In Australia, restaurant makes soup out of waste
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Half of all edible food gets sent to landfill instead of being eaten — that's about 2 billion tonnes. We recently wrote about France's Intermarché supermarket, which is turning ugly fruits and vegetables into sellable soups and juices. Now Brothl is going one step further by using food commonly considered as organic waste on its menu. Located in Melbourne, the soup kitchen wants to redefine what can and can't be eaten. According to the company, which is influenced by the 1930s research of Weston Price, there is a relationship between eating food that's past its best and an improvement in…
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