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Photograph of spiralised vegetable cores, beetroot, squash, courgettes, carrots and sweet potatoe. wastED London by Chef Dan Barber. From February 24 through April 2, 2017, wastED London will be taking over Selfridges London’s iconic rooftop. Blue Hill restaurant in Greenwich Village, New York temporarily reinvented itself as wastED, a pop-up devoted to the theme of food waste and re-use. wastED’s menu took root in the overlooked byproducts of our food system, drawing ingredients from farmers, fishermen, distributors, processors, plant breeders, producers, restaurants and retailers.wastED is a community of chefs, farmers, fishermen, distributors, processors, designers and retailers, working together to reconceive “waste” that occurs at every link in the food chain. Our goal is to celebrate what chefs do every day on their menus (and peasant cooking has done for thousands of years): creating something delicious out of the ignored or un-coveted and inspiring new applications in our food system.