The Fight against Food Waste

What drew my attention, and what I found very interesting, was the idea of processing leftover bread.

Chef Martin collaborated with his in-house baker and came to the decision to produce a zero-waste pasta. Leftover bread is processed into pasta dough. “You have to think back to how it was done in the past and interpret the knowledge in a modern way.”

(Original text by Kristina A. Kohler – Photos by Valentina Verdasca)

Göschel’s kitchen team now also uses vegetables and salad leftovers to make pestos, which they use in marinades, dressings, and as a base seasoning. They are also planning and experimenting with making Pizza dough with leftover bread.

I remember, in my restaurants, the bread was always a substantial expense, especially when you are left with a ton of it at the end of the night. I always resorted to making breadcrumbs, and my popular Chocolate-Cranberry Breadpudding with Whiskey Sauce!  But one can make only so much of it!  Here in Switzerland, we started giving it to the Farmers to feed the pigs and in the winter to feed the Deer.

Try it out, and let me know the results! Happy Cooking!

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