Save the date of the next fair!
26. 5. 2025Keep it green all year round
While the colours of nature around us change, we strive to maintain a 'green' presence in our everyday lives throughout the year.
For many years, GASTexpo Fairs of Tastes have been promoting activities that are organic and sustainable, intending to minimise waste in food preparation.
The ZERO WASTE workshops led by chef Boštjan Palčič at the GASTexpo Fairs of Tastes attracted a lot of interest and success.
For many years, GASTexpo Fairs of Tastes have been promoting activities that are organic and sustainable, intending to minimise waste in food preparation.
The ZERO WASTE workshops led by chef Boštjan Palčič at the GASTexpo Fairs of Tastes attracted a lot of interest and success.
Why introduce Zero Waste to the HoReCa sector?
📖 Zero Waste is the responsible management of resources through production, consumption, reuse and recovery.
Introducing Zero Waste principles in the catering and hotel industry brings numerous advantages:
💰 lower operating costs,
😊 more satisfied and loyal guests,
⭐ higher quality and greater recognition,
🌍 the reputation of an environmentally responsible company,
📈 the possibility of creating higher added value.
Did you know?
The hospitality industry generates an average of:
• 21 % of food waste due to spoilage,
• 45 % of food waste in preparation,
• 34 % of food waste as leftovers on plates.
How to start Zero Waste cooking?
💡 Zero Waste principles are not just for large kitchens.
Basic principles:
🗓️ Meal planning – weekly plan and purchasing only the most necessary foods.
🍶 Smart storage – using glass containers and canvas bags, and gaining knowledge about proper food storage.
👩🍳 Creative cooking – using whole foods (e.g. stems, leaves).
🧊 Preservation and processing – freezing, fermentation, drying and preparation of jams and sauces.
🌱 Composting – what we cannot use (eggshells, bones, pits) can become nutrients for the soil.
Basic principles:
🗓️ Meal planning – weekly plan and purchasing only the most necessary foods.
🍶 Smart storage – using glass containers and canvas bags, and gaining knowledge about proper food storage.
👩🍳 Creative cooking – using whole foods (e.g. stems, leaves).
🧊 Preservation and processing – freezing, fermentation, drying and preparation of jams and sauces.
🌱 Composting – what we cannot use (eggshells, bones, pits) can become nutrients for the soil.
🌿 Practical examples:
• We prepare a soup base from leftover vegetables.
• Overripe fruit is used for smoothies, desserts, or jam.
• We turn excess bread into crumbs, croutons, or bread pie.
• Cook larger quantities of food and freeze portions.
• Overripe fruit is used for smoothies, desserts, or jam.
• We turn excess bread into crumbs, croutons, or bread pie.
• Cook larger quantities of food and freeze portions.
💚 Let's take a step forward:
• Let's donate surplus food.
• Let’s support local producers.
• Let’s support local producers.
See you again in February 2026 at the 19th GASTexpo Fairs of Tastes. Until then, let's create a green future together!
