INSTOCK: The Restaurant That Serves Food Waste

INSTOCK: The Restaurant That Serves Food Waste

Food, like shelter and health care, is enshrined in the Universal Declaration of Human Rights as a fundamental right of all people, irrespective of circumstances or income. And yet one in nine of the global population does not have enough to eat – despite the fact that there is enough food to feed everyone. 

 

One-third of all food produced is lost or wasted

The fact that one-third of all food produced is lost or wasted, globally around a third of all food produced (1.3 billion tonnes) is wasted; in America, the figure jumps to half, made Bart Roetert, Freke van Nimwegen, and Selma Seddik come up with a solution to this food waste all while running a business and generate profits. 

Their solution was INSTOCK: The restaurant that would serve meals made entirely out of surplus food from the supermarket chain they worked for. 

First, they collected the food that was misplaced or wasted from the stores by taking turns driving around the city three days a week in an electric car.

Four and a half years later, Roetert, van Nimwegen, and Seddik run Instock full time. The social enterprise collects surplus food from 160 stores across the Netherlands. The trio successfully made their own restaurant chain in Amsterdam, the Hague and Utrecht, and an online shop that sells surplus food to other catering companies and chefs.

INSTOCK  also worked on educating children about food waste, why is bad and how it could be prevented in a school program that offers both resources and lesson plans.

The cofounders found out eventually that talking about the issue and inducing an environmental conscience all alone is not enough, people need to know that Instock was creating somewhere people would want to eat.

Recycled food didn't just feel like the right thing to do but people wanted to eat at INSTOCK for it serves tasty, cheap and eco-friendly food since it uses traditional methods and fusion flavors to transform leftovers.

We get both the foodies and the eco-minded people,” Roetert said.

 

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