Chefs and entrepreneurs aim to tackle the $1tn global food waste problem and change attitudes in the process
Situated in the run-down district of Lapa, Rio de Janeiro, Refettorio Gastromotiva is the latest venture from three Michelin-starred Italian chef Massimo Bottura, who has partnered with a social enterprise which trains chefs from disadvantaged neighbourhoods across Brazil.
The restaurant, which opened on 9 August, uses surplus food from the Olympic village to feed hungry locals, aided by a collection of superstar chefs. It’s one of a collection of social businesses across the world that are trying to tackle the food waste problem and change attitudes to waste.
The latest statistics paint a bleak picture. A third of all food produced – 1.3bn tonnes – is wasted every year, while 795 million people do not have enough to eat. Nearly half of this waste comes from homes, with the remainder from food production, food retailers and the hospitality sector.