Why leftovers aren't over yet?

The “Fight against Food Waste”, everyone thinks it’s great. But not necessarily super sexy…. Certainly, it has its day (coming up October 16th), its websites -with super creepy graphics- and its heroes of the leftover stew. Yet, since it had a re-looking as “Zero Waste”, it’s a whole nother subject ! Much more glamorous. As an example, take “Freegans”…these militants who go through the trashcans of wasteful western societies, and cook huge festive and collective meals. Very honorable, especially if you like to sing “stop ruining the mother planet” around a campfire ! But when this super alt movement becomes Freegan Pony, a delicious veggie restaurant (functioning exclusively on what’s left unsold at Rungis, the Parisian wholesale produce market) , there we’re up for it. It was created in 2015 in a squat. Now, it is perfectly legal and has expanded with neat “residences”. It’s located at “Génie d’Alex” right now, under the bridge Alexandre III, the pop-up place everyone’s talking about. At the Palais de Tokyo, in Paris too, Les Grands Verres, big media darling of the moment, is communicating to the maximum their no-waste spirit. Le Futiloscope didn’t notice anything special on the menu, except maybe the croutons on the Fattoush salade—super trendy, croutons right now,—and aquafaba (the cooking water from the garbanzo beans) in a cocktail. But they wash the floors with all the unused drinking water…

Much crazier are the Anglo-Saxons who advocate for No Waste Pop-ups from the American chef Dan Barber are rampantly snobby. In 2015 in New York, at the Blue Hill (his other restaurant), some of the Happy Few were able to taste fried ray wing cartilage and hamburgers made from the residue of a juice bar. All this toasted with flat champagne …In London, on the rooftop of Selfridge’s, at the beginning of 2017, there was a “Kale Tree” fiesta (a kale plant gone to seed) and fish and chips made from fish heads.
And in real life ? In France, trendy initiatives proliferate. The column “Gâchis Parmentier "  in the magazine Oui ( from La Ruche qui dit Oui, The Food Assembly in US ) ) shares the cult recipes of its readers. Grocery stores like Maison Pos swish their unsold leftovers into compote. And people are even starting to drink cascara, a new drink made from the scraps of the coffee harvest…

Cooking leftovers, scraps, floppy and ugly vegetables is definitely the DIY of the moment. Last week in Paris, Le Futiloscope even went to a workshop organized by Tupperware (store it in the Tupp, its the beginning of No Waste, right?). We learned to recycle the trimmings of a fennel bulb , and cook the flanks and the tail of a cod. And what about snacking on a tempura of leek rootlets with your aperitif? So be it.
But you could also download Too Good to Go (in France, UK, Germany) or Food for All (to be launched soon in NYC ), two apps that lets you buy all the unsold leftovers of the restos/caterers/pastry shops in the neighborhood…It would be a good start.

Photo WastED London