Photo: Christian Bach

Amass, Copenhagen

Head Chef Matt Orlando

Do you make any food from scratch? For example, flour, miso, bread, garum, or vinegar?

We utilize and up-cycle close to all of our byproducts, to a large extent that means turning items that most people consider to be waste, into new products, such as:

A) Herb stems, leaves, vegetable, and fruit peels and pulp are turned into dry seasonings, through processes like fermentation and drying.

B) Surplus from our homemade bread serving is turned into a number of new things, like miso, ice cream, and crisps.

C) We make and barrel-age our own vinegar from wine that has oxidized or been left in bottles.

D) Fish trimmings and guts are turned into garums.

E) We turn nut pulp from the production of our own nut milk into a “fresh cheese” like product.

The above is by no means an extensive list, but it gives you an idea of how we work to make sure nothing is wasted.


Does your staff undergo sustainability education? If so, how often?

That is a part of our on-boarding procedure with new staff. But we are firm believers that the most effective type of innovation comes from within the organization, therefore we involve all of our staff in regular group discussions and workshops on how to make sure we’re constantly on the path to becoming more responsible.

What requirements do you have on the meat you serve at the restaurant?

Animal welfare, organic, and low carbon footprint — we recently stopped serving beef, lamb, and most pork due to the unavoidably high carbon emissions.


What requirements do you have on the fish and seafood you use at the restaurant?

We only serve seafood caught with low impact fishing methods — line-caught, gill and seine nets, or hand-dived. 95% is from Danish waters, the rest is from Sweden or Norway. For the most part, we source our fish via Blue Lobster, ensuring the fisher, not the middleman, gets the largest cut of the price. Thereby ensuring small fishers can continue to make a living from low impact fishing.


How do you work with food waste? Do you have guidelines and goals in regards to waste?

Limiting food waste is the core ethos for everything we do, so we have a special document on our responsibility practices and prior answers for insights.

A taste of Amass



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