By Julie Hindkjær, volunteer journalist.
There’s plenty of talk about reducing food waste. But Matt Orlando is actually doing something about it. As co-founder of Endless Food Co., the world-famous chef has devoted his working life to one mission:
To get us to see ingredients – and especially leftovers – as resources, not rubbish.
“We already produce more food than the global population needs. In fact, over 30 percent of it ends up in the bin. That’s not sustainable – and it’s entirely unnecessary,” says Matt Orlando.
About Matt Orlando
Matt Orlando is an American chef based in Copenhagen. He grew up in San Diego and has worked with some of the world’s most renowned chefs, including Eric Ripert, Raymond Blanc, Heston Blumenthal, Thomas Keller and René Redzepi.
In 2013, he opened his own restaurant, Amass, which became known for its uncompromising focus on sustainability. He is now a co-founder of Endless Food Co. and plans to open a new restaurant in Copenhagen in the autumn of 2025.
On Thursday at 14:00, you can meet Matt Orlando on the Food Is Now stage, where he’ll demonstrate how flavour, sustainability and curiosity go hand in hand. There’ll be no finger-wagging – just honest answers to questions like:
How do you get a caramel flavour out of banana peel? What happens if you make chocolate without cocoa – but with upcycled brewers’ grains? And why are we still refrigerating eggs when they don’t actually need it?
If you stop by, you’ll also get the chance to sample innovative snacks made from ingredients that would usually be thrown away. What exactly are they? You’ll have to come and find out.
But we can reveal that they include a brand-new type of “chocolate” with no cocoa, and perhaps a bit of caramel made from – yes – the now-famous banana peel.
“We need to change our mindset before we change our behaviour,” says Matt Orlando. “Once you discover the potential in what you thought was waste, a whole new world of flavour opens up.”
Together with Endless Food Co., Matt Orlando also explores some of the big buzzwords we hear over and over in the world of food: regenerative, organic, sustainable. What do they actually mean – in practical terms – for the way we eat? Can they work together, or do they sometimes stand in each other’s way?
We need to be open to compromise, says Matt Orlando. And we need to invent new solutions that care for the planet and taste amazing.
“We choose to look at sustainability through the lens of delicious food. Because if it doesn’t taste good, no one’s going to eat it.”
Matt Orlando isn’t just appearing on the Food Is Now stage with Thursday’s talk. On Saturday at 17:30, he and his team return to serve up a three-course menu based on upcycled ingredients like barley and brewers’ grains. It’s your chance to fill up on good, ground-breaking food – and expand your perspective as a food lover.
“Festivals are the perfect platform for change,” says Orlando. “People are curious, open and ready to try something new. If just a few take the mindset home, that’s enough.”
Hungry for more flavours and food for thought? Food is Now offers a packed programme where you can listen, taste and learn something new:
On Thursday at 11:00, join Vild Hvede to weave with grain and explore the principles of regenerative farming.
At 12:00 on the same day, Øhavet hosts a celebratory lunch featuring locally harvested vegetables – ticket required.
Madland invites you to a series of flavourful reflections on Thursday at 15:00, Friday at 14:00 and Saturday at 14:00.
On Thursday at 18:00, Thypisk leads a conversation on what makes a meaningful life – and if you’ve got a ticket for the sold-out event, you can finish with a sourdough pizza.
On Friday at 10:45, Coffee Collective takes you on the wild journey of the coffee bean from farm to cup – and if tickets are still available, you’ll get a BMO and a seriously good brew alongside.
Saturday at 11:00, Færm and Øllingegaard serve up a taste of the future of cheese while revealing the secrets behind a truly great flavour.
