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Its waste-free practices maximise ingredients to show that creativity and sustainability can go hand in hand.
The startup partners with cheese and yoghurt makers to upcycle their fresh whey.
The bakery chain will soon sell Waste Bread, created from its surplus loaves, on a commercial scale.
London – The eatery aims to counter the environmental impact of irresponsible fishing.
London – We are pleased to announce our first batch of Disruptors for our forthcoming Global Futures Forum, and Trash-to-Table brand Toast Ale is one of them.
New York – Feeding the 5000 is a food festival where all the ingredients are sourced from food waste.
From the food to the menus to the aquaponic system, this restaurant has the ambitious aim to be ‘the most environmental ever’.
London – LS:N Global’s restaurant would be sustainable in ethos and stylish in design, with pop-up chefs, healthy cocktails and wine on tap.
Amsterdam – Dutch restaurant Instock rescues food that would otherwise go to waste from supermarkets and other vendors, and devises menus that change daily.
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