Dan Barber, a chef who’s been making a name for himself in the slow food and ecologically sustainable niches, will turn his Manhattan restaurant into a food waste pop-up. For two weeks in March, maybe longer if it’s successful, WasteED (I love the name, with its pun and the echo of TEDx) will use food discards from other companies. While the articles I’ve read about the project emphasize chefs’ ingenuity, I think encouraging people like you and me to think in terms of using ALL of their food is the most interesting prospect here.
for more information about the project. And I first heard of Dan Barber while listening to this podcast: http://www.onbeing.org/program/driven-flavor-dan-barber/88
Anyone who can make this appetizing has my respect.