In the Netherlands, we throw away five billion euros worth of food every year. A huge sin, if you ask us! We do everything to waste as little as possible. We do this by consciously buying in, not too much but also not too little. We use the vegetables or fruit that is left in the soup or smoothies. Our employees eat the remaining breakfast during lunch break. Did our guests get too much at breakfast or was the dinner too much? Then they can always ask for a doggy bag.
‘It is a certain mindset to prevent food waste, throwing away is often an easy option. We keep track of what we throw away every month, which fortunately is very little’’
Koen Lammers, Chef Corendon Hotels & Resorts