This Pop-Up Restaurnt Makes Gourmet Dishes Out of Stale Bread
Katherine Pendrill — September 22, 2015 — Lifestyle
References: england.lovefoodhatewaste & foodbev
Nancy Birtwhistle recently opened a pop-up restaurant that serves gourmet dishes made out of stale bread. Current research shows that nearly 24 million slices of bread are thrown out in the UK each day. In fact, many people admit to having thrown away a loaf of bread before even opening it.
Birtwhistle's new restaurant is part of the Love Food Hate Waste’s 'Use Your Loaf campaign.' The innovative campaign shows consumers that leftover loaves can be put to good use by serving dishes made out of stale bread. Some of her bread-based creations include a salad with black olive croutons, moussaka with a tasty breadcrumb topping and a summer terrine pudding.
The pop-up restaurant provides a unique way for consumers to learn how to use leftovers to make delicious new dishes.
Birtwhistle's new restaurant is part of the Love Food Hate Waste’s 'Use Your Loaf campaign.' The innovative campaign shows consumers that leftover loaves can be put to good use by serving dishes made out of stale bread. Some of her bread-based creations include a salad with black olive croutons, moussaka with a tasty breadcrumb topping and a summer terrine pudding.
The pop-up restaurant provides a unique way for consumers to learn how to use leftovers to make delicious new dishes.
Trend Themes
1. Food Waste Reduction - Innovative restaurants are finding ways to use food waste and create new dishes, providing opportunities for restaurants to create novel menu items while promoting food waste reduction.
2. Sustainable Dining - Sustainable dining concepts are becoming more popular as consumers become more aware of the impact of food waste, leading to opportunities for restaurants to adopt sustainable practices and attract eco-conscious consumers.
3. Creative Cooking Techniques - As chefs become more creative with how they use food, unique and innovative cooking techniques such as using stale bread in gourmet dishes are gaining popularity, providing opportunities for chefs to differentiate themselves from competitors.
Industry Implications
1. Restaurants - Restaurants are finding innovative ways to reduce food waste and adopt sustainable practices, providing opportunities for new business models and ways to create unique and novel menu items.
2. Food and Beverage - The food and beverage industry is becoming increasingly aware of the need to reduce food waste and adopt sustainable practices, leading to opportunities to create new products and packaging solutions that minimize waste.
3. Culinary Education - As consumers become more interested in sustainable cooking and reducing food waste, culinary educators have an opportunity to create new programs to educate aspiring chefs and home cooks on how to use leftovers to create new and delicious dishes.
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