Van Nimwegen was two years out of business school and working for Albert Heijn, the largest Dutch grocery chain, when she discovered the food waste problem. As an assistant store manager she wanted to do something about it, and she couldn't—food banks might take some bread but not all the produce. She and two co-workers came up with the idea for InStock in 2014 and persuaded the company to support it. It has gone from a pop-up to this restaurant to two others in Utrecht and The Hague, and for van Nimwegen, it was just getting really interesting.
范尼姆維根在商學院畢業兩年后，為荷蘭最大的食品連鎖超市艾伯特海金公司工作時發現了食品浪費問題。作為經理助理，她想要為此做些什么，但卻心有余力不足：從事救濟工作的食物銀行可能會收一些面包，但收不完所有的農產品。她和兩位同事于2014年想出了開這家餐廳的主意，并說服公司予以支持。餐廳從臨時攤位發展到現在的餐館，再到烏德勒支和海牙的分店。而對于范尼姆維根來說，好戲才剛開始。
"It's not that we had a dream to start a restaurant chain," she said. "Not at all. We wanted to do something about food waste."
“我們并不是一早就有開連鎖餐館的夢想，”她說，“一點都沒有。我們只想做點事情降低食物浪費。”
My main course arrived: nuggets of "Kentucky Fried Goose." "Watch out, there can be bullets in the meat," said the waitress. Schiphol Airport, van Nimwegen explained, employs hunters to dispatch wild geese that might otherwise foul jet engines. The dead birds used to be incinerated; now they come here. The nuggets were chewy but tasty and bullet free. With eggplant chutney and red pepper coulis they went down nicely.
主菜上來了：肯德基炸鵝塊。“小心，肉里可能有子彈”，侍者說。范尼姆維根解釋道，西佛爾機場雇人射殺附近野鵝，以避免它們撞上飛機弄壞引擎。死鳥以前被扔進焚化爐，現在都送到這里。肉塊有點韌，但味道好，也沒有夾雜子彈。配著茄醬和紅椒汁，吃得十分順口。
The chefs at InStock improvise with whatever they get. The food comes from Albert Heijn but also from producers, including farmers. "It's easy to point fingers at the supermarket," van Nimwegen said. "The whole supply chain, including the customer—everybody wants everything in stock. We're just spoiled, basically. The companies don't want to sell ‘no.' So they'll always have a little bit too much."
InStock餐廳的廚師們根據手頭食材即興創作。供貨的除了AH超市，還包括農場等生產商。“指責超市誰都會”，范尼姆維根說，“但整個供應鏈，包括消費者——所有人都想要貨色齊全。我們都被慣壞了。商家不愿打出'缺貨'的牌子。因此他們總會進貨過多。”
評論
打印
