Pop up of the week - wastED


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wastED is a concept created by Blue Hill restaurant chef Dan Barber, where their restaurant in Greenwich Village in New York turned into a pop-up devoted to the theme of food waste and re-use. They collaborate with farmers, fishermen, distributors processors and many more; striving to create delicious and appetising food out of the food that typically goes to waste. The pop-up is now coming to London, more specifically taking over Selfridges rooftop, it has join forces with local British farmers, fishermen, suppliers and retailers to create a lunch and afternoon tea menu. It’s Dan Barber’s first time cooking for the public in London and will also be joined by guest chefs from throughout Europe. For Selfridges it relates to the opening of the Bodyboost where they launched 200 new healthy foods in the food hall.

It’s a general trend at the moment to fight food waste with several concepts being launched. Starbucks has launched a new coffee variety made from cherry husks, which is a by-product usually thrown away during the production. They have added Cascara Latte to the menu, which is using the leftover husks to ground into syrup. In New York, Gotham Greens have decided to sell the lettuce that does look as perfect as it should under the name ugly greens, taste exactly the same, but for a smaller price. On a bigger more community led scheme Sasha and Tessa created the app Olio, which connects neighbours with each other and with local businesses, so food can be shared instead of thrown away, this could be food reaching it’s sell-by date, spare vegetables or empting your fridge when you go on holiday.

 
 

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