I love this idea.....

When visiting the restaurant Rub and Stub in Copenhagen one could be forgiven for saying “This food taste like rubbish” because in an odd way you’d be absolutely correct. The restaurant creates dishes using food which supermarkets and farmers would usually throw away. I personally think this is a brilliant idea as we find out more true facts about sell by dates .1. The food that is dated with the sign ‘best eaten before’ doesn’t mean it can’t be eaten after the date and .2. Supermarkets and family homes are dumping millions of pounds worth of food just because it is out of ‘best eaten before sell by date. I remember interviewing on my radio show the owner of a supermarket in London who cooks all food by the recommended sell by date then customers can buy it to eat that day or simply freeze it to eat at a later date, do you see where I’m going with this?. Now back to Rub and Stub restaurant in Copenhagen. This revolutionary restaurant has taken the phrase 'waste not, want not' to new levels and offers its guests a menu made entirely from 'waste' food. Rub and Stub in Copenhagen, Denmark, creates dishes using food which supermarkets and farmers would usually throw away and is run and operated entirely by volunteers.

Misshapen bananas, tomatoes which have a greeness to them and produce close to its best before date are some of the examples of the perfectly edible ingredients the restaurant use to make their meals- saving this food from being wasted. Tore Heerup, from Rub and Stub, said: 'The idea originated from the experiences many of us have had with food waste - why should so much good food go to waste? 'The whole world is trying to save money and work more efficiently with every other aspect of life- why not food as well?' The menu at Rub and Stub is planned on a day-by-day basis according to what surplus food has been donated that day, and is whipped up into fine cuisine by the head chef, ready to serve to the restaurant's 60 guests by the evening. Tore said: 'Every day we have to be creative and think about how we can put together the groceries we receive and how we can set an exciting menu for the evening.' The quirky restaurant has 100 volunteers who help manage the running of the kitchen, bar and service and there are only two members of employed staff, who are the chef and project manager. The non-profit restaurant opened its doors to the festival goers of Copenhagen this summer and proved hugely popular but is still in the beginning stages. Tore said: 'We are hoping to build up our network of suppliers, so we can offer more amazing food and also help cut down on food waste at the same time.' Waste Not Want Not is what I’d call my restaurant. Maybe it’s time to open one of these restaurants in UK, Ireland and Spain????