Instead of throwing leftover food away, this restaurant cuts prices until everything is sold.
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LifestyleTranscript
00:00Hunger is a big thing in the city and obviously in our country and food waste is a big thing
00:28in Canada so we want to try and do our part to help fight against that.
00:44We do $3 mimosas in theory to get rid of the last of the open bubbles and juice from the
00:49mimosas at brunch.
00:51That rolls into 7 o'clock where we do half price appetizers from 7 to 8.
00:55The main course entrees that are left from 9 to 10 are half price and the idea there
00:59being we want to get rid of again all the food that's in the kitchen.
01:10Brunch today we had a dish called mother and child reunion, duck confit leg on some sourdough,
01:16blueberry puree, panko egg and a salad.
01:18We have some left over and we have a busy night tonight so we're going to shred it off
01:21the bone and make a duck and mushroom pasta so that we have another dish tonight.
01:25Fourteen duck pastas.
01:27Fourteen duck pastas.
01:52It's important to me to keep creative, keep on my toes, keep learning.
01:57It's also important to me that we're not throwing away food.
02:01There's a lot of people that don't have access to healthy food.
02:05We're in a very privileged situation where we have this access to food so we should be
02:09respectful of that, respectful of the ingredients, respectful of the farmers.
02:22We want no food wasted at the end of the night, nothing left over.
02:28I don't really believe in trying to freeze stuff or wrap stuff up and use it later.
02:33We wanted people to enjoy eating and drinking with us on Sunday nights and have a lot of
02:36fun doing it.