Food waste redefined

The team behind the New York restaurant has, for the month of March, collaborated with industry professionals to create pop-up venue wastED. The project aims to shift the perception of consumables and the concept of food waste at each point of the food supply chain. Waste food and seasonal ingredients are the focus of the menu, which changes daily. The functionally of wastED has a parallel purpose – to educate the consumer on the concept of food waste being used in common practice, such as zero-waste café Silo by Joost, and to close the loop of food production in a traditional restaurant environment.

The Big Picture: Consumers are looking for transparency in the supply chain and are more willing than you might think to experiment with food in the name of Whole-chain Thinking.