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Dutch Restaurants Thrive on Sustainability, Re-Purposing, Zero-Waste

May 5, 2018: 12:00 AM EST

Restaurants in The Netherlands, particularly in the capital Amsterdam, are showcasing innovative and accessible sustainability projects that focus on zero-waste practices and creative reuse of buildings and materials. Moer Restaurant, for example, is housed in a former Michelin tire shop; its serving pans are made from old train tracks. It has replaced the traditional buffet table piled high with bound-for-the-bin meats, cheeses, and pastries with a buffet of all-organic offerings, including juices from Dutch orchards, dairy and egg products from a local farm, and homemade granola and breads made with grain and beer waste from brewery Gulpener. The Instock restaurant uses only surplus food for ingredients and wastes nothing. It gets unused food from Albert Heijn, the country's largest supermarket chain. There is so much discarded but edible food that the restaurant has set up a wholesale distribution center to serve other restaurants. [Image Credit: © Moer Restaurant]

Diane Daniel, "Doing good, deliciously: Sustainable dining in Amsterdam", The Washington Post (published in the Toronto Star), May 05, 2018, © Toronto Star Newspapers Ltd
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