Working on a third cookbook is already incredibly impressive, but dedicating this one exclusively to the topic of zero waste, which is currently on everyone's lips but still far too rarely implemented in our consumer society, is inspiring not only us. The whole capital is on fire!
Sophia Hoffmann, vegan chef, feminist and generally just cool, organizes small, exquisite 'Zero Waste Dinners' with rescued products from SIRPLUS, which you would like to attend every time because everything looks so great, tastes so wonderful and you simply feel completely at ease.
Why a zero-waste kitchen?
My next cookbook will focus on the topic of food waste and appreciation. I never would have thought I'd write a book about it, as it's always been second nature to me.
At some point I noticed the following:
When I shared a dish, like this colorful leftover bowl, my readers asked for the recipe. I didn't have one; I improvised and used what I had.
Since I believe that this approach can be easily learned and internalized, I want to create a book that makes it as accessible as possible and serves as a reference work.
Of course, it also includes tips on shopping, waste reduction, storage, and a cornucopia of recipe ideas. I'm really looking forward to presenting it to you!
- Sophia Hoffmann
But what does Zero Waste actually mean?
Zero waste isn't a lifestyle you can adopt overnight. It's a philosophy striving for sustainability, which means buying less, producing less waste, consuming fewer resources, and above all, acquiring more knowledge. This requires understanding and learning. But if you try it out here and there, you'll quickly realize it's worthwhile and feels incredibly good!
Zero Waste may be the current buzzword, but the actual concept is not really new.
If you ask Grandma and Grandpa, they most likely won't know what to make of the term at first.
But using up leftover food, preserving windfall fruit, and tips and tricks for potato peels and the like are already part of it. For those who grew up in a time when resources were scarce and one had to make do with what one had, conserving personal resources and using them in a way that lasts as long as possible is second nature.
The fact that we hear the term 'Zero Waste' so often again now has something to do with the environmental awareness that has developed more strongly in recent years and decades, and which we, but also Sophia Hoffmann and so many others, are committed to.
So let's take our grandparents as our role models again this time!
For SIRPLUS, zero waste is a goal that all employees strive for every day. Our primary contribution is rescuing food that would otherwise end up in the trash. Therefore, buying from us automatically means you're already buying more zero-waste products than in a regular supermarket.
Through our two shops in Wilmersdorf and Steglitz, the market stall in Kreuzberg and the online shop, we try to reach as many people as possible.
Sophia Hoffmann's new book will be published in early 2019 and deals with food appreciation, conscious consumption and simple, accessible cooking ideas.
It will therefore not just be a cookbook, but a guide that should make it easier for everyone to integrate zero waste into their everyday lives.
As part of this, Sophia organizes a series of Zero Waste Dinners in Berlin, where she tries out different recipes and techniques and conjures them up into wonderful, plant-based 5-course menus.
We think it's wonderful that she conjures up such great culinary dishes from our rescued products.
So if you fancy a zero waste dinner where you can not only experience something new culinarily, but also learn a lot, then sign up here for a dinner with Sophia and enjoy rescued food².
The photos were provided to us by the wonderful Sandra Socha .
