« Zero Waste cooking »

« Zero Waste cooking »: understanding and taming a thoughtful approach to our consumption in line with the seasons and for the future.

At a Masterclass for Horeca Forma Be Pro, a number of professionals from the trade came together at the Entropy restaurant to learn more about ‘zero waste’.

But what does zero waste cooking actually mean? The term covers a vast subject, with multiple approaches and definitions, but for young chef Elliott Van de Velde, ‘it's about cooking consciously, being attentive and responsible at every stage. The principles of sustainability and locality are part of this new awareness that you have to have when you open an establishment’.

He recounts how his fight against food waste has evolved, starting with actions to recover food at the end of its life at Covid, and gradually moving towards a 360-degree use of the products used in his kitchen. It goes through the whole cycle of a plant, all the stages at which it is exposed to waste: from its origin, through micro-seasons, transport, use, storage, etc. The micro-seasons represent a real challenge for the company.

Micro-seasons represent a real challenge for farmers and chefs alike. Large quantities at a very precise moment, and sometimes unforeseen events that bring growth to a screeching halt. ‘Take the example of strawberries: with the abundance of water, they were all pushed to the surface after two weeks. They didn't have time to ripen properly and didn't get enough sun,’ says Elliott Van de Velde.

At the 100% plant-based Entropy restaurant, vegetable peelings and tops are not seen as waste, but as an opportunity to make a juice that enhances the flavours of the dish. And when it's all extracted and you don't know what to do with it? The mass is dried and reduced to a powder that can be reused later! The chef tells us that ‘at the restaurant, we only have 3 kg of compost every 10 days’. As you can see, nothing is thrown away! Of course, this requires a new open-mindedness and creativity...

Want to find out more about zero waste cooking? How a few simple habits can bring more flavour to your plate, and less waste into your bins?

Organise your event at Entropy, a cooking class or a tasting. Or simply come and experience it for yourself by booking a table in our restaurant!

🌱 Entropy restaurant, plant-based gastronomy

🙋‍♀️ We adapt to all diets on request (glutenfree, vegan, lactose intolerance)

📍 Place Saint Géry 22, 1000 Brussels

⏰ Wednesday to Saturday evenings (and Friday lunchtime)

🌐Reservation on entropyrestaurant.be

🎁Gift cards on sale on our website

⭐Discovery of the year @gaultmillaubelgium , Top 3 of @360eatguide, 4 radishes @best_vegetables_restaurants , Goodfood-labeled restaurant.

🙋‍♀️ Privatization outside opening hours still possible by e-mail