It’s a pleasure to read about how Kontrast works with waste reduction; the coffee ground is made into soy, peels into vinegar, leftover bread is made to vinegar, the bread after the vinegar production is made into chips served in the restaurant. All protein trimmings, fish, meat shellfish are turned into garums. All fruit trimmings are used to make vinegar. All pulp from juice production is used for oils, and fermented purees or blackened overheat to a black fermented paste. Impressive!