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A menu à la food waste

By: Reading Time: 2 Minutes
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Food waste and disposable tableware are not necessary. With their project Wasteware, Kilga and Gollacker demonstrate how sustainable design and cuisine can happen. In Europe, almost 90 million tons of food are thrown away, and about 30 million tons of waste is generated from disposable tableware every single year.

“I found this relationship incredibly interesting and it was the catalyst for me to get involved with the subject of food waste and what you could do with it,” explains product designer Barbara Gollackner about the start of the Wasteware project. This one-year project, which was sponsored by the Austrian Federal Chancellery, was presented during a dinner at the Salzburg gallery Vonier. Chef and restaurant owner Martin Kilga (Paradoxon) served his interpretation of the food waste theme in six courses, which were served on plates, boards and bowls that the designer had made from food waste using various techniques.

foodwaste zero waste restaurant

Bowls from food waste / Image: Foto beigestellt

Not waste, but rather a culinary delight

For example, in a specially designed circular setting, the guests were served an essence of porcini mushroom slices in a mycelium flour bowl or potato and onion peel jelly on a plate of pressed vegetable slices. Martin Kilga explains his approach to the subject as follows. “The complexity of the whole thing is so comprehensive for gastronomy that it would be almost impossible to integrate it into a company’s daily operations. This is because of the immense effort that has to be made to conjure up a culinary treat from supposed waste.” Kilga and Gollackner informed the twenty guests about the interpretations before each course, who were particularly impressed by the successful combination of design and culinary delights within the scope of this serious topic.

foodwaste zero waste restaurant

Good mood with the guests / Image: Foto beigestellt

A concept to the max

This was an exciting and interesting approach that challenged the entire team in all respects. Kilga continues, “For our part, we really pushed the concept to the limit and sometimes collected and processed waste and scraps over an entire season. However, most of the menu was put together from what had accumulated in my kitchen the week before. This forced us to work very spontaneously and creatively, as there was no room for alternatives. After all, the worst thing would have been to produce waste in order to uphold the concept.” Fortunately, this did not happen.

foodwaste zero waste restaurant food service

Paradoxon Team / Image: Foto beigestellt |

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