Every year the restaurant industry wastes 42.000 tons food, which could have been reused for human food*
In Copenhagen Food Collective we are actively working on reducing our food waste. We are adapting our portion sizes to suit the amount of food our guests are actually eating. We are using biproducts of our ingredients for soup or stock, as well as cooking staff food from leftovers, to ensure that we make the most of every product.
Every restaurant is sorting the waste that is produced, ensuring that it can be repurposed in the best way possible. We are working with different companies who helps us with this, like Daka Refood who picks up our food oil and reuse it as biodiesel.