Through WastED, Food Scraps Are Turned into Gourmet Meals
Laura McQuarrie — April 3, 2015 — Eco
References: wastedny & designtaxi
As a society, there are many food parts that go to waste even though they are fully edible—in an attempt to raise awareness on wasted food, Blue Hill opened up a pop-up restaurant by the name of WastED.
At this temporary eatery in New York City's Greenwich Village, all of the food is prepared from the food scraps that usually end up in the garbage, uneaten. Since people have a tendency to eat with their eyes before anything else, the meals have been transformed into gourmet eats. Items on the menu include items like Juice Pulp Burgers and Fried Skate Wing Cartilage. To make the spread of these creative food scrap meals even more appealing, WastED collaborated with local farmers, contributors, restaurant owners and some of NYC's best chefs, including the ever-inventing Cronut creator Dominique Ansel.
At this temporary eatery in New York City's Greenwich Village, all of the food is prepared from the food scraps that usually end up in the garbage, uneaten. Since people have a tendency to eat with their eyes before anything else, the meals have been transformed into gourmet eats. Items on the menu include items like Juice Pulp Burgers and Fried Skate Wing Cartilage. To make the spread of these creative food scrap meals even more appealing, WastED collaborated with local farmers, contributors, restaurant owners and some of NYC's best chefs, including the ever-inventing Cronut creator Dominique Ansel.
Trend Themes
1. Upcycled Food - The trend of transforming food scraps into gourmet meals to reduce waste and raise awareness on food sustainability.
2. Pop-up Restaurants - The trend of temporary dining experiences that offer unique and experimental menus to attract customers seeking novelty and exclusivity.
3. Collaborative Cooking - The trend of teaming up with farmers, contributors, and chefs to create sustainable and delicious meals using food scraps.
Industry Implications
1. Hospitality - The hospitality industry can adopt the concept of upcycled meals and pop-up restaurants to provide unique dining experiences that promote sustainability and attract eco-conscious customers.
2. Food and Beverage - The food and beverage industry can explore the potential of turning food waste into value-added products and collaborate with local farmers and chefs to create innovative menu options.
3. Sustainability - The sustainability industry can support and promote the concept of upcycling food scraps as a way to reduce food waste and promote sustainable living.
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