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All food leftovers are processed within 24 hours in the in-house composting machine to produce a soil substitute, which is then returned to the supplier farms. The oil and vinegar bottles are exchanged via a deposit system and ingredients such as flour or buckwheat are stored in recyclable paper.
Of course, David Suchy and Jasmin Martin only use selected organic ingredients in the kitchen of their pretty corner café. And everything is baked, fermented or pickled by themselves: From homemade sourdough bread to kombucha to chocolate. Potato or vegetable peelings are used to make broths and sauces.
The furnishings: floor-to-ceiling windows, cosy wooden furniture and green plants everywhere, the funnel-shaped lamps are made of mushrooms. And in the kitchen, the Norwegian Halfdan Kluften is in charge, former sous-chef of the British Zero-Waste pioneer Silo in Brighton (Torstraße 180, www.frea.de).
Ja, ich habe die Datenschutzerklärung zur Kenntnis genommen und bin damit einverstanden, dass die von mir angegebenen Daten elektronisch erhoben und gespeichert werden. Meine Daten werden dabei nur streng zweckgebunden für die Nutzung der Kommentarfunktion verwendet.
