Canadian restaurant’s innovative measure to tackle food waste

Canadian restaurant, Farmhouse Tavern has come up with a novel idea to tackle the problem of food wastage.

The Toronto eatery undertakes an innovative measure to sell food on purpose every Sunday. This is part of the restaurant’s idea to combat food waste. According to a statement by Darcy MacDonell, owner of Farmhouse Tavern, the idea came to him, while he was strategizing ways to draw crowd on Sunday nights, to keep busy and also to make it worthwhile to keep the restaurant open on a Sunday night.  But MacDonell added that he also had a plan of keeping the restaurant closed on three days of the week, in order to avoid having lot of waste leftover foods.

According to reports, after the Sunday’s brunch the evening’s dinner menu is created using the remaining kitchen ingredients. “I’ve had a few situations on Sunday nights where Sunday afternoon I go through the brunch menu, see what I’ve got and make a dish,” says Ash MacNeil, the head chef. MacNeil commented most of his dishes have been invented through such a process, of thinking ‘on the fly’ with what he had and then come up with something creative and delicious.

The restaurant keeps an inventory of the remaining dishes of the day. Through the system of chalkboard menus, the leftovers are sold out.

MacNeil draws attention to the fact that although a lot of restaurants are drawing up measures to reduce food waste, Farmhouse Tavern challenged him for the first time in an unusual way by inventing dishes on the fly and to reduce waste in a more ‘interactive and important, intense, in-the-moment way.’

Through a bell signal, the restaurant calls for food out of the door. The restaurant begins its food at discounted price service from 3pm. At 7’o clock, MacDonell says all the appetizers are half priced. At 9’o clock, the restaurant serves entrees and mains leftovers at half price.

If things work according to the plan, no ingredient is needlessly wasted. In this way, the restaurant has found a way out to respect farmers, respect ingredients, respect the fact that there is access to fresh food, which is a privilege.