The foundation of everything we do here at Amass is to serve delicious food in an exciting atmosphere while being responsible along the way. What comes out of this way of thinking and working drives our creativity and fosters our culture. But instead of a quest for the perfect piece of fish or perfectly shaped carrot, it’s what we can do with dried walnut pulp or the miso we make out of lemon skins. The so-called “by-products” that we produce are what drives our creativity. And because of this, we have been able to reduce our rubbish by 75%. But sustainability is more than the physical action of separating your plastic and glass, it’s a frame of mind. It’s created more camaraderie at the restaurant and has become so engrained into our culture at Amass, that we can’t imagine any other way of working.

We realised there had to be more of a legacy than some signature dishes or some rating on a list. So we started on this unfamiliar journey where flavour and deliciousness still rule but we cook in a more responsible way and hopefully lay a path for our industry to have a better future.

Matt Orlando,
Chef and Owner.


Between 90 and 100 percent 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

For us, sustainability is about doing what’s right for the environment. In the past three years, we’ve reduced our rubbish by more 75 percent and our annual water consumption by 5,200 litres. It takes a bit of effort but the payoff is immense. Here’s how we do it, perhaps it will inspire you too.

  • No Food Waste: we use all parts of all ingredient, turning what others call ‘waste’ – such as vegetable and fruit skins and seeds, herb stems and even fish bones – into seasonings, misos or crisps, amongst other things.
  • Compost: whatever we can’t use in cooking, along with brown cardboard, becomes compost for our garden and food for our worms. Some compost is made into ‘tea’ for a closed-loop (i.e. no added fertilizers, nutrients, water or carbon) aquaponic farming system in our greenhouse.
  • Biofuel: anything that can’t be used in compost including frying oil and is turned into biodiesel and biogas.
  • Recycling: We only work with purveyors who take back all paper bags, plastic packaging, styrofoam and mesh bags to reuse. All glass and excess cardboard are recycled. We melt down candle stubs into egg cartons and use them as fire starters.
  • Water: we save 90 litres of water a day that would otherwise go down the drain by collecting partially full water bottles from the dining room and water used in various processes in the kitchen, boiling it and using it to wash the floors or water the garden.
  • Carbon Footprintt: San Francisco-based ZeroFoodprint and Copenhagen University have helped us track and significantly reduce our greenhouse gas emissions.
  • Organics and Animal Welfare: 90 to 100 percent of all our food and beverages are organic. But we don’t stop there: 95 per cent of our produce is from Danish farmers or purveyors and all our meat comes from farms or butchers who prioritise ethical animal husbandry.
  • Low Impact Fishing: We only source fish caught using responsible and low intervention fishing methods – line caught, gill or seine nets and we do not use any farmed fish.
  • We were awarded “Sustainable Restaurant of the Year 2017” by The White Guide.

Amass Green Kids Program

‘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. The kids have three sessions, the first two in our urban garden where they plant and tend their own vegetables along the way learning about the carbon cycle, composting and why we waste so little of what we grow. In the final session, they join 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.


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