“Food is political,” says Ossi Paloneva, head chef at Helsinki’s Loop Restaurant, where the surprisingly appetising menu is comprised of waste food – ingredients that stores would normally discard.
“I always thought it would be silly to work as a chef and not think of the bigger picture at all,” he says. Estimates vary about how much food is wasted in Finland annually, but the Wastestimator project, carried out by National Resources Institute Finland from January 2016 to February 2017, puts the amount between 335 million and 460 million kilos. On average, restaurants account for as much as 70,000 kilos each year. Apart from any issues of morality or environmental sustainability, these levels of waste make no sense from a business point of view.
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