DJAJA VAN DEN BERG

Com­mu­nity man­ager, In­stock res­tau­rant

Lonely Planet (UK) - - Creative Amsterdam -

One third of all the food that is made on planet Earth goes to waste, which works out to be some 1.3 bil­lion tonnes around the globe each year. The staff at Am­s­ter­dam res­tau­rant In­stock are de­ter­mined to do some­thing about that staggering statis­tic, so they set out to turn un­wanted su­per­mar­ket leftovers into high-end meals. ‘Peo­ple eat­ing here don’t see that per­haps their car­rot didn’t look per­fect,’ ex­plains the res­tau­rant’s com­mu­nity man­ager Djaja van den Berg over plates of thick French toast and bulging beef and kim­chi bur­ri­tos. ‘They just eat it and it’s the ex­act same taste.’ Sure enough, al­though the kim­chi was once a leftover Brus­sels sprout and the ice cream an over­ripe banana, it all looks and tastes just as you’d ex­pect from res­tau­rant din­ing. At In­stock there’s great at­ten­tion to de­tail – even the chairs are re­cy­cled from lo­cal schools – but the re­laxed at­mos­phere com­bined with the chance to eat a meal that makes a dif­fer­ence has made it a hit. ‘There’s a crowd of peo­ple here in Am­s­ter­dam who are open to new ideas and who want to en­cour­age peo­ple who show an en­tre­pre­neur­ial spirit,’ says Djaja. That lo­cal support means In­stock can re­duce food waste, one meal at a time.

Three-course din­ner menu from £20; Czaar Peter­straat 21; in­stock.nl

Djaja van den Berg seated be­low the lunch menu at In­stock. BOT­TOM LEFT Crooked fried cod­fish with car­rot chips and cau­li­flower re­moulade

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