“Zero waste, all taste”

Introducing our revolutionary, full-service concept including equipment, pre-sale services, maintenance contracts, staff training, recipe development, payback calculation and food cost analysis.

Pre-sales services and maintenance contracts

Recipe development and codification

Equipment

Staff
training

Payback and
Food Cost analysis

But let’s start from the beginning.
How did “Zero waste, all taste” get its start?

Food waste is a global issue that has been at the center of the Electrolux Professional community’s efforts since 2016.

The “Zero waste, all taste” concept was launched to show how even the most basic, inexpensive ingredients that so frequently go to waste can be used to create a gourmet menu.

How can we change things for the better?

Supermarkets carry large quantities of fresh ingredients that are often thrown out as soon as they pass their expiration date.

Our chefs turned this into an opportunity, searching for innovative ways to combine these ingredients into gourmet meals.

With foods as simple as carrots or bananas, you can earn a substantial profit with a very low impact on the environment. You can use what often goes to waste in unique, gourmet dishes that borrow from a range of cuisines.

How can we change things for the better?

Supermarkets carry large quantities of fresh ingredients that are often thrown out as soon as they pass their expiration date.
Our chefs turned this into an opportunity, searching for innovative ways to combine these ingredients into gourmet meals.
With foods as simple as carrots or bananas, you can earn a substantial profit with a very low impact on the environment. You can use what often goes to waste in unique, gourmet dishes that borrow from a range of cuisines.

During the pandemic in 2021, we were struck by changes in eating habits: consumers have become more health-conscious and aware of what they eat, with a greater concern for issues such as food waste and sustainability.

People are more interested than ever in natural, healthy foods not only in their private kitchens, but also in restaurants, company canteens, and their children’s school cafeterias.

As we extend the project to involve new areas of business, we look forward to discovering what this new and fascinating adventure has in store for all