Tiny Leaf is the new venture from chef Justin Horne and Jonathan Krauss, former general manager at celeb haunt Chiltern Firehouse.
The restaurant will use surplus food donated by local suppliers to create a daily changing menu with possible dishes including Char-grilled Celeriac and Broccoli Steaks with Baba Ghanoush and Cauliflower & Red Lentil Pilaf.
It is designed to inspire people to reduce their carbon footprint by eating seasonal, vegetarian produce.
Horne said Tiny Leaf was aiming to ‘change people’s perception of what waste is' in order to 'change out how much waste we create’.
“Vegetarian cuisine is a great medium. There’s no reason why you can’t make something amazing out of vegetables alone," he said.
“Essentially we want to educate, inspire and also have some fun in exploring this new approach to food."
Tiny Leaf will take up temporary residence in Notting Hill from 28 January while its owners look for a more permanent home.
The restaurant is set to get behind a range of ethical causes and will donate 20p from the sale of its alkaline bottled water to the Whole World Water charity.
It will also match each £1 voluntary donation added on to guest’s bills with the money raised going towards Refugee Community Kitchen Calais and the Soil Association.
Diners can even do their bit by taking leftovers home in free ‘bio-boxes’ made from biodegradable vegetable polymers.
The hospitality industry’s food waste bill could reach £3bn in 2016, according to estimates by the Waste Resources Action Programme (WRAP).
The Government estimates that almost two thirds of food waste sent to landfill by the hospitality sector could be avoided.