#NEWS FEB. 24, 2017.  wastED, a pop-up food waste restaurant launches tomorrow at Selfridges on Oxford Street.

The month-long project is being spearheaded by New York-based chef and food waste campaigner Dan Barber of Blue Hill restaurants. Barber hosted a wastED pop-up in New York in 2015 to great acclaim, collaborating with the big names of the city’s food scene. His stint in London will be no different, with the UK’s top chefs, including Isaac McHale, Gordon Ramsay, and Fergus Henderson, all set to cook alongside Barber throughout the month. While encouraging people to rediscover a nose-to-tail and root-to-stalk creativity in the kitchen is part of wastED’s message, Barber also hopes that the London pop-up will prompt people to question their day-to-day food choices. The amount of food the world wastes is staggering. According to the Food and Agriculture Organisation of the United Nations, a third of all food produced gets wasted somewhere within the food system. This ranges from “ugly” veg left to rot in the fields to offcuts lost in processing, fruit chucked by supermarkets, and leftovers left that fester at the back of our fridges.

#FACTS In the USA, 30-40% of the food supply is wasted, equaling more than 20 pounds of food per person per month

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