Food tastes best when it's eaten: How we work with food waste in our kitchens

At Meyers, we work every day to reduce food waste – not only because it's good for the climate, but because we believe great ingredients deserve better than the bin. Making the most of every ingredient is a natural part of good kitchen craftsmanship.

Every ingredient deserves a place at the table

There are many hours of work behind a single tomato. Before it reaches your plate, it has been nourished by sun, rain and soil, and cared for by dedicated growers. It has been harvested, packed, transported and prepared by people who take pride in their craft.

We start long before the buffet

Food waste is about more than what's left on the plate. It starts long before the buffet.

Every day, our kitchens keep track of how much food is prepared, served and eaten. Several times a year, we measure our food waste and use the results to refine recipes, portion sizes and production, helping us match supply with demand as closely as possible. It's an important part of our long-term effort to reduce both food waste and our climate footprint.

Every part of the ingredient has value

A cauliflower leaf can become crisp chips. Carrot tops can be turned into pesto. Yesterday's bread can find new life as crunchy croutons or fresh breadcrumbs.

For us, this isn't about clever kitchen tricks. It's about respect. When we use every part of an ingredient, we often unlock more flavour, more texture and less waste. It's classic kitchen craftsmanship – and a way of making the most of nature's resources.

Small choices make a big difference

We don't believe in making people feel guilty. We believe in building good habits. As our guest, you can help reduce food waste too. Start with a smaller portion. You can always come back for more. It's a simple way to help ensure less food goes to waste, without compromising on a great lunch.

A shared effort

Reducing food waste isn't something the kitchen can do alone. It's something we achieve together. That's why Meyers is part of Denmark's national effort to halve food waste by 2030, and why we work with initiatives such as Too Good To Go, giving surplus food a second chance instead of letting it go to waste. At the same time, our bakeries find new ways for surplus bread and pastries to become part of new meals.

When we take better care of our food, we also take better care of the people, nature and resources that made the meal possible.

It's good craftsmanship. And it simply makes better sense.