The issue the Bistro No Waste addresses is the problem of the excessive amount of waste generated in the catering trade.
The issue the Bistro No Waste addresses is the problem of the excessive amount of waste generated in the catering trade. They try reducing waste in all areas connected to their activity: they do not use paper towels, but have edible plates of all kind, even their cutlery decomposes in 30 days as well. They offer only a few types of dishes every day, but the variety always covers a wide range of food: they always have dishes for meat-eaters, vegetarians, vegans and the curious. They also offer different types of Hungarian craft beer and wine from Hungarian suppliers.
The Bistro also protects the environment from exhaust fumes with the exclusive usage of Hungarian suppliers. As they have realised that it is virtually impossible to be totally waste-free, they use a 70-70-70 rule, which means that 70% of their food is made of bio ingredients, 70% of the offered food and vegetables is seasonal and is obtained from a maximum of 70 km distance.
Apart from the Bistro, the owners have extended their activity with offering eco-catering. In the future, their terrace is going to open, supplying them with more space and they would like to be part of more and more outdoor events as a kind of ‘bio-island’.
2 persons for the winter season and 4 persons are needed for the summer season where 10 plus seats are available on the terrace.
Evidence of success
Bistro No Waste has started its activity only recently and more and more popular, extension of the seats is a real need. The solution of the eatable plates and recycled instruments is very comprehensive. The wide variety of the special foods following requests provides the possibility to host more and more guests. Due to the real need of environmentally responsible solutions even in catering is a good base of further growth.
The main difficulties encountered are connected either to the official regulatory rules or the lack of space. Some of the original ideas, such as selling or donating expired food or using fresh herbs or donating the uneaten plates to animal shelter, proved to be impossible because they are illegal a
Potential for learning or transfer
Problems regarding the excessive amount of waste are relevant everywhere nowadays, especially in the food-processing and catering industries. Minimizing the waste can be challenging and sometimes composting 100% of the products is virtually impossible, so Bistro No Waste can serve as a refreshing example of standing out.