Thursday, November 6, 2014

Restaurant Revolution: Serving Discarded Food


Rub & Stub (Rub og Stub, which translates as 'lock, stock, and barrel') is a Copenhagen restaurant that has taken the phrase "waste not, want not" to a new level by serving dishes made entirely from food about to be thrown away.

The idea for Rub & Stub came from Denmark's freegan community, people who eat discarded but edible food. There's a tendency in the developed world to buy only the freshest, most beautiful produce in the supermarket, which forces vendors to throw away food that might not look flawless but still safe to eat. As much as 20 percent of all foodstuffs sold by retailers is discarded for purely aesthetic reasons (misshapen bananas, tomatoes not completely red, lumpy potatoes, imperfect apples, Christmas food after the holidays).

The creators of Rub & Stub thought that they could use the so-called 'waste food' for their restaurant, and so far it's been successful. The menu at Rub & Stub is planned on a day-by-day basis according to what surplus food has been donated that day. This non-profit restaurant has about 100 volunteers, and the restaurant's proceeds go to humanitarian development projects throughout the world. 

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