We’ve heard of restaurants that serve foraged food, but what about food waste? That’s the idea behind NYC’s newest pop-up experiment: WastED. Starting today, renowned chef and sustainable food leader Dan Barber will convert his famed Manhattan restaurant Blue Hill into NYC’s first high-end food scrap dining experience. Barber is inviting a team of 20 celebrity guest chefs, including Mario Batali and Dominique Cremm, to help him craft a menu of waste-less delights using cooking leftovers that would otherwise go to the compost, such as broccoli stalks and juicing particles.
The WastED collaborative is teaming up with local farmers, fisheries, distributors, processors, plant breeders, producers, restaurants and retailers to bring light to the issue of food waste that unfortunately occurs at every link of our food chain. The celebrity guest chefs will challenge themselves by curating a spread of daily specials that are both delectable and refined out of ‘waste’.
The highly-anticipated pop-up will commence this evening with Chef Daniel Humm and will run until March 31st. Reservations will fill up fast, though there are some walk-in periods available, so don’t ‘waste’ time and secure your spot soon.
Images via Blue Hill