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In Paris, a restaurant is taking part in the fight against food waste

Publié le 5 May 2016
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A restaurant in Paris is proving that unsold fruit and vegetables from Rungis food market can be transformed into top quality gastronomical ingredients.  

In Paris, a restaurant is taking part in the fight against food waste

Every day, the market at Rungis throws away tons of fruit and vegetables which are still edible. To fight against food waste, the team at Freegan Pony collects the unsold products to cook them in their Parisian restaurant.

The establishment is located in the 19th arrondissement in Paris in an old locale of 500m2 belonging to the refuse department of Paris. They serve 80 covers each evening. The interior is decorated thanks to Emmaüs. At Freegan Pony there are no waiters, customers come and help themselves at the buffet, where they can get dishes which are sold for as little as two euros.

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Yet the restaurant has not compromised on the quality of the food. Beyond the strict hygiene rules, once a week Freegan Pony calls on a starred chef to transform the menu into a gastro-menu using food destined for the bin.

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The restaurant also aims to play a major role in society. The venue is designed to be an epicentre of awareness in the fight against food waste.

The restaurant opened in November 2015 and has been packed ever since, proof of the success of the concept.

Practical information

Freegan Pony
Place Auguste Baron
75019 Paris

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