The Newly Opened Rice Bar Turns Food Waste into Delicious Creations
Mary Van Puymbroeck — July 18, 2017 — Eco
For those seeking a more environmentally conscious dining experience, 'Rice Bar' in Toronto's Kensington Market is a rescued food restaurant that will satisfy your soul.
Rice bar takes food that is about to expire and would otherwise be thrown away, and turns it into delicious grain bowls and salads. This new venture was founded by Brock Shepherd of Kensington Brewing Company as part of his 'Trashed & Wasted' project. The new eatery will offer a rotating lineup of stews, soups, salads and grain bowls based on availability of product. For example, the 'Wabi Sabi salad' is made up of whatever salvaged vegetables are available that day.
While most of the menu is vegetarian-based, ethically raised meats will be available upon request. This rescued food restaurant will also serve 'Electric Lemonade,' a drink made up of Butterfly Pea Flower Cold Brew and organic lemonade.
Rice bar takes food that is about to expire and would otherwise be thrown away, and turns it into delicious grain bowls and salads. This new venture was founded by Brock Shepherd of Kensington Brewing Company as part of his 'Trashed & Wasted' project. The new eatery will offer a rotating lineup of stews, soups, salads and grain bowls based on availability of product. For example, the 'Wabi Sabi salad' is made up of whatever salvaged vegetables are available that day.
While most of the menu is vegetarian-based, ethically raised meats will be available upon request. This rescued food restaurant will also serve 'Electric Lemonade,' a drink made up of Butterfly Pea Flower Cold Brew and organic lemonade.
Trend Themes
1. Rescued Food Restaurants - The trend of rescuing food from waste and creating unique culinary experiences will continue to grow as consumers become more environmentally and socially conscious.
2. Sustainable Food Production - As rescued food restaurants become more popular, there will be an increased demand for sustainable food production methods and supply chain management to support them.
3. Creative Culinary Innovations - Rescued food provides a unique opportunity for chefs to experiment with new flavor combinations and unexpected ingredients, leading to creative culinary innovations.
Industry Implications
1. Food Service - Rescued food restaurants present a disruptive opportunity within the food service industry, encouraging more sustainable practices and innovative menu offerings.
2. Agriculture - Increased demand for rescued food could disrupt traditional agriculture industries and create new opportunities for sustainable farming, crop diversification, and waste reduction.
3. Beverage - Rescued food restaurants are also creating innovative beverage options, such as the 'Electric Lemonade,' that could disrupt the beverage industry and lead to more sustainable sourcing and production methods.
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