Wednesday, January 18, 2017

Selfridges Kicks Off Sustainability Efforts with wastED Food Pop-Up

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wastED Selfridges London
Selfridges London is teaming up with New York’s Blue Hill restaurants to bring the food waste pop-up, wastED, to its rooftop. wastED builds on the UK’s food waste movement, working with local farmers, fishermen, suppliers and retailers to reimagine by-products at every link in the food chain.
Blue Hill’s Dan Barber, a leader of the farm-to-table cooking movement, wants to make the point that much of food throwaway ingredients is unnecessary food waste. “I am in favor of expanding the definition of what is waste food,” he said. “We get to choose what’s for dinner when really we need a pattern of eating that supports a landscape.”
From Feb. 24- April 2, 2017, Michelin-starred chefs such as Barber, Gordon Ramsay, Tom Kerridge and Clare Smyth will convert food waste into $18 sharing dishes and $39 for “Not So Customary” afternoon tea, as Barber calls it.
For the wastED London pop-up, Barber is talking to local farmers about harvesting their waste. “A project like the one I am trying to do at Selfridges couldn’t have existed even 100 years ago,” he said. “Because there was no waste from agriculture, everything was utilised.”
Blue Hill at Stone Barns in upstate New York was named best restaurant in America last year by Eater, serving a menu of “kale ribs, bruised vegetables and fruits, fish heads and stale bread.”
The original wasteED pop-up was in New York two years ago with Michelin-starred chef Alain Ducasse among guest chefs.
Selfridges continues to support a sustainable ethos with what we wear as well. It commissioned a video, titled Material World—What on Earth are you wearing?, that features eight designers championing sustainable material production.
The video takes a look at the impact of the world’s most popular materials, and how we can work together for a more sustainable future.

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