Instock, a restaurant in Amsterdam, The Netherlands, is having its chefs create meals out of food waste.
Tackling the problem of food wastage one meal at a time
Instock turns leftovers into quality dining, creating delicious dishes with locally sourced food that would otherwise be thrown out. Not because it is out of date, but often because of overproduction, excessively high quality standards and aesthetic demands. Every day, the restaurant collects items, such as fruits, vegetables and potatoes from supermarkets, fish and meat from wholesalers, and surplus beers or wines from different suppliers.
Menu items depend on the harvest and the supermarkets
As for the menu, it’s constantly changing. The chefs don’t usually know what items they’ll receive until it’s time to get cooking.
This challenges the chefs to get creative with preparations — for instance, turning cauliflower into grated couscous or bananas into ice cream.
Menu items also depend on the harvest and the supermarket. If it’s a rainy summer, there might be a surplus of meat that won’t be used for outdoor barbecues. The meat not sold would go to Instock, which would result in a more meat-heavy menu that season.
As they cook, the restaurant also seeks to help vendors find ways to reduce waste. Instock operate two more restaurants, one in The Hague and another in Utrecht, and are looking to expand into more cities.
Instock prepares breakfast, brunch, lunch and dinner from food that would otherwise be thrown away
Instock prepares delicious breakfast, brunch, lunch and dinner from food that would otherwise be thrown away. We love initiatives like this that combine something positive for the world with great food and fun!
The four founders got to know each other while working at Albert Heijn and became concerned about the problem of food waste. They decided to do something about it and opened Instock to take food that would otherwise be wasted and turn it into creative culinary delights
The menu changes depending on what is available. Come for weekend dinner or Sunday brunch. The restaurant was located at the Westerpark for about a year and has now moved to a lovely location in Oost
Square Brussels sprouts?
Instock saves about 2000 kilos of food every week. But why do this? Annually, about one third of the entire food production is wasted. This comes down to 1.3 billion kilos of discarded food. This is a huge environmental burden.
Instock literally serve the food surplus in their restaurants, while trying to make their guests aware of this wastage. How about that overripe banana? It’s actually the perfect ingredient for banana ice cream. And those quirky square Brussels sprouts make for the perfect kimchi!
Instock is opened seven days a week for breakfast, lunch, dinner or just a cup of coffee on their sunny terrace.