We finally took the necessary decisions about how preserving food. There were so many questions: where to do it? Which preserves first? How to do it?
At first we’ll buy 2 batches:pumpkins and leaks. They will be processed in the Loriers kitchen into i.e. pumpkin wedges in cinnamon sirup or pumpkin and cumin puree.
Most of it is preserved in our custom made re-usable bulk packaging for the catering kitchen. A small part will be put in glass jars as we will release our preserves on the market soon (when we did enough testing).
Why do we do it?
Well,we made a statement as a catering company to promote sustainable and fair food. These vegetables are bought at fair prices from artisanal and ecological/organic farmers who have pricing issues at the auction.
Next to that we have to work with enough preserved vegetables and fruits as we decided to purchase as much as possible from nearby farmers,which means difficult product availability in some seasons.
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