Self-described as a "mindful food and drinks experience," Tiny Leaf London is a food rescue eatery currently being hosted at Notting Hill's Bumpkin on Westbourne Park Road. Tiny Leaf is London's only zero waste, organic and vegetarian restaurant and joins many culinary innovators setting up food salvage businesses in major cities all over the world as a response to concerns regarding the food crisis.
The innovative concept works with local food suppliers, supermarkets, farms, distributors and retailers in order to stock ingredients for their ever-evolving menu and is set across four stunning floors. The ground floor comprises the bistro, which is decorated with luscious plant life, while the space also features two cocktail bars and a "White Room."
Local Food Waste Eateries
Tiny Leaf London Makes Its Dishes from Local Leftovers in Notting Hill
Trend Themes
1. Food Rescue - An increasing number of culinary innovators are setting up food salvage businesses in major cities to address concerns regarding the food crisis.
2. Zero Waste Dining - Restaurants like Tiny Leaf London are leading the charge in the zero waste movement by creating menus using local leftovers and organic ingredients.
3. Mindful Eating - The concept of mindful food and drinks experiences is gaining popularity, with restaurants like Tiny Leaf London offering a conscious dining option.
Industry Implications
1. Food Service - The food service industry can adopt the concept of food rescue and zero waste dining to appeal to environmentally conscious consumers.
2. Hospitality - Hotels and other hospitality establishments can incorporate the principles of mindful eating to provide a unique and sustainable dining experience for guests.
3. Sustainable Agriculture - Suppliers, farms, and distributors can form partnerships with food rescue businesses to reduce food waste and support local communities.