With the shocking news that one-third of all the food the world grows is lost or wasted before it even gets to our tables, Bristol, U.K.’s Skipchen pop-up makes a lot of sense.
The Skipchen’s menu serves only “intercepted food waste,” or items that grocery stores and food purveyors would otherwise throw away, reports ABC. Some has been salvaged from skips (what we call “Dumpsters”; to “Dumpster-dive” is called “skipping”), while other food has been donated from what a business or charity intended to toss.
Like some fine dining experiences, the Skipchen’s menu varies based on ingredient availability and the whims of its entirely volunteer staff.
Decidedly unlike fine dining, people who eat at the Skipchen are invited to “pay as you feel.” Many of the customers are people who would otherwise be skipping for food themselves.
One volunteer talked to ABC about the Skipchen project’s mission:
Skipchen co-founder Sam Joseph took an officially sanctioned sanitation course, so he can legally prepare and serve food in the U.K. He also trains his kitchen team accordingly, and makes sure they have “a high level of personal hygiene.”
Those are good practices for any restaurant owner anywhere, but what about the food itself? Vegetables and pasta that regularly sit unrefrigerated are one thing, but what about meat? Joseph told ABC that they only use meat that comes in sealed packets, and don’t use anything that doesn’t look of smell right. If a packet has holes, they won’t use it.
While the Skipchen is currently only a pop-up that will exist until December, Joseph has a dream for the future.
ABC spoke with some happy customers. One woman said,