個案參考:丹麥環保餐廳將剩食變成佳餚 Case Study: Copenhagen restaurant turns ‘waste’ into delicious

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(Image: Dailymail UK)
最近有關剩食的討論成為社會焦點。但除了把剩食捐到有關機構如食物銀行、非牟利地區組織等將食重新分配,還有其他方法嗎?生在華人社會,很多人都會很抗拒「剩食」,也許是面子問題,又或是別的原因。而遠在丹麥,卻有人打正旗號,用「剩食」作為餐廳的食材,為「剩食」帶來新出路。

由志願團體開設、位於哥本哈根市的非牟利餐廳 Rub and Stub,於2013年9月開業。餐廳可謂非常環保,每日接收由超級市場捐贈快將屆滿食用日期的食材,或者農夫生產過剩、在市場滯銷的農產品,經過廚師的巧手,化成各種佳餚,以免食物腐爛或被丟棄。

由於材料來源天天不同,因此餐廳沒有固定餐單,純粹考驗廚師技巧以及應變能力。除了主廚及營運經理,其餘過百名員工均為義工,每日服務60名顧客。

A revolutionary restaurant has taken the phrase ‘waste not, want not’ to new levels and offers its guests a menu made entirely from ‘waste’ food.

Rub and Stub in Copenhagen, Demark, creates dishes using food which supermarkets and farmers would usually throw away and is run and operated entirely by volunteers.

Misshapen bananas, tomatoes which have a greeness to them and produce close to its best before date are some of the examples of the perfectly edible ingredients the restaurant use to make their meals- saving this food from being wasted.

Vheck it out next time when you visit Copenhagen!

Source: Dailymail UK
Image: Dailymail UK

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