Learn how to love your leftovers and enjoy a premium, carbon neutral dinner made by well-known Belgian Chef Elliott Van de Velde.
Savour a unique dining experience and paired wines duringa 5-course gourmet meal made entirely from food surplus.
Part of the profit from this event will help sustain the Hearth Projects's non profit activities, enabling them to feed 2500 people in need every week thanks to social meals made out of food surplus.
(price includes 5-course meal with paired wines, appetisers with zero waste cocktail by Bacardi & an opportunity to meet the chef & get unique insights into what’s on your plate!)
Full Circle is thrilled to partner with Elliott Van de Velde and the Hearth Project.
Hearth Project sets professional chefs the challenge of cooking a full gourmet dinner from food surplus. Their challenge - to get out of their usual style, to develop a menu in barely three days & to value ingredients that they are not used to working with.
They turn peelings into powders and fish trimmings into mousse proving that there is no excuse for discarding nearly one third of food production globally.
We often hear about food waste at home but we hear less about the enormous food surpluses in the HORECA sector which challenge chefs to reinvent themselves and their ingredients. Experience it in action at Full Circle.
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Full Circle House
89 Ch. de Vleurgat, Brussels 1050, Belgium
+32 (0)2 644 3777 I info [ AT ] fullcircle.eu