A handsome, newish Danish restaurant called Rub & Stub sources most ingredients from surplus, almost-expired, and other less-than-perfect-but-still-edible food that’s normally discarded, and judging by BBC’s look at the restaurant, people are into it. The place is run almost entirely by volunteers (its project manager and head chef are paid) and sends all profits to charities in Sierra Leone, and it’s the latest in a string of waste-not-want-not models that have popped up in the last year, including this hippie-ish outfit in Somerville, Massachusetts, and that ambitious expired-goods supermarket founded by a former Trader Joe’s president just a few towns over. And with Rub & Stub’s reclaimed wood and chalkboard menus finally putting freeganism together with a dining room made of barnyard wood panels, isn’t it about time that Brooklyn gets its own nonprofit restaurant? Maybe in 2014. [BBC, Related, Related]