A restaurant in Paris does not promise the usual Parisian dining experience to guests, but rather serves meals made from soon-to-expire ingredients.
Set in an isolated construction site, Freegan Pony serves a special menu four days a week and all the chefs work voluntarily. To avoid food waste and encourage the "freeganism" movement that supports reclaiming and eating discarded food, the restaurant prepares food for up to 80 people for each course.
The dishes are prepared in front of the guests and they are expected to eat everything they order. There are no fixed prices so customers can pay as much as they like. Gilia Bataille, the coordinator a freeganism supporter, said that they are working with 20 volunteer chefs.