DingsDums Dumplings: Berlin-based eatery making dim sum-inspired dumplings from surplus food

Getting creative with food waste is fortunately becoming a norm worldwide. Inspired by Chinese dim sum, a Berlin-based trio have invented DingsDums Dumplings by packing surplus fruit, vegetables and organic meat into pasta dough. The DingsDums Dumplings team – brother and sister duo Mauritz and Jilianne Schröder and their friend Ann-Kathrin Wohlrab – serve unusual fillings such as green asparagus, guinea fowl, curry lentils or Nuremberg … Continue reading DingsDums Dumplings: Berlin-based eatery making dim sum-inspired dumplings from surplus food

Nibs Etc.: Fighting food waste and creating healthy foods with juice pulp

The amount of waste from creating healthy, nutritious juices from scratch is huge. And for that reason, food waste champion Chloë Stewart set about finding a simple solution to dealing with the pulp leftover from juicing. Chloë Stewart’s solution came in the form of setting up a new food company, Nibs Etc., which makes granolas, crackers, loaf cakes and brownies handmade with ingredients that would otherwise be … Continue reading Nibs Etc.: Fighting food waste and creating healthy foods with juice pulp

Netherlands brewery Lowlander recycles Christmas Trees into beer

Netherlands-based brewery Lowlander Beer has launched an innovative zero waste campaign collecting leftover Christmas trees and recycling the needles to brew their 2019 Winter IPA. At least six hundred kilos of needles are needed to produce the 2019 batch of Winter IPA. Since 2 January, Lowlander brewery has been collecting unwanted Christmas trees from consumers, bars and restaurants in The Netherlands with the aim to … Continue reading Netherlands brewery Lowlander recycles Christmas Trees into beer

Sombra Mezcal: Zero waste distillers creating drinks and bricks in its sustainable production of mezcal

Producing the Mexican agave spirit mezcal produces a lot of waste, which is why drinks brand Sombra Mezcal has developed a process for making green building material, adobe bricks, used in the construction of houses in Mexico. For every bottle of mezcal made there are 10 bottles of liquid waste and 12 kilograms of the solid waste (bagazo) created. In Matatlán, the heartland of mescal-making in … Continue reading Sombra Mezcal: Zero waste distillers creating drinks and bricks in its sustainable production of mezcal

Recipe: New Year’s Eve Pimm’s Party Punch

Ok so Pimm’s is traditionally a summer drink, but what the heck, New Year is on its way, so raid your drink’s cabinet and pack some punch with this winter-themed Pimm’s tonight. What’s great about this is you can pretty much experiment with seasonal fruits and herbs. Ingredients: Pimm’s No. 1 Lemonade Mint leaves 3 Clementines 1/2 Pomegranate, seeds Ice Fill a jug halfway with … Continue reading Recipe: New Year’s Eve Pimm’s Party Punch

Trolley’d: Australia’s portable bars serving up sustainable cocktails from repurposed airline trolleys

Australia’s first portable bar Trolley’d is serving up cocktails, with a focus on sustainability, from repurposed airline cart bar trolleys. All cocktails use ingredients use ingredients sourced from local farms, and native ingredients foraged by Trolley’d’s team. The portable bar hire business was founded by “hospitality aficionados” Christopher Thomas and Byron Woolfrey in Sydney. The pair met while working together at Bronte-based cafe, Three Blue Ducks, where … Continue reading Trolley’d: Australia’s portable bars serving up sustainable cocktails from repurposed airline trolleys

How to Regrow Vegetables, Fruits and Herbs

There are numerous fruit and veggies that can be regrown from scraps, as well as seeds. Everything from lettuce, lemongrass, potatoes, celery, ginger, pineapple and onions – can be regrown. Check out the below video on how to regrow food from scraps that would otherwise be thrown out. Growing your own food enables you to become self-sufficient and less reliant on store-brought produce and to … Continue reading How to Regrow Vegetables, Fruits and Herbs

The Perennial: San Francisco restaurant setting a sustainable model for restaurants to follow

San Francisco is leading the way when it comes to implementing zero waste and taking action, now one of the city’s restaurants – The Perennial – has set itself the goal of becoming the world’s most sustainable restaurant, and wants other restaurants to follow in its footsteps. Husband-and-wife team Karen Leibowitz and Anthony Myint opened The Perennial in San Francisco in 2016 with the aim to … Continue reading The Perennial: San Francisco restaurant setting a sustainable model for restaurants to follow

Help save community-made cider, Local Fox

The Orchard Project – the people behind London’s community-made cider, Local Fox Cider – have launched a crowdfunding campaign to help keep this unique tipple alive. With less than a week to go, The Orchard Project is hoping to raise £17,500 by 10 December to keep the production of Local Fox Cider running, since its funding from the Heritage Lottery Fund is coming to an … Continue reading Help save community-made cider, Local Fox

DIY Natural Disinfectant and Deodoriser for Chopping Board

The chopping board is quite possibly the most used item in the kitchen and is often exposed to a myriad of foodstuffs – from meat, fruits, vegetables to herbs. It is essential to keep your chopping board throroughly cleansed in between uses, not just because of strong and pungent odours from foods such as garlic and onion which can linger, but also in order to … Continue reading DIY Natural Disinfectant and Deodoriser for Chopping Board