SZIKRA Restaurant takes an innovative approach to food waste in the catering sector by connecting with local producers, rediscovering, and celebrating local tastes, and using respectfully every ingredient. Chef Mădălina and her team focuses on using diverse seasonal vegetables and fruits, roots and nuts, as well as meat, using all the parts of them. When food parts remain, they are re-valorised in creative ways (vegetables powder, chips, syrups, puree). This is a way of being economically efficient, but also integrating circular economy in the business model. As a collaborative initiative, chef Madalina joined efforts with a local entrepreneur in order to implement the full circle: production of local vegetables and herbs -> cooking re-interpreted dishes that highlight the traditional and diverse tastes of the region -> using food waste in retro-innovative ways.

• For-profit company

• (Re-)selling goods and/or facilitating good exchanges
• Developing and/or producing goods
• Facilitating dialogue and networking