London – The British capital recently welcomed its first zero-waste organic and vegetarian restaurant.
Ethical eating is no longer a niche consumer concern. Around one-third of all food produced globally is wasted each year and over 18m tonnes ends up in landfill sites in the UK, according to the United Nations Environment Programme and Food Aware. Today’s digitally connected consumers are increasingly aware of these facts and actively seek out conscious initiatives.
Tiny Leaf works with food retailers such as Planet Organic and Langridge to acquire unsold produce. The unpredictable nature of the restaurant’s ingredient-sourcing method informs its wildly creative menu, which might offer buckwheat pancakes with coconut yoghurt and bee pollen for breakfast, and grilled celeriac and broccoli steaks with baba ghanoush for dinner.
Farm-to-table restaurants are now a staple of the urban food scene. But there is growing demand for a more thorough overhaul of the dining out experience. To find out more, read our Trash-to-Table microtrend.