A revolutionary restaurant has taken the phrase ‘waste not, want not’ to new levels and offers its guests a menu made entirely from ‘waste’ food.
Misshapen bananas, tomatoes which have a greeness to them and produce close to its best before date are some of the examples of the perfectly edible ingredients the restaurant use to make their meals- saving this food from being wasted.
Tore Heerup, from Rub and Stub, said: ‘The idea originated from the experiences many of us have had with food waste – why should so much good food go to waste?
‘The whole world is trying to save money and work more efficiently with every other aspect of life- why not food as well?’
The menu at Rub and Stub is planned on a day-by-day basis according to what surplus food has been donated that day, and is whipped up into fine cuisine by the head chef, ready to serve to the restaurant’s 60 guests by the evening.
The quirky restaurant has 100 volunteers who help manage the running of the kitchen, bar and service and there are only two members of employed staff, who are the chef and project manager.
Source: Daily Mirror (UK)