If you're going to eat meat, use it all -

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6. Use the whole animal

this is the motto of the "nose to tail" concept. It was developed by the Englishman Fergus Henderson, who hungary phone data described in the 1990s how all parts of a pig can be used to make delicious dishes. Since then, the concept has spread to more and more kitchens, and restaurateurs are rediscovering "forgotten" products and meat dishes. The principle also works with vegetables, where it is called "leaf to root".

7. Recycling and waste separation

More and more restaurateurs around the world are also joining the zero-waste movement . One of the concepts followed by the Finnish restaurant "Nolla" (in English: "zero"), for example, is called "refuse, reduce, reuse, recycle and rot". Other restaurants are purchasing their own composting machines.

What exactly does zero-waste mean? All information and tips on implementation can be found in our article Zero-Waste in the Hospitality Industry .

This is not something for every company, but less waste is worth a lot. Used fat and cooking oils do not belong in the residual waste, but can be collected by special waste disposal companies, for example, which generate energy from them. You should also make sure that reusable materials can be recycled properly - proper waste separation is therefore important. You can use up to eight different bins (plastic packaging, residual waste, organic waste, paper, food scraps, metal, glass, and cooking oil and fat).