Wednesday, July 16, 2014

One Man's Trash Is Another Man's 6-Course Dinner

By Emily Thomas
Huffington Post 

According to the Natural Resources Defense Council, American families throw out about 25 percent of their groceries each year, often because they don't maximize the food's full use -- for example, some people throw away broccoli stems and only use the florets -- or they don't know how to store perishable items correctly. What's more, according to the World Resources Institute, about one-third of all food produced worldwide gets lost or wasted in food production and consumption systems annually.

Josh Treuhaft, a recent master's graduate of the Design For Social Innovation program at the School of Visual Arts, first cooked up the supper club idea for his thesis project, "Eat Everything." He then decided to test out the concept on a bigger audience.

"There’s all these people in [New York City] who spend extraordinary amounts on food, spend hours talking about their food and taking pictures of their food," Treuhaft told The Huffington Post. "So I wondered, 'Would people be interested in eating great meals in a social setting that is experiential, but do it in a way that’s raising awareness about the fact that there’s all this food that’s getting thrown away?'"

He quickly found out the answer was "yes."

"It’s a very common misconception people have that when you’re food browns it will make you sick -- it might make you gag, but it’s not unsafe," Treuhaft says. "On the flip side, molds are a different issue. There are some molds that are unsafe and others that you can just cut off. It's a lot of grey areas." READ entire story >>

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