Last week, London foodies gathered in Hackney to experience fine dining on typical household scraps. As part of the LIFE-funded TRiFOCAL project, a neighbourhood hangout feasted guests on ingredients other restaurants might have thrown away. Recycling pieces of bread, meat and vegetables, its chefs put together three courses, including a carrot, rosemary and almond milk soup with croutons, and a first-class chicken curry. The meal constitutes a first step in a LIFE-funded campaign to teach Londoners how to eat healthy and live sustainably.
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