In Germany, a restaurant named Restlos Glucklich, which translates to “Completely Happy” is making nearly all of its food out of rejected food from supermarkets and vendors. This restaurant is a non-profit eatery that not only cooks quite high end meals on donated, unwanted food but also teaches people how to waste less food at home with different cooking techniques. Most of the food like I mentioned is donated, 70-80 percent to be exact, are produce that just didn’t look right, or like the article mentions “ugly”. But there creamy pumpkin soup with pumpkin seed oil, served with thyme bread looks far from ugly to me.
The best thing about this non profit restaurant is how they want to show people how to curb their wasteful habits. One of there classes “Creative Cooking Class” is a workshop that teaches people how to make use of all the items in their fridge. It engages people in truly understanding just how to read expiration dates and start using their own sense. Though this concept is not very big at the moment globally. I am sure within the next decade there will be nearly as many rejected food restaurants as there are fresh produce restaurants.