wastED uses bruised fruits and vegetables to win over the palates of Londoners

From February 24 through April 2, 2017, Londoners will be able to taste mouth-watering creations by the world’s most renowned chefs in the pop-up concept wastED. As the name suggests, the menus will feature in-the-rough ingredients and overlooked byproducts that would have gone to waste otherwise, aiming to raise awareness about sustainability issues plaguing the food industry.

Behind wsteED stands Dan Barber, star chef of NYC’s Blue Hill and one of the most recognizable faces of the farm-to-table movement who pushed the concept by opening a restaurant stocked with vegetables from his garden. Barber was also appointed by Barak Obama to serve on the President’s Council on Physical Fitness, Sports, and Nutrition and is a member of the Advisory Board to the Harvard Medical School Center for Health and The Global Environment.

The pop-up restaurant will not only mark Barber’s first cooking appearance for the public in London, but will also feature 20 guests, including Michelin-starred chefs Gordon Ramsey, Tom Kerridge and Clare Smyth. Foodies can already reserve a table to share a £15 dish or a £32 tasting menu, however, which chef will be there to serve them on a particular day remains a surprise.

It is the second reiteration of the wastED pop-up concept, with the first one having taken place in New York in 2015. Back then Barber managed to achieve the unimaginable, namely, make New Yorkers go crazy over stale bread, kale ribs and bruised fruits and vegetables.

wastED

From February 24 through April 2, 2017, Londoners will be able to taste mouth-watering creations by the world’s most renowned chefs in the pop-up concept wastED. As the name suggests, the menus will feature in-the-rough ingredients and overlooked byproducts that would have gone to waste otherwise, aiming to raise awareness about sustainability issues plaguing the food industry.

Behind wsteED stands Dan Barber, star chef of NYC’s Blue Hill and one of the most recognizable faces of the farm-to-table movement who pushed the concept by opening a restaurant stocked with vegetables from his garden. Barber was also appointed by Barak Obama to serve on the President’s Council on Physical Fitness, Sports, and Nutrition and is a member of the Advisory Board to the Harvard Medical School Center for Health and The Global Environment.