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In London, local supermarket creates deli-area to minimise food wastage

Publié le 10 June 2014
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Supermarket products approaching their expiry date are being cooked on-site and sold within a specialised deli corner.

In London, local supermarket creates deli-area to minimise food wastage

The supermarket is organised similar to a food cooperative, run by its customers, and open to all, based on the famous “Park Slope” model in Brooklyn, New York. Recently, the supermarket has installed a deli area, named “the people’s kitchen” with a simple slogan: “we use up what others throw away.” Products that are close to their expiry date are cooked by chef Potts Dawson and served for on-site tasting, instead of being thrown away. Meals raIn London, local supermarket creates deli-area to minimise food wastagenging from soups, quiches, sandwiches, cakes and crumbles are made every week for customers to taste, preventing several kilos of food wastage. Practical information: 72-78 Lamb’s Conduit St, Holborn, London WC1N 3LP, + 44 20 7430 1827

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