An artful new approach to food waste that brings the quality to an artisan sandwich shop

Food waste in restaurants is not only an environmenta issue but a business one. Waste can account for a worryingly large part of an operation’s costs and keeping that figure down is all about the bottom line. And nowadays, particularly in London, the bottom line is an increasingly fidgety phenomenon.

Various pushes have been tried and restaurants, along side many retailers and suppliers, parade their green credentials, quite rightly. This is part of the social capital of a business.

adam handlingChief Frog Adam Handling (the Frog is his E1 restaurant) has a slightly different approach. His view is obviously that a restaurant’s waste is more efficiently managed over a number of venues and concepts, so in opening Wheat and bean, a coffee and sandwich shop in Liverpool Street, he has found an outlet for the bits of food not used at the Frog.

Now maybe this, in theory, is not the most attractive option, but when the good lunchers of LS want something fresh and tasty, HotJoint reckons they won’t be thinking about the original source of their juice or their terrine.

W&B will be purveying artisan style sangers and baked products for a grab and go menu that also boasts fine teas. Misshapen fruit and veg and offcuts from the Frog will be in constact supply and cold-pressed juices created off-site will make the most of the things that are left behind. A new Frog, opening in Covent Garden in September, will also contribute its unwanted produce.

The trick, to use a poor word, is that you won’t be able to tell that the food is recycled because it will be of such a quality, and of course a lot of the goodies on show are not on their second life. Spelt croissants, roasted beetroot and chicken caesar will have their own fresh stories to tell and speak of a shop full of super salads and pastry delights, plus a natty range of takeaway Kilners.

A fresh start for some food, a grand new beginning for others. Give it a go.