EWWR at the Oceanographic Museum

Five chefs will present their recipes for reducing food waste at the Oceanographic Museum during European Week for Waste Reduction.

From Saturday 16 to Sunday 24 November 2024, European Week for Waste Reduction (EWWR) will be held in the Principality and throughout Europe. This year’s theme is food waste, and the slogan is "Waste is out of taste". This initiative invites countries that wish to take part, including the Principality of Monaco, to promote activities that raise awareness of sustainable resource and waste management. As part of the week, a “zero waste” food tour will be held in the Monaco Oceanographic Museum, from 11 am to 2.30 pm on Wednesday 20 November. Several chefs from the Principality of Monaco will present their recipes for reducing food waste, highlighting ways to use every bit of seasonal ingredients.

Recipes to reduce food waste: the Principality’s chefs are on it!

The issues of reducing waste and sustainability highlighted by EWWR are key concerns for many others in the Principality of Monaco, who are therefore lending their support to this initiative. And sustainability also extends to the plate, with five Monegasque restaurants stepping up to prepare zero waste, sustainable dishes that ensure every bit of the ingredients are used:

• Hotel Hermitage Monte-Carlo – Chef Laurent PIOLTI: Sweet potato waffles with carrot top pesto
  • Where to taste: Oceanographic Museum Aquarium
• Le Louis XV – Alain Ducasse at the Hotel de Paris Monte-Carlo – Sous-Chef Mickael VERGÈS: Crackers made with finely ground toasted breadcrumbs, fish head terrine
  • Where to taste: Monaco & the Ocean Room, 1st floor, Oceanographic Museum
• Les Thermes Marins Monte-Carlo – Chef Jean-Laurent BASILE: Goat’s cheese with honey from our hives, pollen, garden herbs, beetroot
  • Where to taste: Oceanomania cabinet of curiosities, 1st floor of the Oceanographic Museum
• Le Méridien Beach Plaza – Chef Laurent COLIN: Goat’s cheese, courgette and confit tomato muffin, carrot cake and Menton lemon tart, plus a fresh seasonal fruit juice bar
  • Where to taste: 1st floor lobby of the Oceanographic Museum
• Columbus Hotel Monte-Carlo, Curio Collection by Hilton – Chef Raffaele PLUCHINO: Mini carrot, cheese and carrot top pesto quiche
  • Where to taste: Monaco & the Ocean Room, 1st floor, Oceanographic Museum

In 2022, 9.4 million tonnes of food waste were produced in France, 4 million tonnes of which were still edible. Our aim for this day is to show through simple actions that much of this waste can be avoided.

PIPAmini coffee shop, a speciality coffee trike, will also be setting up a small café. Located in the entrance lobby, the café will be serving a number of hot beverages (coffee, espresso, mochaccino, flat white, etc.) throughout the day. Visitors and staff are welcome to bring their own cup as part of a “Bring Your Mug Day”. For visitors who do not have a cup, eco-friendly alternatives, including edible cups and spoons, will be available.