Can a zero-waste model reform an otherwise wasteful industry?

This week in London, Tiny Leaf, one the latest U.K. restaurants to join the zero waste movement. The organic, vegetarian restaurant opened in Notting Hill week and is serving local fare sourced from local suppliers which would otherwise go to waste.

Menus will change on a daily basis due to the unpredictable nature of deliveries.

In order to use and resources all that comes through the restaurant, Tiny Leaf will turn vegetable peel into crisps, zest all citrus to make oils and dehydrate husks to use in curries and as garnish.

PSFK’s Premium Subscription provides access to a database of over 100,000 articles featuring new ideas, interviews, analysis and opinion on the latest innovation in brand, customer and retail experience.
Already a subscriber? Log in
(powered by Wallkit)