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Eating “Scraps” at WastED

WastED almuerzo
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A WastED lunch

A while ago I watched the video of the restaurant that uses “waste” that occurs at every link in the food chain. I was very excited to know that the pop-up restaurant was going to be here in London. Then I was more than happy when my blogger buddies invited me to have lunch there last Saturday.

WastED, the pop-up restaurant that serves “food waste”

According to what they explained on their website, in order to create their menu they use the byproducts of farmers, fisherman, suppliers and restaurants. Their goal is to reinvent the concept of “waste” and use everything that is produced as food without wasting anything. Also, they want to inspire consumers, chefs and restaurants to do the same. Besides the food, they also created the workwear for the people that serves and cook. Basically, the clothes are made from recycled cotton and hemp fibre.

Ropa reciclada

Awesome food made from scraps

I really felt like they want to give an experience, from beginning to end. They put a lot of work in every detail. An example of this is the menu, where they explain each of the ingredients they use and where do these byproducts come from. In a way, they are educating us to look in a different way what we call waste.

Menu de wastED

Subproductos utilizados como ingredientes para comida

Tasting “waste”

After a lot of talking and reading the menu, we decided to order different things and share them. Each dish was described very specifically by the people that served us. But, to be honest it was way too much information for me to remember everything. Here, I will share some pictures of the dishes and what I can remember about them.

The repurposed bread, mysterious cheese and original margarine

Pan viejo

We loved this dish so much, that we had to repeat. Basically, the bread is the result of a puré made from other stale bread. The margarine is what people used to eat in the past before we invented the one we consumed nowadays made from vegetable oil, but the original version was made of beef fat and milk. The cheese is made from those cheeses that were not “good enough” for the market.

Broccoli stem

Tallos de Brocoli

Like I said in a previous post, I do not like the broccoli at all, however, this dish was awesome. They served the stems of the broccoli with a yummy cream and pieces of crunchy (old) bread.

The vegetable core – What’s left from the spiralized vegetable food

Vegetales espiralizados

I would’ve never thought that a healthy trend, eating more veggies, would create waste. One of the local chains of supermarkets worked alongside with WastED to repurpose this part of the vegetables. In this case, they blanched or roast them and then they serve with the water that’s left when you prepared chickpeas, better known as aquafaba.

Juice pulp Burger

Hamburguesa de pulpa de zanahoria y remolacha

Another byproduct of our new healthy habits is what’s left from the cold-pressed juices. I normally make them at home, but in my regular blender, so I drink the pulp as well. However, it’s fun to realise that I could make a burger out of it. Let me tell you, that burger I had in WastED was probably one of the best vegan burgers I’ve ever had. By the way, what you see there it is bacon, from waste-fed pigs, and though I am trying to have a plant-based diet, in this case, I made an exception.

Desserts to share

From this part of the meal, I remember very little. But, I can tell you that I really enjoyed everything. However, there are a few things that are quite obvious, like the broken biscuits. I better let you get inspired by the pictures.

Pie with popcorn ice cream gone wrong

Torta de galletas trituradas

Broken biscuits with cream

Galletas trituradas de postre

Chocolate and ice cream with mini apple

mini manzana y chocolate

My final thoughts about this experience

All of those dishes that I ate were exquisite, it is impossible to think that what I ate was a waste. I think we should use more our imagination and be more conscious about what food represents for us.

I have been changing my habits in the kitchen, and part of having a more sustainable lifestyle is making sure I use everything. I take the leftovers and make new dishes. The other day I made some chips, like the kale chips, but with the cauliflower leaves, they were quite nice, I’ve also done this with the skin of the potato and the sweet potato. I’ll keep experimenting and soon I’ll share a cool recipe.

wastED el restaurante de desperdicios

Throwing away food is like stealing from the table of those who are poor and hungry – Pope Francis

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3 Comments

  • Reply
    GingerG
    16th March 2017 at 12:26 pm

    Me ha parecido súper interesante, no sabía que existían restaurantes así… Te hace plantearte la de cosas útiles que malgastamos. Intento hacer cocina de aprovechamiento porque en mi casa siempre me enseñaron así pero veo que me tengo que fijar más en mi ‘basura’ orgánica. Gracias!

    • Reply
      Romina
      4th April 2017 at 11:22 am

      Gracias por tu comentario! Si, yo en casa igual, intento siempre de estar atenta todo lo que voy botando. Ya de por si si las patatas son orgánicas ni las pelo, porque aprovecho de comerme la piel que tambien tiene nutrientes. Y si quiero un pure o algo mas suave, pues me guardo la piel y las preparo al horno y quedan crocantes. Un abrazo y gracias por leerme

  • Reply
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