Mission: zero food wasted

However, things are changing.

The new modes of consumption give pride of place to responsible eating and the avoidance of waste. Whether it is the opening of pop-up restaurants that use leftovers in their recipes or the development of apps such as OptiMiam, Too Good To Go or The Foodlife (in France), Flash Food in Toronto (Canada), 11th Hour (Singapore), No Food Wasted (Netherlands), No Food Waste (India)… the initiatives for avoiding food waste just keep on coming – and also from chefs.

At the beginning of 2017, a pop-up restaurant appeared in London, on the terrace of the department store Selfridges. Chefs Gordon Ramsay, Alain Ducasse and Dan Barber (pioneer of the farm-to-table movement) took turns to devise gastronomic dishes using food that was either unsold or destined to be thrown away. Italian chef Massimo Bottura, a pioneer in the fight against food waste, recently opened a Reffetorio community kitchen in Paris, following that of his Reffetorio Ambrosiano in Milan (Italy). In Hong Kong, the Mana chain of restaurants and cafés advocate zero waste and have implemented the composting of organic waste. Let us hope that such initiatives will become mainstream within a few years, consigning the concept of food waste to the dustbin of history…