Sustainability in Business & Finance

Elliott Van De Velde is a chef on a mission to redefine the way we think about food and business. As co-founder of Entropy, Elliott is passionate about creating a more sustainable future. Through his unique insights into how mindful food practices align with efficient expense management, he shows how every decision—whether in the kitchen or in business—can reduce waste and drive growth. 

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Elliott Van De Velde

 

Key takeaways: 

  • Sustainable ingredient utilisation: Entropy has adopted a comprehensive approach to ingredient use, ensuring minimal waste by utilising every part of each item, from root to leaf. This practice enhances flavour and contributes to a zero-waste kitchen model, setting a new benchmark for sustainable cooking.

  • Values-driven business practices: Entropy’s operations are anchored by a strong commitment to values and a forward-thinking vision. From ethical sourcing to a zero-waste policy, every aspect of the business is crafted to support sustainability and social responsibility, aligning day-to-day practices with long-term environmental goals.

  • Innovation in culinary practices: Entropy combines traditional techniques, such as lacto-fermentation and preservation, with modern, plant-based recipes. By experimenting with local ingredients and innovative methods, Entropy delivers unique flavours while educating customers and staff on sustainable culinary practices.

  • Thinking ahead with effective waste management: Entropy recognises the value of effectively managing all forms of waste, whether it’s food scraps or paper receipts. Entropy contributes to a circular economy that keeps resources in use for as long by repurposing leftovers into new dishes and embracing digital tools to eliminate paper waste. This closed-loop approach not only minimises waste but also transforms excess resources into value, supporting a self-sustaining cycle that benefits both the business and the community.
Elliott Van De Velde
Elliott Van de Velde
The entrepreneur, the Chef, the Human: all entities that go hand in hand for Elliott Van de Velde. His restaurant, Entropy, is offering a new vision of sustainable gastronomy in the heart of Brussels, recently nominated Discovery of the Year and Culinary Innovator at Gault et Millau 2023, awarded by the 360 Degrees Eat Guide, and the Best Vegetable Restaurants guide. At The Expense Summit, Elliott will showcase his innovative approach by preparing a zero-waste recipe, designed to inspire attendees to rethink how they can contribute to a sustainable future.

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