Amass has been recognized multiple times not only as one of the best restaurants in the world, but also as one of the most sustainable. For them, a zero waste kitchen has been an incredible creative constraint inspiring major changes to how this fine dining institution cooks, recycles, sources, and operates in their local environment. Today the restaurant’s food and ingredients are 90% organic. Food waste has been reduced by 75% since they started in 2013 and their annual water consumption is down by 5,200 liters. The restaurant’s facilities also include a garden with 80 varieties of plants and an aquaponic farming system.
A Native New Zealander, Kim Wejendorp was the Sous Chef at Amass Restaurant in Copenhagen before becoming their head of R&D. In this conversation, we talk about how they undertook the sustainable transition, the creative process that produces a zero waste kitchen, and what kind of partners and innovations they are looking to partner with.
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