Taking the term ‘green’ to a whole new level, a pop-up resaurant in Darlinghurst is serving patrons ‘waste’ to encourage a more sustainable approach to eating. But don’t start grimacing, it shall, of course, be delicious and to extend your enjoyment, there are six courses of this gastronomic delight. You can choose the $70pp tasting menu, or the $120pp tasting menu with matching, complimenting wines.

Dishing up these delights are 20-year-old chef Douglas McMaster and producer Kym Lenoble, crafting this provocative scene of consumption alien to some of us. By using ingredients usually considered waste, Wasted invites guests to shift perceptions of how and what we eat, inspiring a more sustainable approach to eating. This sustainable approach to dining has been seen on the Sydney scene before, such as Greenhouse perched on the Overseas Passenger Terminal in March, however instead of the recycled environment, Wasted focuses on the food itself, transforming how we see, approach and deal with food.

A sobering statistic is the 800,000 tonnes of wasted food in NSW, generated from households and businesses. With this figure in mind, Wasted is truly putting our greed, waste and insensible ways of living in the spotlight, illumating our shortcomings and acknowledging steps to redeem ourselves and the amount of waste we produce.

So go get wasted - Wasted is a pop-up restaurant only here for three evenings (12 - 14 May) so book, eat, drink, be merry and don't forget the green message enveloped in your food; hopefully it'll stay with you longer than the meal itself.