Many restaurants live up to these standards, I chose this specific example because this tiny rural place is so much more than a restaurant. Very touching story.
#SuyamaChimi uses substandard produce donated by local farmers to run a small, low-cost eatery which both reduces #FoodWaste and helps the less well-off with nutritious, affordable meals.
Also important to mention that such no-fuss, convivial places soon become #CommunityHubs because it is accessible for all.
Produce is generally uniform in color, shape and size due to strict standards, which also makes for improved efficiency, but it means deviations aren't tolerated. Suyama Chimi, who studied agriculture at university, set out to open an eatery using the waste generated, so-called "substandard" produce donated by local farmers. Since costs are low, the meals are low-cost too. In the kitchen every day since graduation, her place is always busy and has become a hub for the nearby community.
Tünde Nagy-Bántó