At RE:WIRED Green, San Francisco restaurateur Kayla Abe explained how her kitchen makes enticing meals from ingredients that would otherwise get tossed.
tend be what we put out: carbon-spewing cars, soot-emitting power plants, farting cows. So it follows that we might make a dent in the problem by focusing on what we take in. Like, what if we ate trash?, a restaurant that opened this spring in San Francisco‘s Mission District specializing in ingredients otherwise destined for the dump.
Food waste is a major contributor to the problem—the US alone discards $218 billion worth of food each year. Producing these discarded morsels eats up a lot of energy: Each year, the equivalent of 37 million cars’ annual greenhouse gas emissions and 21 percent of US water use all go down the drain.Abe and her Shuggie’s cofounder David Murphy felt compelled to do something about the problem.
Food waste has many culprits besides forgetting one’s to-go box in the back of the fridge . Sometimes picky shoppers snub their noses at cosmetically unappealing yet perfectly edible produce. Other times, beautiful food gets tossed for reasons that have nothing to do with desirability. “Time is the greatest enemy of perfectly good food,” says Abe. A lack of labor or cold storage plus time constraints can spell doom for comestibles. Recently, one of Shuggies’ suppliers approached them with an excess of summer squash. The squash was in perfect shape, but due to the farmers’ limited labor supply, he prioritized picking tomatoes, a higher value crop.
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