Food waste is a crying evil as you might think. Each year, 1.3 billion tonnes of food are thrown in the garbage in the world. Quebec and Canada are among the champions of waste with 180 kg of food wasted per person annually. Restaurants in spite of themselves contribute to increase these figures. However, some restaurateurs bring creativity to educate customers or to reduce the amount of waste produced by their company. Here are 5 amazing ideas realized by conservators worldwide. Who knows, it could inspire our restaurant here ...
1. A restaurant in a bin
The Salvage Supperclub, located in New York, offers a totally unusual experience to these customers by inviting them to eat literally in a dumpster. Surprising! All about five weeks, Josh Treuhaft, a graduate of the School of Visual Arts in Brooklyn and Chief Celia Lam, prepare a menu composed entirely of food intended to be discarded in the trash. A price of $ 50 is suggested to customers for the meal, but all funds are given to a charity.

2. A zero waste restaurant
In Chicago, the Sandwich restaurant recycles me in 99.99% of the waste generated by its operations. The chef and owner, Justin Vrany, has implemented several steps to achieve his ends. Of course, the restaurant recycles, composts or recycles its waste. It even gives the oil used to a collection agency specializing in biofuel. And how the energy is supplied restaurant? By the wind!

3. A fine for wasters
A little more drastic, a Parisian restaurateur has chosen to impose a fine on customers who order too. Indeed, the Japanese restaurant Hoki Sushi, located in the 3rd arrondissement of Paris, invoice € 2 for each portion controlled and not consumed!

4. Any home
To reduce waste at most, a British restaurateur decided to build everything by himself. Silo restaurant produces its own butter, kneaded bread, ferments its yogurts, designs its vinegar, prepared pastries, etc. For commodities, the establishment buys from local producers to limit transport and packaging. Side dishes, we even use recycled jars as a glass and plates made with plastic from bags.

5. Waste Cooking
In Copenhagen, the Rub & Stub restaurant's mission is to concoct dishes entirely from foods dedicated to waste. The restaurant nonprofit receives products that are near expiry date or unsaleable because of their aesthetics. Farms, food cooperatives, local grocery stores, pastries and even food banks provide food in the restaurant they would put in the trash.

Would you be inclined to encourage more restaurants to antigaspillages practices?