co-creation

Zero Waste.

Gastronomic solutions to global problems.

SERVICE
Design and execution of a Zero Waste menu in co-creation.

YEAR
2023

Food is the problem.
Food is the solution.

But the solution requires that we take actions and that all those ideas, reflections and conclusions be materialized to realize that the potential for improvement is not a distant milestone or out of reach. We can start now, we can do it now.

Initial challenge

This experience is created together with a group of students, attendees of our “4Wcooking course” (link to the project).

The food is not the goal, it is the creation process itself, which asks:

• Create a brunch-type proposal with multiple preparations on a buffet-style table.
• Solutions must be found for the total practice of possible waste generated.
• Self-made fermented ingredients will be included.
• Posters and information must be generated to explain the sustainability “trick” of each recipe.

Route

We work in several sessions prior to the event to focus on the menu adapted to its characteristics, the season and the locality of the ingredients.

In subsequent sessions, possible waste is analyzed and possible solutions are searched and ideated, recording this process in an online mental map.

A timing of preparations is created, since some processes such as dehydration or fermentation require prior time, which allows us to work on planning processes.

Conclusions

For us, approaching a gastronomic experience of this type allows us to add indicators of success that go beyond the quality of the dishes.

Offering gastronomic proposals that are impressive to the palate is a mandatory condition, but what really interests us is knowing the interest generated with our interlocutors, the diners. And this is evident when they show interest and generate questions or reflections that we can address on the spot.

We eat, we reflect and we talk.