Fine Dining with Food Scraps at wastED

From juice-pulp burgers to dumpster dive salads, the pop-up at NYC's Blue Hill restaurant is serving delicious food waste

Local, seasonal ingredients weren’t enough for Chef Dan Barber of iconic NYC farm-to-table restaurant Blue Hill. Long invested in the future of food and ethical consumption, Barber has a new experiment called wastED: a pop-up running through 31 March 2015 that transforms his Greenwich Village venue into a unique dining experience where food waste and reuse are the guests of honor. From the candles made …