Large amounts of edible food are often discarded due to cosmetic standards, over-ordering, or short shelf lives. At the same time, the food sector remains heavily dependent on imported ingredients, which contributes to high carbon emissions and reduces local food sovereignty.

Packed with some bakfiets, a group of talented staff members and volunteers, and the obstinate commitment to make a change in the food industry, Taste Before You Waste (TBYW) and De Sering are joining forces to establish Amsterdam’s first Food Rescue Hospital.

In this weekly workshop we process rescued food using fermentation, pickling, drying, and other preservation methods. These techniques extend the shelf life of rescued ingredients while enhancing their nutritional and flavor profiles — think of fermented goods such as krauts, vinegars, miso pastes, kimchi, hot sauces, and pickled vegetables.

This workshop series runs from November 1st until March 2026, cutting through three seasons and allowing us to work with a broad range of produce.

Read more in our blog post: https://www.tastebeforeyouwaste.org/post/food-rescue-hospital

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