Tiny Leaf, Notting Hill Tiny Leaf, Notting Hill
Tiny Leaf, Notting Hill Tiny Leaf, Notting Hill
Tiny Leaf, Notting Hill Tiny Leaf, Notting Hill
Tiny Leaf, Notting Hill Tiny Leaf, Notting Hill

Zero-waste dining

25 : 02 : 2016 Tiny Leaf : Zero Waste : Dining

London – The British capital recently welcomed its first zero-waste organic and vegetarian restaurant.

  • Tiny Leaf in Notting Hill works with leading food retailers to turn would-be waste into fine dining
  • The space also hosts food-conscious talks, events and exhibitions

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.

The Big Picture

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.