This spring, Funghi Funghi NV will start their first sustainable project. "As a relatively new player in the market, we had the need from scratch not only to be involved with 'the business as such', but also with issues that 'matter' and 'contribute'. In addition to 'wish', in my opinion it is just your 'duty' to dedicate yourself to the wellbeing of our planet", says Corné Verboom, owner and trader at Funghi Funghi.
Sustainable wish list
"Over the past period, we have worked hard to shape the basis of our organization", continues Corné. "It is now time to pick up our sustainable wish list. Our ambition is to take a big step towards 'Zero Waste' and 'Zero Plastic' this year”.
Zero waste
Corné: "Our wild mushrooms are hand-picked in European forests and then sorted. Our suppliers - and we too - have a stream of super fresh picked wild mushrooms that cannot be sold as quality class 1 in terms of shape or size". Leon van Basten (Marketing, Communication & Gastronomy) adds: "These mushrooms can therefore be processed excellently in gourmet food products such as soups, sauces, pastas, fonds, semi-finished products and other 'ready to cook' components.”
Ready to cook
In addition to introducing these culinary products from a sustainable point of view, Funghi Funghi wants to respond to the growing shortage of kitchen staff in restaurants throughout Europe. Leon: "By developing these products in cooperation with top chefs, a distinctive high culinary level can be offered. And that gives new opportunities for restaurants, caterers and chefs who can save a lot of time with these ready to cook top products”.
Kick-off pilot in Berlin
During the upcoming Fruitlogistica, visitors to the stand of Funghi Funghi (Hall 3.2 / stand number A-02) can taste the first series of culinary top products; a pilot with traditional raviolis, sauces and an intense fond. Developed and cooked live on the stand by Dutch top chef * Michel Kagenaar.
For further information:
Funghi Funghi NV
Tel: +32 3303 7380
www.funghifunghi.com