Anyone who has ever eaten at Frea knows the vegan restaurant as one of the pioneers of the zero waste movement. Now, for the first time, the inside story of how the Mitte eatery became an internationally-recognized success has been told in the book Full Taste Zero Waste. The 280-page hardback reveals it all, from how the restaurant got its name to tips and tricks for how you can integrate sustainable practices into your own life. Your guides are Frea founders Jasmin and David Johannes Suchy, who share their experiences from the restaurant business and how they managed to revolutionize gastronomy while staying true to their values. The pair’s zero-waste manifesto also includes recipes to try at home: from pickled yellow beet and cauliflower to complex creations such as nectarine sorbet with apricot sauce and an almond mole with courgette, aubergine, herbs and mushrooms. Photographs in the book come courtesy of photography studio Juni, who capture the restaurant team, the dishes, plus visual insights into organic farming. If you are looking for inspiration for your journey to sustainability – or simply some food-based escapism during lockdown – these pages are full of it!
Text: Sophie Doering / Photos: Juni, Frea Berlin & Sophie Doering
Full Taste Zero Waste (2021, 280 pages, German).
You can order the book online or pick it up at the restaurant.
