NEW YORK BY WAY OF LONDON: For his British incarnation of WastED London, Dan Barber is counting on Tilit, a Lower East Side uniform-maker, to suit up the staff in recycled textiles.
Like the New York outpost that opened in 2015, the U.K. pop-up will be geared for reducing food waste by having a roster of guest chefs prepare meals from misshaped and slightly bruised vegetables among other items from an assortment of local producers and purveyors. Starting Friday, diners will be able to tuck into the unexpected at WastED London at Selfridges’ rooftop. Gordon Ramsay, Clare Smyth, Tom Kerridge, Alain Ducasse and Jean-Philippe Blonde are among the chefs who will be lending their talents to the dinery.
Tilit NYC is a family-run business that makes all of its products in New York’s garment district and its 55 Chrystie Street studio, where visitors are welcome.
Barber, chef and co-owner of Blue Hill restaurant in Manhattan and another outpost at Stone Barns in Pocantico Hills, is a champion of stopping food waste. About one-third of all the food that is produced worldwide — worth an estimated $1 trillion — is lost or wasted in food production and consumption systems, according to a recent survey by the United Nations Environment Program and the World Resources Institute. When this figure is converted to calories, it translates that one in four calories planned for consumption is never actually eaten.
Tilit is known for designing PPX chef coats made of recycled fibers of hemp and cotton. Each has a covered snap placket, vented stretchy side panels, rear neck apron tab and adjustable hip tabs. Another Tilit specialty is an apron that has a patent-pending waist line tie that inserts through the apron and wraps around the hips. The item was designed in collaboration with the Charleston, S.C.-based Bad B—hes founded by chef Sarah Adams, who is also an advocate for women in the restaurant industry. Shoppers at Tilit’s e-commerce site can also buy the $75 apron with some of the proceeds benefiting the Bad Bitches grant fund, which is given to women who have been establishing themselves in the food and beverage community an opportunity to allow them to expand their knowledge, experience, or certifications.
Back in New York, another proponent of eliminating food waste Claus Meyer has teamed with The Plaza to offer a limited-edition pastry in its Palm Court. The culinary force responsible for Agern, the Great Northern Food Hall and Norman has created the Meyer Lemon Poppy Seed Kanelsnurrer, a mash-up of the classic Danish cinnamon bun, that is available through March 15.