Shuggies Trash Pie & Natural Wine – the ambitious new pizza place that plans to use food waste to make their cakes – is now opening in the mission district.

The restaurant was originally scheduled to open in North Beach this spring and will now open in the Mission District this fall, a spokesman for the restaurant told The Chronicle. The North Beach site failed unexpectedly, the spokesman said, but declined to provide details.

Shuggie’s will now take over the Velvet Cantina margarita destination, which was finally closed last summer due to the coronavirus pandemic. It is larger than the originally planned location and offers space for a total of 48 people. The restaurant offers a mix of indoor dining and a parklet. An opening date has not yet been announced.

Co-owners Kayla Abe and David Murphy announced plans for the pizzeria last November. This makes it one of the few restaurants in the country where food waste is presented in such an outstanding way. Murphy, who is also the restaurant’s chef, is planning two types of pizzas: a neo-Neopolitan, a slightly more stable version of the classic, and a granny pie.

Toppings include items that would normally end up in the trash, like carrot tops that are made into chimichurri and excess milk from a local farm that is turned into ricotta. The pizzas contain proteins that are not normally used, such as pork cheeks and melt.

Abe and Murphy also own the popular Ugly Pickle Co., which picks excess produce from farms.

Shuggies Trash Pie & Natural Wine. Opening fall 2021. 3349 23rd St., San Francisco

Tanay Warerkar is a contributor to the San Francisco Chronicle. Email: [email protected] Twitter: @tanaywarerkar