The saying goes that one man’s trash is another man’s treasure. Whilst it’s difficult to pinpoint the precise author of this pithicism (possibly Chambers Journal of popular literature, science and arts, 1879) it’s been used as the backbone for many a business in recent years – just look at eBay and Gumtree.
But eco-entrepreneur Joost Bakker has taken the brave step to use it as the basis of his new restaurant, BROTHL in Melbourne. Far from being a place to ‘have a good time’, its focus is on reusing unwanted offal and bones from local restaurants to make a range of tasty, nutrient-rich broths. Customers can then add their own choice of locally grown organic meat and veg.
“Worldwide, nutrients are being dumped into landfill,” says Bakker. “At the same time our food is becoming less nutrient-dense. Limiting organic waste by up cycling these nutrients back into the food system is what BROTHL is about.”
Bakker is no stranger to the world of repurposing ‘waste’ for better purposes. In 2012 he opened The Greenhouse Restaurant, which collected customers’ urine and turned it into crop fertiliser. Yummy.