{"page":"\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/resources-c03aa079.css\" /\u003e\n\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/lp_boclips_stylesheets-517835be.css\" media=\"all\" /\u003e\n\u003cdiv data-title='Pop-up cafe trades plastic waste for meals' data-url='/boclips/videos/5c54d796d8eafeecae20d1a3' data-video-url='/boclips/videos/5c54d796d8eafeecae20d1a3' id='bo_player_modal'\u003e\n\u003cdiv class='boclips-resource-page modal-dialog panel-container'\u003e\n\u003cdiv class='react-notifications-root'\u003e\u003c/div\u003e\n\u003cdiv class='rp-header'\u003e\n\u003cdiv class='rp-type'\u003e\n\u003ci aria-hidden='true' class='fai fa-regular fa-circle-play'\u003e\u003c/i\u003e\nVideo\n\u003c/div\u003e\n\u003ch1 class='rp-title' id='video-title'\u003e\nPop-up cafe trades plastic waste for meals\n\u003c/h1\u003e\n\u003cdiv class='rp-actions'\u003e\n\u003cdiv class='mr-1'\u003e\n\u003ca class=\"btn btn-success\" data-posthog-event=\"Signup: LP Signup Activity\" data-posthog-location=\"body_link_boclips\" data-remote=\"true\" href=\"/subscription/new\"\u003e\u003cspan\u003e\u003cspan\u003eGet Free Access\u003c/span\u003e\u003cspan class=\"\"\u003e for 10 Days\u003c/span\u003e\u003cspan\u003e!\u003c/span\u003e\u003c/span\u003e\u003c/a\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-body'\u003e\n\u003cdiv class='rp-info'\u003e\n\u003cdiv aria-label='Hide resource details' class='rp-hide-info' role='button' tabindex='0'\u003e\u0026times;\u003c/div\u003e\n\u003ci aria-label='Expand resource details' class='rp-expand-info fai fa-solid fa-up-right-and-down-left-from-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003ci aria-label='Compress resource details' class='rp-compress-info fai fa-solid fa-down-left-and-up-right-to-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003cdiv class='rp-rating'\u003e\n\u003cspan class='resource-pool'\u003e\n\u003cspan class='pool-label'\u003ePublisher:\u003c/span\u003e\n\u003cspan class='pool-name'\u003e\n\u003cspan class='text'\u003e\u003ca data-publisher-id=\"30356011\" href=\"/search?publisher_ids%5B%5D=30356011\"\u003eCurated Video\u003c/a\u003e\u003c/span\u003e\n\u003c/span\u003e\n\u003c/span\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-description'\u003e\n\u003cspan class='short-description'\u003eLEADIN:              A new, pop-up cafe in London is trading plastic waste for meals.              'The Rubbish Cafe' aims to add value to often discarded recyclable plastic items, such as bottles and packaging.               STORYLINE: ...\u003c/span\u003e\n\u003cspan class='full-description hide'\u003eLEADIN:\u003cbr/\u003e              A new, pop-up cafe in London is trading plastic waste for meals.\u003cbr/\u003e              'The Rubbish Cafe' aims to add value to often discarded recyclable plastic items, such as bottles and packaging. \u003cbr/\u003e              STORYLINE:\u003cbr/\u003e              Money isn't accepted at this new, pop-up cafe in London's Covent Garden. Instead, the currency is recyclable plastic waste.\u003cbr/\u003e              Hungry visitors bring their plastic waste and are rewarded with a free meal and coffee.\u003cbr/\u003e              The two-day pop-up is being staged by Belgium-based cleaning product producer Ecover.\u003cbr/\u003e              \"I think the problem with single-use plastics is that we've created a material that lasts for thousands and thousands of years in the environment, but it has no value anymore to people,\" says Tom Domen, global innovation lead at Ecover.\u003cbr/\u003e              \"It's this single-use, throwaway thing. \u003cbr/\u003e              \"We want to question that idea of single-use and throwaway culture and give value back to something which is now considered as rubbish. \u003cbr/\u003e              \"So, people bring back a piece of plastic, they get a free meal in return. So we link that value of the piece of plastic to, in this case, a free meal, which is a symbolic action, of course.\"\u003cbr/\u003e              The cafe's interior is decked out with \"upcycled\" decor inspired by eco-designers.\u003cbr/\u003e              But there is an educational element too.\u003cbr/\u003e              The Rubbish Cafe only accepts plastic waste that's recycled, not doomed for landfill.\u003cbr/\u003e              \"Sometimes they bring a whole bag of stuff and they're like; 'Oh, is this recyclable? Is this?' So, it's a conversation and it's an educational part as well, you tell people what is recyclable, what's not,\" says Domen.\u003cbr/\u003e              \"And then when people do realize that only maybe 20 to 50 percent of what they bring is actually being recycled, I've heard a comment already; 'Oh, I'm going to write to this company and ask why this is not recyclable.' And that's the reaction we really want.\"\u003cbr/\u003e              In return for depositing their plastic waste, visitors are treated to a menu created by eco-chef Tom Hunt.\u003cbr/\u003e              Hunt claims the three dishes, which rely heavily on root vegetables, are almost completely sustainable.\u003cbr/\u003e              The Rubbish Bowl dish is a puy lentil salad with sprouting broccoli, dried apple, wild garlic pesto, pink peppercorns, feta and seaweed.\u003cbr/\u003e              \"I've created essentially a sustainable diet, called 'Root Fruit Eating,' which is a reaction to the global food waste scandal that reduces waste, through every possible kind of way,\" explains Hunt.\u003cbr/\u003e              \"So, approaching food holistically, eating seasonally, diversely and using the whole ingredient, practicing complete consumption. \u003cbr/\u003e              \"So, we've got cauliflowers with their leaves, we've got coriander with their stalks. beetroot, beetroot tops, all of these fresh, seasonal ingredients used in their entirety.\"\u003cbr/\u003e              Global plastic production increased to 380 million metric tons in 2015 from 2 million metric tons in 1950, according to research by Roland Geyer, a professor of industrial ecology at the University of California, Santa Barbara.\u003cbr/\u003e              About 60 percent of the 8.3 billion metric tons of plastic produced throughout history has ended up as waste, with more than three-quarters of that going into landfills or the natural environment, Geyer estimates. \u003cbr/\u003e              In 2010 alone, between 4 million and 12 million metric tons of plastic entered the marine environment. The material kills and maims wildlife and makes its way into the food chain.\u003cbr/\u003e              \"I think we have to change our thinking about how we use plastic,\" says cafe visitor Amanda Bassett.\u003cbr/\u003e              \"And we've just got so used to it being a disposable commodity, look around here and you see plastic has been used in all sorts of ways, but I think it's about how we use it in the first place, in packaging, that we need to really recalibrate how we think about its uses.\"\u003cbr/\u003e              In the last few months, Amcor, Ecover, Evian, L'Oréal, Mars, M\u0026amp;S, PepsiCo, Coca-Cola, Unilever, Walmart and Werner \u0026amp; Mertz - which together use more than 6 million metric tons of plastic packaging per year — have committed to using only reusable, recyclable or compostable packaging by 2025, according to the Ellen MacArthur Foundation, an innovation think-tank.\u003cbr/\u003e              Public awareness of the problem of plastic waste is swelling after alarming forecasts that there could be more plastic than fish in the oceans by 2050. \u003cbr/\u003e              \"It took us a long time to get it on the agenda and companies to start changing, but now you see things are really moving fast,\" says Domen.\u003cbr/\u003e              \"Companies are making new pledges, governments are putting bans on plastic, putting extra taxes on plastic. So yeah, things are really changing.\"\u003cbr/\u003e              'The Rubbish Cafe' pop-up runs in London's Covent Garden 3-4 May.\u003cbr/\u003e            \u003cbr/\u003e\u003cbr/\u003e              London, UK - 3 May 2018\u003cbr/\u003e              1. Pan left of women entering The Rubbish Cafe pop-up, putting plastic waste into bin\u003cbr/\u003e              2. Close of sign reading (English): 'Reincarnation Station'\u003cbr/\u003e              3. Mid of woman holding plastic waste\u003cbr/\u003e              4. Close of visitor putting plastic waste into bin\u003cbr/\u003e              5. Tilt down of The Rubbish Cafe pop-up interior\u003cbr/\u003e              6. Pan right of barista serving woman at counter\u003cbr/\u003e              7. Close of visitors\u003cbr/\u003e              8. Wide of The Rubbish Cafe pop-up exterior\u003cbr/\u003e              9. Close of window, reading (English): 'Pay for your meal with a piece of plastic rubbish'\u003cbr/\u003e              10. Close of sign, reading (English): 'Rubbish Cafe'\u003cbr/\u003e              11. SOUNDBITE (English) Tom Domen, Global Innovation Lead, Ecover:\u003cbr/\u003e              \"I think the problem with single-use plastics is that we've created a material that lasts for thousands and thousands of years in the environment, but it has no value anymore to people. It's this single-use, throwaway thing. We want to question that idea of single-use and throwaway culture and give value back to something which is now considered as rubbish. So, people bring back a piece of plastic, they get a free meal in return. So, we link that value of the piece of plastic to, in this case, a free meal, which is a symbolic action, of course.\"\u003cbr/\u003e              12. Tracking shot of woman putting plastic waste into bin\u003cbr/\u003e              13. Mid of barista serving woman at counter\u003cbr/\u003e              14. Various of woman putting plastic waste into bin\u003cbr/\u003e              15. SOUNDBITE (English) Tom Domen, Global Innovation Lead, Ecover:\u003cbr/\u003e              \"Sometimes they bring a whole bag of stuff and they're like; 'Oh, is this recyclable? Is this?' So, it's a conversation and it's an educational part as well, you tell people what is recyclable, what's not. And then when people do realize that only maybe 20 to 50 percent of what they bring is actually being recycled, I've heard a comment already; 'Oh, I'm going to write to this company and ask why this is not recyclable.' And that's the reaction we really want.\"\u003cbr/\u003e              16. Mid of menu board, reading (English): 'The Rubbish Bowl'\u003cbr/\u003e              17. Mid of woman eating\u003cbr/\u003e              18. Close of visitor eating\u003cbr/\u003e              19. Tracking shot of person making 'The Rubbish Bowl' dish\u003cbr/\u003e              20. Close of visitor taking 'The Rubbish Bowl' dish from counter\u003cbr/\u003e              21. Various of dishes on table\u003cbr/\u003e              22. SOUNDBITE (English) Tom Hunt, Eco-chef:\u003cbr/\u003e              \"I've created essentially a sustainable diet, called 'Root Fruit Eating,' which is a reaction to the global food waste scandal that reduces waste, through every possible kind of way. So, approaching food holistically, eating seasonally, diversely and using the whole ingredient, practicing complete consumption. So, we've got cauliflowers with their leaves, we've got coriander with their stalks. beetroot, beetroot tops, all of these fresh, seasonal ingredients used in their entirety.\"\u003cbr/\u003e              23. Mid of women being served\u003cbr/\u003e              24. Various of barista making coffee\u003cbr/\u003e              25. Various of The Rubbish Cafe pop-up interior\u003cbr/\u003e              26. SOUNDBITE (English) Amanda Bassett, cafe visitor:\u003cbr/\u003e              \"I think we have to change our thinking about how we use plastic. And we've just got so used to it being a disposable commodity, look around here and you see plastic has been used in all sorts of ways, but I think it's about how we use it in the first place, in packaging, that we need to really recalibrate how we think about its uses.\"\u003cbr/\u003e              27. Various of woman putting plastic waste into bin\u003cbr/\u003e              28. Close of worker rummaging through collected plastic waste\u003cbr/\u003e              29. SOUNDBITE (English) Tom Domen, Global Innovation Lead, Ecover:\u003cbr/\u003e              \"For me, it was definitely around ten, eleven years ago, when I got to see those first pictures of the birds with the kind of plastic in the stomach, which was shocking to me. So, it took us a long time to get it on the agenda and for companies to start changing, but now you see things are really moving fast, companies are making new pledges, governments are putting bans on plastic, putting extra taxes on plastic. So yeah, things are really changing.\"\u003cbr/\u003e              30. Wide of The Rubbish Cafe pop-up exterior\u003c/span\u003e\n\u003c/div\u003e\n\u003cdiv class='action-container flex justify-between'\u003e\n\u003cbutton aria-expanded='false' aria-label='Read more description' class='rp-full-description' type='button'\u003e\n\u003ci class='fai fa-solid fa-align-left'\u003e\u003c/i\u003e\n\u003cspan id='read_more'\u003eRead More\u003c/span\u003e\n\u003c/button\u003e\n\u003cdiv class='rp-report'\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv aria-labelledby='resource-details-heading' class='rp-info-section'\u003e\n\u003ch2 class='title' id='resource-details-heading'\u003eResource Details\u003c/h2\u003e\n\u003cdiv class='rp-resource-details clearfix'\u003e\n\u003cdiv class='detail'\u003e\n\u003cdl\u003e\n\u003cdt\u003eCurator Rating\u003c/dt\u003e\n\u003cdd\u003e\u003cspan class=\"star-rating\" aria-label=\"3.5 out of 5 stars\" role=\"img\"\u003e\u003ci class=\"fa-solid fa-star text-action\" aria-hidden=\"true\"\u003e\u003c/i\u003e\u003ci 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