Food waste

Food waste is a well-known problem, a big problem, which needs no further introduction, other than that we should all take it seriously and make an active effort to tackle it.

At Kastbergs, we believe we must actively fight food waste, not only in our own production but also by taking on a proactive role, so that even more people can reduce their food waste.

Good habits

Internally, we focus on the good habits that ensure minimal waste across our controlled value chain. Some of it is simply common sense, such as batch production, so that we make sure all our raw materials are used.

It is also common sense to reduce the number of product changeovers. That way we have much less waste, less cleaning and higher efficiency.

Finally, we work a great deal with fruit and berries when we make our sorbet products. In doing so, we try to use as much of the raw materials as possible, but we gladly avoid pits, peels and waste. For these surplus residues, we have a partnership with Daka Refood, where the residues are collected and upcycled at Daka.

Proactive effort

In general, we care a great deal about being a good partner to our partners, whether they are suppliers, wholesalers or customers. This also applies to food waste, where we help one another.

A good example is the Kastbergs Cocktails concept, which is first and foremost about using our products as an ingredient in making delicious cocktails. These cocktails are made and sold by our customers to delight their guests.

Behind the scenes, in the kitchen, things sometimes move fast. Many guests need to be served within a short time, and every now and then a mistake happens. For example, you may have forgotten to put your strawberry sorbet back in the freezer after making desserts. That means the ice turns flat and loses its mojo, but the ingredients and flavours are intact, so why not use it for a delicious strawberry daiquiri or frosé?

In this way, restaurants can reduce waste of our products by using them elsewhere in the restaurant.