of a business which avoids food waste to its utmost. It consists of a supermarket that sells food rejected by other stores for being considered out of the regular aesthetics for a supermarket – for instance, ugly fruit and vegetables, jars labelled incorrectly, or goods near or past expiry date.
Nasekomo is a company based in Bulgaria that uses insects (specifically Black Soldier Flies) to produce sustainable insect protein, oils and fertilisers that can be used for feed and in agricultural industries. Nasekomo’s goal is to use – and increase the usage of – these insects as part of a global solution to the issues caused by the exponential consumption of meat.
reCIRCLE is the market-leading industrial solution for reusable packaging for takeaway catering. The "lunchbox as a service" concept saves millions of disposable containers every day.
The Finnish foodtech company, Solar Foods, produces natural single-cell protein using simply renewable electricity and air, called Solein®. They bring to the market an entirely new kind of food that is both natural, and not dependent on agriculture, climate or the weather. The protein can be made in tough environmental conditions, such as the desert, the Arctic, or possibly even in space.