Tiny Leaf has become London's first organic, vegetarian and waste-free restaurant. Edibles are sourced from local suppliers who would otherwise have thrown their leftovers away.
The restaurant also ensures all waste is composted, cardboard and plastic is recycled, and excess vegetables are donated to local food banks. Diners can also take their leftovers home in biodegradable, vegetable-derived polymer boxes.
The menu changes on a daily basis – dishes include chargrilled celeriac and broccoli steaks with baba ghanoush, and buckwheat pancakes with blueberry compote, coconut yoghurt and bee pollen. The botanical cocktail bar's signature drink, the Tiny Leaf, is made from organic vodka, apple, cucumber, mint, elderflower and ginger, and is served in a plant pot – complete with edible soil. The restaurant also features a bistro, juice bar, fine-dining setting, and a cinema and events space.
As discussed in Doing Good, a keen awareness of personal social responsibility has become ingrained in the minds of many consumers. In response, hospitality operators are tweaking their processes in a bid for waste-free status. Product developers are also focusing on this key concern – see Yeo Valley's Food-Waste Yogurt for a commercial example of the 'leftovers economy', and Foodee: Smart Food-Waste System and Food Expiration Gadget for at-home waste-reduction technologies.