Less food waste!
From September 7 to 13, it is National No waste week. A nationwide initiative that we at Hutten are proud to support. This year also marks the 10th anniversary of our Verspillingsfabriek. What started with one simple belief, wasting is a shame, both of food and people, has grown into a place where taste, circularity, and social impact come together.
During this week, our chefs will surprise you with dishes that make smart use of leftovers, such as soup from the Verspillingsfabriek or a toasted sandwich made with day-old bread. Delicious for you, better for the climate.
During lunch this week, we’ll be happy to help you in the restaurant with our online lunch guide.
You can also find it via the button below!
Join us in helping to reduce food waste step by step. With the tips below, you can make a difference at home too.
- Frozen vegetables and fruit are just as fresh and healthy, and they also last much longer.
- Find out the best place to store your food, either outside the fridge or in the refrigerator!
- Do you have leftovers from a product that has passed its Best Before date (BB date)? Look, smell, and taste it after the date to check if it is still good.
- Highly perishable products carry a Use By date. This is the last day on which the product is still safe to eat. Can’t consume it before then? Freeze it!
- If you store leftovers properly, you can still enjoy them later. Always seal leftovers well to protect them. In the refrigerator, leftovers can usually be kept for 2 days; in the freezer, they generally last up to 3 months.
- Freeze bread and only take out the slices you plan to eat. That way, you will always have fresh bread!
- Chop up leftover fresh herbs and place them in an ice cube tray. Add a little oil and put the tray in the freezer. You can use the herb cubes later by simply adding them straight to the pan.
Source: Samen Tegen Voedselverspilling
