AMASS RESEARCH SPACE

 

We are creating food and beverages for the future.
While solving food waste issues along the way. 

We can help you do the same. 

 

 

Get in touch

We’re now taking inquiries for

Product development
Advisory services 
Workshops

Classes
Talks

 

Get in touch

SALTY CARAMEL SOURDOUGH

How do we create value and flavor from all the bread that gets wasted in the supply chain due to completely natural issues like over-proofing, under-proofing, or no proofing at all?

In collaboration Jalm&B and Hansens Is we’ve tried to address that question, and the answer is – obviously – ice cream. 

Read more about the project here, here, and here.

NICE WORDS

“Matt and Kim inspire with their relentless commitment to excellence, to sustainability and to their own integrity. They are a team that is pushing for the health of the planet and relishing the way creativity can sit side-by-side environmental sustainability.”

– Melina Shannon-DiPietro, Executive Director, MAD

 

“Kim Wejendorp participated in the Ellen MacArthur Foundation’s Big Food Workshop in June 2020, where he made a compelling case for the importance of chefs to the transition to a circular economy for food. The Foundation’s team would like to thank him and Amass Restaurant for their collaboration.”

– Carmen Valache-Altinel, Communication Manager, Ellen MacArthur Foundation 

 

“Matt Orlando and his team at Amass have been instrumental in developing Food on the Edge as an international symposium. In terms of both content and form, he has continually brought a new dimension each year. From food waste to food education, his experience is formative for the symposiums relevance on the world stage.”

– JP McMahon, Symposium Director, Food On The Edge