Transforming rescued food into fine dining
Electrolux Professional products are furnishing the kitchen of ReTaste, a new pop-up restaurant in Stockholm that makes a culinary case for zero food waste.
ReTaste opened its doors in May in the Swedish capital with a menu that comprises food that would have otherwise been thrown away. The aim is to inspire both consumers and restaurateurs to rethink when it comes to raw produce.
At its helm is Paul Svensson, the Swedish chef of Stockholm’s award-winning Fotografiska museum restaurant, which is equipped with Professional solutions.
“Electrolux Professional was a natural choice of partner,” he says. “Great products are essential when it comes to creativity and we know the subject of food waste is an important topic for Electrolux.”
H.R.H. Crown Princess Victoria of Sweden dined at the restaurant on its opening night to help raise awareness about food waste issues and was joined by Jonas Samuelson, Electrolux President & CEO.
Working for sustainable food
Food waste is a global issue that has been at the center of Electrolux community efforts since 2016.
This includes the Electrolux Food Foundation, which brings employee initiatives to life to inspire more sustainable food choices among consumers and professionals and to support people in need.
Currently, 10 Food Foundation projects are taking place around the world. The global Feed the Planet partnership with Worldchefs and AIESEC supports these projects.
Zero Waste, All Taste
This is far from the first food waste venture for Electrolux Professional, which has previously put sustainable cooking in the spotlight with its innovative solutions.
The pop-up kitchen concept Zero Taste All Waste was launched to show how even the most basic, low-cost, and most frequently-wasted produce can be used to create a gourmet menu.
This pilot initiative saw the humble carrot used by chefs from our Chef Academy to create an extensive one-ingredient menu including burgers, fritters, soup, and chips.