Gastropod From Trash to Treasure: Why's It So Hard to Save Restaurant Leftovers From the Dumpster?
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Oct 1, 2024 In this engaging discussion, Dana Gunders, President of ReFED and a champion against food waste, dives deep into the staggering issue of edible food wasted in restaurants. She shares eye-opening insights about transforming surplus food into delicious meals, and discusses innovative solutions like the app Too Good To Go that connects people with leftover food. The conversation also emphasizes the challenges of legislative measures and the importance of creativity in reducing waste, offering a fresh perspective on sustainability in dining.
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Banana Cream Ketchup
- Rethink Food received a pallet of cinnamon-flavored banana cream concentrate.
- They transformed this unusual ingredient into banana ketchup.
Restaurant Waste Significance
- Restaurant food waste, while not the largest by weight, has high economic value due to labor.
- It represents over 20 billion wasted meals annually.
Plate Waste Challenge
- 70% of restaurant waste is plate waste, posing a significant challenge.
- Solving this requires addressing portion sizes and consumer behavior.