Scarecrow café co-founder Ben Barton isn't just interested in where his food is sourced from or how it's prepared in the kitchen. He also cares about what happens to the food when it leaves the premises.
So interested in fact that the 35-year-old executive chef studied how the nutritional value of food outlasts its commercial value as part of his BComm honours degree, which included a dissertation on "the economics of yesterday's bread". In short, Barton is fascinated by leftovers and surplus food or, as he puts it, "perishable food industry management".
Scarecrow's partnership of Barton with husband-and-wife team Alison and Paul Dyson was a match made in foodie heaven when the "kitchen, florist, grocer " was launched as a pop-up store in Auckland's Victoria St East 18 months ago.
The Dysons wanted to create an ethical and sustainable food business in the city, showcasing fresh local produce and artisan goods, and Barton shared a similar philosophy.
The success of the pop-up store encouraged the Scarecrow team to undertake an extensive refit, including a full kitchen, while they traded in temporary premises beneath the Metropolis Building in High St. Six months ago they re-opened, seven days a week - offering dinner five nights a week.