The way we treat food_ Diewertje and Jamie

design-impact_diewertje_jamie

For this course we investigated two restaurants who do it there own way!

We went on an adventure and visited both, we interviewed a few people who worked in the companies.

So first we want to make you aware of the fact that worldwide 1/3 of our food is wasted…

foodwaste-diagram

“De Kas”

The first restaurant we visited is called “De Kas”, located in three greenhouses within a restaurant in the middle and a real greenhouse. What makes this company so special is that they are growing there own vegetables and fruits. In the summer they produce almost 100% of there own vegetables and the remaining part they buy from local farmers so that they don’t waste two much fuel. In the garden they grow there own herbs. They also use solar panels so they can make themselves almost entirely equipped with the lights and ingredients. That’s why they choose not too use meat as an mean ingredient on the menu but use vegetables instead.

The different ways of food wasted in restaurants

waste-restaurants_

“Instock”

The other restaurant is called “Instock”. Instock grows every year, this year they open a new location in Utrecht. Instock collects products from local Albert Heijns, Normally the supermarket will throw the food away but instock reuse the food tho make new meals. The menu changes every day because they don’t know which kind of product will be “thrown away” that day. The concept is focused on food waste. The location in Amsterdam showed charts everywhere how much food waste there is in the world. Instock can make a whole lunch and evening menu with the product from the Albert Heijn.  In the morning one of the employees will drive around to collect the ingredients and later the chefs will collaborate to make an menu for that day. The chefs need too be creative to make something as good as a normal restaurant. It is a success with the third restaurant coming up.

Our vision

We where only not that impressed with the quality of the ingredients of Instock, because of  the good concept people will forget that the quality is less than normal. That isn’t necessary,they want too keep the product in tact instead of making something totally different for example; they can make tomato soup out of the tomatoes they get instead of keep the tomatoes intact for the salads. We discovered that infact de Kas is more more sustainable due to our diagrams as you can see below. The only difference is that instock also gives lots of promotion and charts everywhere how much food waste there is in the world… We think that if de Kas would spread the word in their restaurant they would be the perfect example of a restaurant that is extremely sustainable AND delivers also very fresh, healthy and good food. 

 

 

 

diagram-1-_-normal-route

 

 

logo-instock

 

 

diagram-2-_-instock-route

 

 

logo-de-kas

 

diagram-3-de-kas-route

 

Below you can watch the video we made of instock and de Kas. There are also English subtitels available !

 

 

 

 

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One comment

  1. The way the treat food. Een interessant onderwerp waar velen niet genoeg bij stilstaan. Met de grote hoeveelheden voedsel dat we dagelijks weggooien vergroten we het belangrijke consumptie-probleem. Een kwestie wat voor de hele wereld geldt. We consumeren te veel. Hoe gaan we dat oplossen? het mooie initiatief van Instock biedt daar deels antwoord op: Het verzamelen van “over datum” voedsel uit de Albert Heijn en hier vervolgens maaltijden van maken. De probleemstelling en het concept van dit restaurant werd duidelijk uitgelegd d.m.v. een video met interview.

    Dit gold ook voor het project: De Kas. Door zoveel mogelijk producten zelf te verbouwen zorgt het restaurant ervoor dat er uitstekende kwaliteit geserveerd kan worden en bijna geen transport aan de pas hoeft te komen. Ook wordt er zoveel mogelijk uit het product gehaald. Zo worden zelfs de resten van de groenten gebruikt om compost mee te maken.

    De uitwerking hiervan was naar onze mening ook erg goed. Tevens vonden wij het een goed idee om twee soortgelijke concepten met elkaar te vergelijken. Hieruit volgde dan ook een interessant vraagstuk, namelijk: Welk concept is duurzamer?

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