responsible delicious food
The foundation of everything Restaurant Amass does is to serve delicious food in an exciting atmosphere while being responsible along the way. What comes out of this way of thinking and working drives their creativity and fosters their culture. But instead of a quest for the perfect piece of fish or perfectly shaped carrot, it’s what the can do with dried walnut pulp or the miso they make out of lemon skins. The so-called “by-products” that they produce are what drives their creativity. And because of this, we Amass has been able to reduce their rubbish by 75%. But sustainability is more than the physical action of separating your plastic and glass, it’s a frame of mind. It’s created more camaraderie at the restaurant and has become so engrained into our culture at Amass, that they can’t imagine any other way of working.
Matt Orlando is the chef and co-owner of Amass, a highly acclaimed Copenhagen restaurant known for its extremely progressive sustainability practices. Every single ingredient that comes into the Amass kitchen, whether it’s meat, fish, or vegetable, is used, whether in its original or upcycled form and what little can’t be used—or composted—is turned into biofuel. The restaurant’s recycling system is one of the epic proportions, as is its garden, which grows 80 kinds of plants. On the grounds of his second establishment, a brewery called Broaden & Build that he opened in 2019, Orlando opened a research facility dedicated to food waste. The chef’s commitment to sustainability does more than inform his restaurant’s practices, it also determines the way he puts food on his plates.
Source: www.gestalten.com specialized in developing content for aficionados of cutting-edge visual culture worldwide.