From food waste to good taste – making food from visually undesirable ingredients

Restaurant Rest

Source: Restaurant Rest

From food waste to good waste

Fine dining Restaurant Rest in Oslo tackles food waste with a menu built primarily from visually undesirable ingredients. Rest buys vegetables that have been deemed unsellable due to their odd appearances directly from farmers.

The name “Rest” is short for “restaurant”, but it actually has an alternative meaning. In English, “a rest” is a relaxing break, while in Norwegian, ”en rest” means a leftover. In that way, the name of the restaurant embodies its mantra: waste not, want not.

In addition to sourcing undesirable vegetables, Rest purchases meat from local farms. Keeping in mind that ingredients like garlic and onion are used so extensively that they cannot be sourced entirely from leftovers, Rest has set the goal of being able to acquire 70-80% of its ingredients from surplus food.

But how is the food then? Restaurant Rest is included in the 2020 Michelin Guide; a clear indication that sustainability and haute cuisine can go hand-in-hand.

Responsible consumption and production

Responsible consumption and production

Restaurant Rest prevents food waste by procuring undesireable ingredients directly from suppliers (12.3, 12.5)

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Food & Beverage
Food & Beverage

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