Chefs often use leftover food in the form of the next day’s “special” dish. Avoiding wasted food makes sense from an economic perspective, and the results can be delicious.
According to Dan Barber, chef, author, and member of our Advisory Board, it’s time for chefs to stop hiding the fact that they are using food that would otherwise be thrown away. On the contrary, it’s time celebrate that reducing food waste will reduce emissions and help slow climate change.
TheAtlantic's forum on Sustainable Urbanization on February 18, 2016, invited Dan Barber to share what it would take to create a culture that embraces eating leftover food to prevent it from being wasted.
What can city leadership do to reduce food waste? And how do you bring individual efforts to scale?
The conversation covers these important questions and more, and also showcases one of Dan’s delicious creations: a veggie burger created from the leftover pulp of a juicing machine, garnished with “pickle butts,” the ends of a cucumber pickle that are generally thrown away.
We’ll take two.
