Food waste recycling Seattle
5-1-2015
In Seattle it is no longer allowed to throw food and food waste in the bin from 1 January onwards. Enforcement of the new rule will start from July, which implicates that each standard family bin that contains more than 10% recyclable and / or food waste will receive a $ 1,- fine on the next waste bill. Multi-family property owners with too much food waste in trash will get a $ 50, – fine after two warnings.
Recycling for companies
This system of warnings and fines applies to all companies. Before, there were only food recycling rules for catering establishments. Bins in (public) eateries used by consumers are excluded if there are sufficient alternatives to recycle food waste.
Waste target of Seattle
Seattle has set a target to recycle 60 percent of waste in 2015 and is putting effort in achieving this. In 2013 they achieved a recycling percentage of 56%, the city dumps 100,000 tons of food waste in landfills annually. With this new law, Seattle want to divert 38.000 tons of food waste from landfills into composting.
Designer chocolate Christmas tree
24-12-2014
Spectacular showpieces of chocolate has been a ‘Christmas’ tradition by chocolatiers in Paris, New York, Hong Kong, London and other cities all over the world. The Patissier (with flagship stores in Oegstgeest and the Market Hall in Rotterdam, The Netherlands) started this tradition 4 years ago in Oegstgeest and created their designer chocolate Christmas tree, ‘Drops to Christmas’ this year.
Designer chocolate Christmas tree
The designer chocolate Christmas tree consists of 500 hand-poured chocolate balls, made from Valhrona chocolate. The total width is 50 centimeters and the tree is 1.25 meters high. The tree is made by 2 patissiers who worked for 14 days to finish it. 15 kilos of chocolate was processed for the artwork. The ‘Christmas baubles’ tree is a gift by The Patissier to Rotterdam and it’s beautiful new Market Hall. The tree can be admired until 31 December at The Patissier, freshunit 83 in the Market Hall.
Dishes of amateur cooks on your menu
23-12-2014
Hotel-Restaurant Oostergoo (Grau, Friesland, The Netherlands) inspired us with their search for the tastiest meatball and ‘snert’ (a famous Dutch pea soup) to place on their lunch menu. If campaigns like is are done right, you can reach a lot of potential guests. Especially if you involve local food bloggers.
Meatballs and ‘Snert’ on the lunch menu
Restaurant Oostergoo started a competition to find the best home-made meatballs and snert. On 13 December, the meatballs and the soup were tasted by the famous Dutch chefs Joop Braakhekke and Albert Kooy to assess whether the dishes would fit in a restaurant as well. This because the winning meatball and snert will be on the lunch menu at the Hotel-Restaurant Oostergoo. The winners are Mr. Scholten de Weerd (meatballs) and Ms. Gerda Uiterwaal (pea soup).
Dishes of amateur cooks on the menu
The amount of variations of food competitions you can think of are of course numerous. But especially with the huge amount of amateur cooks and the popularity of cooking it’s not difficult to create your own theme. Enthuse the local press to pay attention to your search for a great dish, have a (local) celebrity judge the dishes and leave a spot (or a few) free at your menu. And of course, make a party from your food competition!
Restaurant SILO: as ‘green’ as possible entrepreneurship
22-12-2014
SILO, a new restaurant in Brighton, has got an ‘zero waste’ perspective on sustainable behavior.
According to Douglas McMaster, joint owner of restaurant SILO, there is too much waste and processed food nowadays. That’s why he created SILO, a green restaurant, bakery and a coffee house in one building.
Restaurant SILO reduces waste
Restaurant SILO takes different types of actions to reduce waste. SILO emails the menu to their guests to avoid paper waste. The leftovers are going to a composting machine where it is processed into usable compost. But it doesn’t stop there. The interior is made from repurposed materials, such as used school furniture and scaffolding shelves. SILO created a trendy, green environment to have dinner or to drink coffee.
Sustainable products
McMaster works together with sustainable suppliers. He is in direct contact with local farmers and makes sure that the products aren’t processed. Besides that he works together with a coffee supplier who has his coffee beans shipped by a sailing boat. Interested investors can buy themselves in via Crowd2Fund.
Eye tracking app tested by Pizza Hut
19-12-2014
A digital app that makes choices for you. Pizza Hut and the Swedish eye tracking innovators of Tobii are testing the possibilities in an app. They hope to launch with their subconscious ordering feature by the end of 2015. It could change our dining experience, especially for those who have difficulties choosing between pizzas.
Check out their video to see how it should work!
About eye tracking innovator Tobii
Tobii is the world leader in eye tracking. They transform industries and lives with humanized technology using eye tracking as core. Tobii delivers comprehensive, market-leading eye-tracking for applications such as computers, gaming and vehicles.
Valuas croquette at the Limburg Museum
18-12-2014
The standard & gluten free Valuas croquettes by chef Eric Swaghoven of restaurant Valuas (1 Michelin star) in Venlo is going to be served in the café the Limburgs Museum. They start serving the Dutch specialty (croquette) from the official start of the exhibition “War & Freedom”, along with other culinary snack creations by Eric.
Core values of his culinary snacks
Chef Eric Swaghoven has created his luxury and artisan snacks by the motto; tasteful and conscious snacking. Core values of its croquettes and ‘bitterballen’ (bal size croquettes) are quality, taste and sustainability. The Valuas croquette is the starting point of his line of snacks.
The Valuas croquette at the Limburg Museum
The Limburgs Museum is a family museum and the daily practice at the Museum shows that the visiting youth still prefers to snack during their visit. With that fact in mind, the choice to put the ‘kroketten & bitterballen’ by Valuas on the menu, is a choice for quality snacks.
The Valuas croquette
The Valuas croquette is made with pure beef and a French roux sauce in proportion 35% meat, 45% roux to obtain a 110 grams of croquette. Tasty, full-bodied and creamy because of the broth used for this receipt. They also have a gluten-free version.
Other culinary snacks
In addition to the iconic Valuas croquette, a veal croquette, shrimp croquette, vegetarian croquette and a mushroom croquette will be served in the Museum. Also on the menu: fried king prawns in shrimp crackers crumbs.
The ‘chicken soup’ croquette by grandma Jo Swaghoven-Eupen
The ‘chicken soup’croquette is a tribute to Grandma Jo Swaghoven-Eupen, who did manage café Modern in Venray with her husband, in the years after the war. The chicken soup grandma Jo made has become legendary. The family recipe inspired her grandson Eric to make his ‘chicken soup’ croquettes.
Robots manage restaurant
12-12-2014
A restaurant owner in China completely replaced his staff by robots.
Robots manage restaurant
Recently we wrote an article about flying robotic waiters in Singapore. The flying robotic waiters are created to help the waiters with difficult tasks. Lu Dike from China has a different mindset and lets robots serve his whole restaurant. The restaurant is located in Zheijang, a province in China. Lu Dike is convinced that it will save him a lot of money in the future. The robots are able to formulate 40 sentences which allows them to take orders from customers and transmit the orders to the kitchen. The robots have sensors that prevent them from bumping into something.
Mealworm spread
11-12-2014
Green Kow is a Belgian company that launches products based on bugs (mealworms). They came up with vegetable spread that contains 5% mealworms.
Mealworm spread
At the trade fair of Health Ingredients Europe 2014 the Green Kow presented mealworm spread. The vegetable spread is full of vitamins, proteins and mineral salts. This is all because of the mealworms that are incorporated. Besides the vegetable spread has a high nutrition value, the production process of it is more efficient and less polluting because of the breeding of bugs instead of for example chicken.
Products
The Green Kow has four types of spreads. There are two salty and two chocolate spreads. The spreads consists of carrot-mealworm, tomato-mealworm, dark chocolate-mealworm and milk chocolate-mealworm. The salty spreads are available at the organic shops in Belgium. The chocolate spreads will be added soon. The recipe for the mealworm spread is created by Belgian two star Chef Sang-Hoon Degeimbre.
Doritos Crunchy Crust Pizza
9-12-2014
Pizza Hut Launches Doritos Crunchy Crust Pizza In Australia.
A lot of pizza inspiration
This Doritos Crunchy Crust Pizza is a great addition to our article: 10 times pizza inspiration and inspiration for Dutch pizza makers. On the other hand the pizza makers from Australia could be inspired by the pizza from Domino’s Pizza with sausage in the crust and with sauerkraut. Recently, we also spotted a pizza with 99 cheeses. The inspiration for this pizza comes from the ‘Teenage Mutant Ninja Turtles’ movie where they try to seduce a Ninja Turtle with a fictional pizza with 99 cheeses, although described in the movie as a ‘culinary impossibility’. World champion pizza maker, Johnny di Francesco from Melbourne proved them wrong and made one.
Doritos Crunchy Crust Pizza
The pizza crust is made of melted mozzarella cheese layered with smashed Doritos and sprinkled with cheddar cheese. So kind of like a pizza meets nachos! Another example of combining everyone’s favorite fastfood items! Pizza hut serves this crunch at different pizza’s. Would you like to taste a Doritos crunchy crust pizza? Or should we start a social media campaign to bring this crust to the rest of the world?
The Frozen Butcher
4-12-2014
Last weekend we’ve tasted two new hamburgers from The Frozen Butcher, the Iberico Burger and the Angus certified Burger. We really loved their taste! On their website we learned that The Frozen Butcher has a whole range of burgers aside from the Iberico and Angus burgers; a Wagyu burger, a US beef burger, a lamb burger and an organic burger.
Frozen in time… Fresh on your plate
The burgers are immediately frozen after production by using special freezers to guarantee the true butcher’s quality. This technology enables them to produce without artificial preservatives, colouring agents or other additives.
SIAL Innovation Award 2014
At SIAL Innovation 2014 the Frozen Butcher won the award in the category Meat Products. The jury, made up of independent experts, selected the concept as winner because of the premium meat quality, the clean design of the packaging and the valorization of the country of origin.
Serve your guest a burger to their liking
Great way to use these burgers in a burgerbar; your guests can pick their own meat, each with another taste, another origin and another story! Give your guests a choice in buns and ingredients and let them design their favorite burger at your restaurant. ^Marjolein
Images by Freepik via flaticon_com
