1. For three weeks, Dan Barber‘s restaurant in New York City, Blue Hill, transformed itself into wastED, a pop-up restaurant dedicated to the concept of food waste and re-use. So, guess what the menu consisted of? Yes – items considered “food waste” made into delicious plates. What a creative (and daring) way to raise awareness on the issue of food waste. Read about it here (along with a description of some dishes on the menu!).
2. An interesting article on Red Meat in the New York Times.