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.

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. This is why we've joined forces: Taste Before You Waste (TBYW) and De Sering to establish Amsterdam’s first Food Rescue Hospital.

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

Please bring your own tupperware or jar to takehome anything we make together!

Staff/volunteer dinner is served at 17:30. If you can't make 17:30 you can also eat after or during your shift (though eating together is the best of course!)

During the evening service we serve food, drinks and if we are with enough, prep some food and extra’s as well. 

There are 4 sections during the evening. Serving the food, the bar, the kitchen and the dish pit. The staff, coordinators, and volunteers divide the tasks together. If you want to learn something new, ask!