René Redzepihas taken one more step in his commitment to making Noma a more sustainable restaurant. The Copenhagen chef has implemented a zero-waste compost system that can reduce food waste by up to 90 percent.
Developed in Australia, the Closed Loop zero-waste system turns food waste into compost in just 24 hours. The compost can then be used to enrich the soil where fruits and vegetables grow. Redzepi was first introduced to the system during a trip to Melbourne, Good Food reports.
This type of system goes hand-in-hand with Redzepi's food philosophy. The chef serves only local, foraged and sustainable foods (including ants and edible insects) - a tasty combination that catapulted Noma to the number one spot in the World's 50 Best Restaurants list sponsored by S.Pellegrino and Acqua Panna.
It turns out Redzepi isn't the only celebrity chef that has adopted the Closed Loop zero-waste system. Good Food reports Brazilian chef Alex Atala has installed two machines and plans to use the system as part of a social enterprise.
The chefs are part of a global initiative to reduce food waste which the FAO estimates to be 1.6 billion tons a year.
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