Waste conscious restaurants in London

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Each year in London, we throw away 900,000 tonnes of food from our homes, of which 540,000 tonnes (60%) is good food and drink that we could have enjoyed. What’s more, we’re throwing our money away, spending £1.4 billion on food destined for the bin! It’s time to embrace misshapen carrots and ‘ugly veg’. Here are some waste-conscious restaurants doing their bit for the environment…


Dishes at Spring are created using waste produce. The menu is not designed to be fancy or complicated, rather think organic ingredients such as beetroot tops and potato skins turned into simple soups, trimmings from their house-made pasta, baked with a little leftover cheese or yesterdays bread transformed into warm bread pudding, served with a spoonful of last years Fern Verrow gooseberry jam…

Photo: Tiny Leaf

Tiny Leaf is an organic, zero waste, vegetarian restaurant. Their menu takes root in organic surplus food stock, generously supplied by local food suppliers and supermarkets, farms, distributors, plant breeders and retailers. The team are beginning a new chapter and moving on from Mercato Metropolitano so keep an eye on their website for new venue details! They are still taking bookings for events, festivals and private parties.



This zero-waste Brighton restaurant is designed from back to front always with the bin in mind. Their compost machine turns any scraps and trimmings directly into a compost used to produce more food. Zero-waste here is more than just a food group. It’s their mantra. Silo’s furniture is repurposed from waste materials, and its plates are formed from plastic bags. Food deliveries are made as sustainable as possible, made in re-usable crates, cans and containers, and the restaurant has a digester that grinds leftover waste into compost.



A partnership between Doug McMaster from Silo and Ryan Chetiyawardana, aka Mr Lyan, Cub is waste-conscious with a bar made out of recycled materials, though it’s not necessarily obvious. In an interview with Foodism magazine, Chetiyawardana explains: “We didn’t want any of the bars to be about recycled stuff – it needed to feel exciting and aspirational, and wonderful, and cutting edge, but still feel like something that people could participate in rather than being something for a certain elite or bracket.”


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