Einer

A big part of the written sustainability policy at Einer revolves around how to reduce food waste – and it’s a must! “It’s about ordering precisely what’s needed and not more. We always try to make the most out of every product that comes through the door, which is why our fermentation fridges are always full of herb pulp, pickled vegetable shoots, vegetable skin broths, fish head garum – and other creative ways we try to use everything, including making delicious staff food out of it.