Culture
London's Food Waste Pop-Up Showcases the Swanky Side of Scraps
Celebrity chefs are at the helm of an avant-garde restaurant on top of Selfridges department store.
There’s far more to managing food waste than eating ugly vegetables, says Dan Barber. The chef, who launched New York’s much-praised Blue Hill restaurant in 2000, arrived in London last week to start a discussion about just where the growing interest in minimizing food waste should go next. When CityLab caught up with him, Barber was standing in the middle of one answer—a new pop-up restaurant called WastED London hosted on the roof of the Selfridges department store.
The pop-up, which runs until April 2, tries to reuse as many materials as possible: Tables are made from crushed fabric remnants, almost as hard as wood; chairs are constructed from bio-resin and artichoke thistle; the food is a riot of ingenuity.