Worms, sustainability and innovation

on YouTube ↗52m

" summary

Restaurant converts waste into new ingredients and systems: compost worms power onsite composting, leftover wine ferments into vinegar, coffee grounds become flatbread flour, and pulps turn into teas, glazes, mayonnaise and crisps. A method called cooking backwards treats by-products as starting points; bones steam‑cook, dry and fry into crisp snacks; skin becomes marinades or charred condiments. Waste falls from an industry average of 68,200 kg to 43,827.5 kg and landfill rate drops from 84.3% to 22%; saved water totals about 5,200 litres a year.

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" chapters (22)

1. 0:00Introduction
2. 1:00Compost
3. 1:50Responsibility
4. 3:45Waste
5. 5:30Change
6. 6:50Statistics
7. 7:50Creativity
8. 11:30Taking risks
9. 15:00Organic certification
10. 17:50Innovation process
11. 19:10byproducts
12. 21:10Backschool
13. 23:30Cooking with Kim
14. 26:45Thinking outside the box
15. 30:05Green waste
16. 31:40Fire starters
17. 33:00Lighter fluid
18. 34:30Water
19. 43:00Wrap up
20. 45:20Audience questions
21. 47:30How do you open sources
22. 48:40Patagonia