At one point or another, we’ve all let a piece of meat spoil in the refrigerator or chucked carrot tops into the garbage. So to kick off No Waste August, we polled our community of home cooks about the small things they do to fight food waste in their kitchens everyday.
What began as a small meal series in New York has since developed into an international project, with its “dumpster dinners” garnering substantial attention over the past few years. The concept was sparked from founder Josh Treuhaft’s graduate design thesis about environmental sustainability challenges.
Cocktail #2 in our No Waste drink series, the New Life Old Fashioned gets an earthy twist from a spent coffee and beer syrup!
At Salvage Supperclub’s recent dumpster dinner in Portland, veteran mixologist Nathan Gerdes whipped up drinks using products that typically get thrown out, like citrus peels and coffee grounds. He also used spirits whose origins hearken back to ingredient “recycling” and preservation.
To celebrate No Waste August, we compiled our recent, favorite food waste reads! So go ahead…get trashy with us.
Our goal here at Feastly is to empower talented chefs and provide them the tools they need to accomplish their culinary dreams. One of the ways we do that is by illuminating on issues about which they are passionate and knowledgeable. With that in mind, we are excited to announce that we will be focusing on sustainability and more specifically, food waste, for the month of August! According to the Food and Agriculture Organization of the United Nations, one third of all food produced for human consumption is wasted every year. In developed countries like the USA, about 60% of this waste happens between production and retail, while 40% happens at the consumer level. Importantly, “if just one-fourth of the food currently lost or wasted globally could be saved, it would be enough to feed 870 million hungry people in the world.” Via advance ticketing and set menus, the Feastly model addresses one of the major sources of food waste: uncertainty. This has major benefits for the profitability of our chefs, in addition to its …
We are excited to announce that we will be focusing on sustainability and more specifically, food waste, for the month of August!