At Amass, we believe in a holistic approach to food that not only prioritizes our guests and gastronomy, but also the environment and our future as an industry. Our gold organic certification, which insures that 90% to 100% of our food and beverages are organic and free of pesticides, is only one of the many initiatives we’ve taken to reduce our carbon footprint. By sourcing nearly 95% of our products locally, minimizing ingredient waste and saving water, we want to go beyond labels and give as much care to how we operate as a restaurant as our farmers and purveyors do with the soil and sea.
Furthermore, we want to prove that both environmental and financial sustainability as well as deliciousness are mutually reinforcing, not mutually exclusive. Food trim and brown cardboard provide compost for our on-site garden. In the kitchen, we are constantly thinking of how to extract the most out of our ingredients without resorting to the waste bin. We use coffee grounds for flatbreads, dehydrate herb stems for seasonings and fry fish bones as snacks.
Everyone, from restaurants to home cooks, can make a difference, but it first requires a will to do so. Many of our ideas are not the most technically advanced, but they do require effort. We hope you are as inspired as we are to make the most of what we have now, so we can protect the food we love for the future.
We have received the gold organic certification from the Danish Minister of Agriculture and Environment which ensures that 90% to 100% of our food and beverages are organic. For us, organic sourcing is a natural outcome of our desire to marry great taste with environmental responsibility.
Amass Sustainability Practices
Our sustainability program is not just about doing what’s right for the environment – it’s also about being financially sustainable too. Thanks to our initiatives, we have reduced the amount of our trash output by 75% and our water usage by 5,200 liters a year. This all translates to money saved for the restaurant as well as resources preserved for future generations. Not everyone can do what we do at Amass, but we hope that some of our practices will inspire you to take your own initiatives at home or at work.
- Composting Systems: All our organic waste, as well as our brown cardboard, becomes compost to be used for our garden or greenhouse or to feed our worm farm. The compost is also made into ‘compost tea’ for our closed-loop (i.e. no added fertilizers, nutrients, water or carbon) aquaponic farming system in our greenhouse.
- Food Waste: Beyond composting, we attempt to get the most value from all our products by using food trim in novel ways, such as coffee ground crackers for petit fours, dehydrated herb stems for seasoning or as vegetable crisps for our guests.
Any non-compostable food waste goes to DAKAecomotion, a biofuel company that transforms food scraps (including frying oil and fats) into biodiesel and biogas.
- Natural Resource Reduction: All glass and cardboard is recycled. All our styrofoam and plastic packaging is sent back to our purveyors for reuse. Excess water from our kitchen is used for cleaning or watering our garden and greenhouse. Candle stubs are melted down and placed into egg cartons to be used as fire starters for our fire pits.
- Organics, Animal Welfare and Carbon Miles: We have been awarded the gold organic certificate by the Danish Environmental Ministry for having 90% to 100% of all food and beverages as organic. But we don’t stop there: 95% of our products are from local Scandinavian purveyors and all our meat is from farms or butchers which prioritize ethical animal husbandry.
Amass Green Kids Program
THAT’S WHERE PEAS COME FROM…
‘We were picking peas and I picked a pea pod and this kid goes, ‘what’s that?’ I opened it up and said, ‘these are peas’, and his eyes are like, ‘that’s where peas come from’. He’d only seen frozen peas in a bag.’
– Matt Orlando –
We started the Amass Green Kids program to teach city kids from Copenhagen schools about the wonders of plant life and the pleasures of growing and eating good food. Each class in the program have two sessions in our urban garden where they plant and tend their own vegetables along the way learning about the carbon cycle, composting and how we use food waste. And a final and third session where they join the Amass Chefs in the kitchen to cook and eat delicious food made from the produce they grew themselves. By having fun and literally getting their hands dirty we hope they will be inspired to think differently about what they eat. It’s our gift to the next generation – a chance to understand how good food and caring for the planet go hand in hand.
We run the program with urban gardening specialist BioArk and partly fund it by donating 10 kroner from every meal served in the restaurant as well as hosting fundraising events.
THANK YOU TO OUR SPONSORS