This Amsterdam food truck is making a name for itself serving up meals using meat that normally goes to waste. Serving up a variety of 'pest' meats, the Kitchen of the Unwanted Animals cooks with horse, geese, pigeon, muskrat and rabbit meat, turning it into either croquettes, pate or smoked brisket.
Not surprisingly located in the forward-thinking Netherlands, the Kitchen of the Unwanted Animals hopes to change peoples' minds about eating 'pest' meats, as logically speaking, it is not entirely different from eating other meat such as that from cows.
While it may sound like a sketch from 'Portlandia,' this seemingly crazy Amsterdam food truck is actually doing a lot in terms of fighting food waste, a real problem globally.
Eccentric Roadkill Food Trucks
This Amsterdam Food Truck Serves Up Pest Dinners
Trend Themes
1. Sustainable Food - The trend of using unconventional meats in food trucks presents an opportunity for sustainable food practices by reducing food waste and utilizing overlooked protein sources.
2. Alternative Proteins - The rise of food trucks serving pest meats highlights the trend of introducing alternative protein sources to the mainstream market, providing consumers with unique culinary experiences.
3. Food Waste Reduction - The Kitchen of the Unwanted Animals food truck exemplifies the trend of addressing food waste by transforming unwanted meats into delicious meals, encouraging innovative solutions for minimizing food waste.
Industry Implications
1. Food Service - The food service industry can leverage the trend of using unconventional meats to create unique food offerings and reduce waste, thereby enticing adventurous eaters and environmentally conscious consumers.
2. Sustainability - The sustainability industry can explore partnership opportunities with food trucks like the Kitchen of the Unwanted Animals to promote and support sustainable food practices and raise awareness about the environmental impact of food waste.
3. Culinary Tourism - The culinary tourism industry can capitalize on the trend of using unconventional proteins in food trucks to attract adventurous food enthusiasts seeking authentic and unique culinary experiences during their travels.