COPENHAGEN: A restaurant serving dishes made from food about to be thrown away by supermarkets and other companies opened its doors in Copenhagen Tuesday.
“We had all worked in kitchens or supermarkets and seen how much food was thrown away, and we wanted to do something about it,” said Sophie Sales, a co-founder of “Rub og Stub,” which translates as “lock, stock, and barrel.”
Unlike Denmark’s active community of “freegans,” people who eat discarded edible food, Rub og Stub won’t go rummaging through trash to find its ingredients. Instead, they’re trying to get to the food before grocery stores and other retailers throw it out.
The central Copenhagen restaurant is run by volunteers and will give all profits to three charities in Sierra Leone.
So far, major donations have come from two supermarket chains owned by Denmark’s biggest grocery retailer, Coop Danmark.
“It’s been everything from lamb chops and duck breast, to big bags of grapes and dairy products,” Sales said.
Most products are given because they’re nearing their expiry date, food which “wouldn’t be worth putting on the shelves since they could only keep it there for two or three days.”
Because of its sourcing methods, the menu changes every day.
It was serving meat patties known as “frikadeller” with red cabbage Tuesday. The menu also included a vegetarian version of the traditional Danish dish, a pasta salad, and apple muffins with marzipan and nougat ice cream.