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Restaurants produce millions of tons of waste every year. Much of it is actually avoidable and it also costs the restaurant industry hundreds of millions of euros. One restaurant in Finland aims to reduce its waste output to zero. They do this through creative cooking and upcycling. So how about an ice cream from left over beer hops? We went to Finland to talk to chef Albert Franch Sunyer and check out some zero waste dishes. 2:57-3:17 © Røst Restaurant #Finland #Zerowaste ------------------------------------------------------------------------------------ Subscribe to DW Food: DW Food brings you the perfect blend of culinary trends, easy DIY recipes, exciting food secrets & a look behind the scenes of Europe’s culinary culture.
