Last week, you could eat flowers.
Introducing: Trash Tiki
According to Vogue, this concept was the brainchild of Iain Griffiths and Kelsey Ramage, two London-based bartenders with a hatred of all things waste and a love for all things cocktail.
One night, as they looked at a pile of their used lemon wedges, they got the idea to turn their bar trash into treasure.
Since then, they’ve created pop up tours and an online platform to teach people all over the world how to reduce and reuse their restaurant’s food and drink waste.
Just some of their recipes include using pistachio shells and avocado pits to create tasty infusions, fermenting pineapple rinds to add flavor, and blending day-old almond croissants with boiling water, sugar, and rum to create orgeat syrup.
If any of this sounds good to you, in the tasty-cocktail sense or in the save-the-planet sense, you can find Trash Tiki’s tour dates here.