{"id":26376,"date":"2025-03-24T13:27:10","date_gmt":"2025-03-24T12:27:10","guid":{"rendered":"https:\/\/www.bakinglab.nl\/?p=26376"},"modified":"2025-03-24T13:27:10","modified_gmt":"2025-03-24T12:27:10","slug":"designing-a-circular-menu","status":"publish","type":"post","link":"https:\/\/www.bakinglab.nl\/en\/news\/designing-a-circular-menu\/","title":{"rendered":"Designing a Circular Menu"},"content":{"rendered":"

At the heart of our approach is the challenge of creating circular recipes. This design process calls for dedication and engages all senses\u2014including those often overlooked, such as smell, taste, and touch. We experiment through trial and error using by-products (often gone to waste) to find the connection between science and cooking.<\/span><\/p>\n

The goal is not merely to minimize waste but to reveal the unexpected potential of surplus ingredients: sparking creativity, fostering new insights, and strengthening connections within our team. It also deepens curiosity about the origins of what is on our plate. After all, food is more than just nourishment\u2014it is a language that reflects how we interact with nature and each other.\u00a0<\/span><\/p>\n

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Last month, we challenged a few of our team members to come up with a full, circular menu. We\u2019ve been making labneh (strained yogurt with olive oil and salt) for years. And we always end up with a specific by-product which is called whey water: a translucent liquid full of proteins and lactic acid, sometimes seen in the process of cheese making.\u00a0<\/span><\/p>\n

Carla, Leta, Spriha and Ferdinand were asked to think of possibilities to include whey in every single one of the menu items they were designing. Here\u2019s where they landed:\u00a0<\/span><\/p>\n