Designer Josh Treuhaft discusses the issue of food waste and his creative approach to combating the problem.
A whopping 40% of the food produced in the United States goes uneaten, which means we're literally throwing out the equivalent of $165 billion per year. This waste becomes an environmental problem as it decomposes and emits methane. To raise awareness about this issue and teach people how to individually make a difference, designer Josh Treuhaft started the Salvage Supperclub. Bringing ideas together from a range of disciplines, the Salvage Supperclub serves scrumptious, multi-course meals made from food that would otherwise be discarded all in a beautifully converted dumpster.
Science and the City thanks the Brotherton Foundation for its generous support of this podcast.
A whopping 40% of the food produced in the United States goes uneaten, which means we're literally throwing out the equivalent of $165 billion per year. This waste becomes an environmental problem as it decomposes and emits methane. To raise awareness about this issue and teach people how to individually make a difference, designer Josh Treuhaft started the Salvage Supperclub. Bringing ideas together from a range of disciplines, the Salvage Supperclub serves scrumptious, multi-course meals made from food that would otherwise be discarded all in a beautifully converted dumpster.
Science and the City thanks the Brotherton Foundation for its generous support of this podcast.
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