Michelin is seeing a boom in the zero-waste, or “root-to-stalk”, food and drink movement in which an increasing number of restaurants are using surplus food in their menus. This year, Dan Barber from New York’s Blue Hill restaurant partnered with Selfridges on food waste pop-up wastED. Gordon Ramsay and Tom Kerridge are among the London-starred chefs who have worked at the restaurant. Market research company Mintel reported that the trend towards sustainability and reducing food waste is growing steadily stronger.
London is seeing a boom in the zero-waste, or “root-to-stalk”, food and drink movement in which an increasing number of restaurants are using surplus food in their menus. This year, Dan Barber from New York’s Blue Hill restaurant partnered with Selfridges on food waste pop-up wastED. Gordon Ramsay and Tom Kerridge are among the Michelin-starred chefs who have worked at the restaurant. Market research company Mintel reported that the trend towards sustainability and reducing food waste is growing steadily stronger.