Organic restaurant Amass shows the way in waste reduction


  • Chef Matt Orlando - restaurant Amass
  • restaurant Amass
  • Gerecht restaurant Amass
  • gerecht restaurant Amass
  • Teaching farm-to-table
  • chef Matt Orlando

Organic restaurant Amass in Copenhagen received the Gold Organic Certification by the Danish Ministry of the Environment. The gold guarantees that 90%-100% of all food and beverage served at this restaurant is certified organic. The Gold Organic Certification is part of the Danish Organic Action Plan 2020. Restaurant Amass is one of only two fine dining restaurants to achieve this designation in Denmark. They even teach farm-to-table to kids with their Amass Green Kids Program. Check out their Instagram account for great pictures of the food they serve, the products they use and their gardens.

Organic restaurant Amass

“The products that we work with are the single most important thing to a chef,” says Amass’ head chef/owner Matt Orlando. “By operating under the Gold Organic Certification standards, we are not only making a commitment to our guests and ourselves to cook more responsibly, but also making a commitment to the environment around us.”

“We had always worked with organic suppliers, but as our relationships became much closer, we realized the importance of their dedication to taste, the environment and biological diversity. It’s a mutually dependent relationship: We need to support these small farms and purveyors so they can continue providing us these incredible products.” according to the chef.

They use organic purveyors and work with suppliers practicing proper animal welfare and sustainable fishing methods. The meat is sourced from organic or biodynamic farms.

Waste reduction

Restaurant Amass has a recycling and food waste program. They have been able to reduce its rubbish output by 75% since the opening in 2013 and their water usage by 5200 litres a year. They have their own garden and a greenhouse which is crucial because it works symbiotically with the sustainability initiatives. Their composting system: all organic waste, including brown cardboard becomes compost to be used in the garden or greenhouse. Food waste: they attempt to get the most value from all the used products for example they use coffee ground crackers for petit fours, dehydrated herb stems for seasoning as vegetable crisps. The leftover non-compostable food waste goes to DAKAecomotion, a biofuel company that transforms food scraps (including frying oils and fats) into biodiesel and biogas.

Teaching farm-to-table

For each menu sold restaurant Amass donates 10 DKK to the Amass Green Kids Program. According to the chef/owner Matt Orlando they will teach them the principle that farm-to-table gastronomy is the future of the food industry. The Program’s courses are based in the kitchen’s garden, with children growing, harvesting and cooking.

Website: Restaurant Amass

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