There's a new restaurant in London for those who do their best to live an eco-friendly life, offering a gastronomic experience without a side helping of guilt.
We live in a very wasteful world with roughly one third — approximately 1.3 billion tonnes — of the food produced for human consumption getting lost or wasted every year, the United Nations Environmental Programme states. These are shocking and downright depressing statistics given that so much of the population lives in extreme poverty and suffers malnutrition, so when someone tries to make a difference we have to take note.
Organic vegetarian London restaurant Tiny Leaf opened last month in Notting Hill and the reason it's so special is that it employs a zero-waste policy, serving surplus food donated from local suppliers which would otherwise go to waste, Londonist reports.
The four-storey venue is the brainchild of chef, food activist and writer Justin Horne and general manager Jonathan Krauss, who are doing their bit to combat waste in society. They also support the organisation Whole World Water — with 20 pence per litre of the alkaline bottled water the restaurant sells going towards helping the organisation's clean water initiative.
But what about the food?
The menu changes on a daily basis as they rely on the donations of would-be-waste food from Planet Organic and Langridge, the U.K.'s largest wholesalers of local and seasonal organic produce, Metro states. But potential dishes could include Braised beets and carrot, charred tomato and cucumber salad, and Buckwheat blueberry pancakes.
Tiny Leaf is London's first zero-waste restaurant but it isn't the first in the U.K. — former St. John and Noma chef Douglas McMaster opened his restaurant Silo in Brighton in 2014. We only hope that this is a trend more budding restauranteurs embrace.
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