Big operations rarely know how much will be sold as the demand always change. As result, one third of the food produced in the world is lost or wasted. With small operations working on limited portions, it’s much easier to control. Our goal is to work close to a zero wastage philosophy, encouraging people to eat and cook seasonally, grow, use nutritious bites that are otherwise wasted.
Every one should look after our planet. That involves doing your own part, giving good examples and spreading the word. The average food industry makes use of too much plastic (bags, rubbish bags, plastic wrap, take-away containers – an infinity of not-necessary plastic and other materials. Our goal is to make sure all steps of production are operating with earth-friendly material and renewable packaging.
We believe on talented people with an unique way of cooking, just waiting for the right opportunity to share it. Our vision is on educating people to engage on a journey that connects delicious homemade flavours with sustainable food production.
Everyone has the right to know what’s in their food and who’s hands on it.Our goal is to provide community engagement to chat and discuss about ways of production.
Big operations with unlimited stock are hard to keep on track and end up in too much extra costs including wages and food costs. Controlled portions means accessible final product without sacrificing the quality.
Chefs from different nations will have a powerful tool to share original flavours. Together we can support our local communities, raising cultural value and sharing food stories.