Matt Orlando - Worms, sustainability and innovation
”You can teach a skill. You can't teach personality” The less you change, the less relevant you will be in any industry. Making a commitment to sustainability does not have to mean a sacrifice of quality. Matt Orlando, Chef and owner of Amass restaurant in Copenhagen, explains his view on running a business responsively, while having a positive impact on both employees and on the industry. He gives examples of how his team at Amass restaurant have found ways around one of the biggest problems of the industry; the problem of food waste. Through minimizing, re-refining, and redefining, they have discovered how to find the forgotten flavours of by-products.
