The facts behind our food waste these days are truly shocking. Thousands of tonnes of good food and drink are each year thrown away and binned. Food that could´ve helped feed those thousands of hungry mouths out there, but instead, it goes to waste. We are simply throwing away money, and at the same time help contribute to the climate change that is rapidly enfolding.
Behind restaurant Spill (Restaurant Waste) stand Erik Andersson and Ellinor Lindblom, who recently launched their restaurant in Malmö, Sweden, which turns perfectly good food waste into a fantastic lunch menu, which for obvious reasons vary from day to day.
Erik studied the hotel & restaurant program in Landskrona, Sweden, and soon after that started working at Gastro where he met Daniel Belin, whom he later helped out starting up New Nordic Michelin Star restaurant Daniel Berlin in Tranås, Skåne. This is also where Erik and Ellinor met, when Ellinor got the position as the restaurant manager, after having worked at various hotels and restaurants around Skåne, Sweden.
“I got the idea of restaurant Spill in September last year after talking to a supplier prior to a meeting for a different project. I saw how much was about to be thrown away and went up to have a closer look at what sort of state the product was in and the quality of the product, and according to myself there was nothing wrong with it at all, except a bit on the appearance on some of it. They choose to throw it away because it takes too long for the supplier to take care of the product, considering how cheap it is to buy fresh. Therefore it gets binned.”
“The thought is for us the take care of all the food waste from the suppliers, of course as a start it won´t be possible for us to take care of it all due to the copious amounts of waste, but we want to come up with a system for the suppliers and us to be able to decrease the food waste to the extent where Restaurant Spill wont be needed within 5-7 years. “
Spill gets their supply delivered to them from day to day, if they are lucky they have an idea of what they are getting 2 days before, but often it´s just 1 day ahead or a same day delivery, so a creative mind is definitely needed to be able to create new menus on a daily basis. A lunch menu is served from Monday-Friday, which is always inclusive of a vegetarian alternative, and sometimes the menu is also fully vegetarian. The initial thought was for the restaurant to be fully vegetarian, but unfortunately there is way too much meat being thrown away.
“I believe the problem behind the large amount of waste is that we have constant access to new ingredients, it´s too easy to order more vegetables, meat, fish etc. and of course again, it´s too cheap to throw away food. We´re in a bad circle where everyone is responsible, the suppliers, the restaurants, the customers, politicians and so on. Which in turn makes it more difficult to point fingers and tackle the problem. But everyone can be involved in making a difference, you can directly question your local stores on how they deal with their food waste, perhaps they discount products with a short best-before-date, there are a few pages and apps around working on tackling our waste, which is a great start.”
If and when Spill gets any waste on their orders themselves, they put together food-boxes in dinner portions that they sell from their restaurant. Pickling, freezing, drying and salting are also good tips on how to make your ingredients last.
If you´re in or around Malmö, Sweden, make sure to pay Erik and Ellinor a visit at Restaurant Spill. Visit their website at www.restaurangspill.se