Zero waste is high on the agenda at Instock, a trio of restaurants in the Netherlands fighting food waste by taking surplus ingredients from local supermarkets and making meals from them.
Instock prepares breakfast, brunch, lunch and dinner from food that would otherwise be thrown away by grocers like Albert Heijn and other local producers. The menu at Instock changes regularly since the chefs don’t know what ingredients they will have until the morning following the collection of surplus food from the participating supermarkets and producers.
The restaurant, which by its very nature paves the way for creative meals, was founded by four friends who met whilst working together at the supermarket chain, Albert Heijn. The foursome, who were all assistant supermarket managers, decided to address the problem with food waste, and opened Instock to take food that would otherwise be wasted and turn it into creative culinary delights.
Instock – which now operates three restaurants in Amsterdam, The Hague and Utrecht – also wants to create awareness around food waste and inform people about the possibilities to prevent it from happening. The restaurant has even created a cookbook, Instock Cooking – an accessible guide for how to create something unique out of surplus products at home.
Instock first opened its doors in 2014. In three years, Instock rescued over 300,000 kilos of food.
Rosa Medea is Life & Soul Magazine’s Chief @rosamedea