Since a major pet peeve of mine is food waste, I love hearing about new an innovative ways people are preventing it. There is a pop-up restaurant in London that I absolutely have to go to the next time I’m there {although it’s only open for another month, so I just might need to hustle over the pond!}. The restaurant turns discarded foods into delicacies, which are prepared by world renowned chefs like Alain Ducasse, Gordon Ramsay, and Pierre Koffman.
The project, called WastED, was started by American chef Dan Barber. The ED stands for education. All the dishes use ingredients that would otherwise go to waste. The goal is to use scrap food and food by-products and come up with innovative ways to serve and prepare under-appreciated and otherwise wasted foods. Even the restaurant itself uses up-cycled items like repurposed fabrics as aprons and shirts for cooks and servers.
I think the idea is such a fun one, and I love that some famous chefs are involved. It will bring great awareness to an issue that drives me mad. We waste so. much. food. Some people think it’s a trendy publicity stunt, but even if it is. I’m inclined to think it’s awesome, because it at least gets us talking about the issue.
So who wants to join me for a meal of WastED scraps? Would you eat there? Do you think the concept should be mimicked elsewhere?
~Mavis
Heather says
Sounds fun and going next week. We’ll try to get a reservation.
Earlene says
No I would not eat it!! I eat my own leftovers , but eating other peoples leftover creeps me out! Sorry!
Dawn says
I took it to be food that looks less than perfect, which is often thrown out, rather than other people’s leftovers. Many people pass over the less than perfect apple, carrot, etc.
Lauren says
Of course it’s a publicity stunt, but there isn’t anything wrong with that. It’s highlighting a massive issue across all of the western world.
I would definitely eat there especially since those chefs are amazing!
Delorise says
I hate food waste. It just blows my mind – especially with restaurant prices- what people leave on their plates. If the food is bad I still get a carryout container to take the food home to our dog or our chickens. I am in favor of the concept being mimicked elsewhere.
Lynne says
I’d be concerned about sourcing. Are they using the scraps from Restaurant X? Or are they using the scraps from Vegetable A and then throwing away what would typically be used? I’d prefer Chef 1 and Chef 2 work side-by-side to use all parts of every item. So that your stir fry gets the florets but my gravy incorporates the broccoli stems, for example.
paula says
Oh, yes! I would absoutely go. It’s at Selfridges! One of London’s iconic department stores. It’s in one of my favorite parts of London. (very upscale) If you are in the neighborhood go to 2 Venedi! Great Italian food. Think pasta with fresh truffles and cute Itlain waiters.
paula says
Oh, I forgot if you haven’t watched the PBS series, Selfridges, you should. It’s about an American who starts this London department store. I’m not sure how many sesons there are, but several.
Deb Krow says
There was a show on the Food Network called “The Big Waste”. Chefs Bobby Flay, Michael Symon, Anne Burrell and Alex Guarnaschelli were challenged with preparing a gourmet banquet, they could only use food that is on its way to the trash.
Jenny Young says
It sounds like another word for leftovers! Which is pretty much half the meals in our house.