Food and Drink International - Winter 2016 Volume 2 - 9

freeganism

Is Dumpster Diving
Becoming a Trend?
In 2013, Maximus Thaler founded
The Gleaners' Kitchen in Somerville,
Mass., and describes it as an "underground restaurant and grocery
store of sorts." "We turn waste into
wealth by making fresh, wholesome
meals from food that others thought
was garbage," The Gleaners' Kitchen says. "Our ingredients come from
dumpsters. We prepare them and
give them away freely. There are no
price tags."
The Gleaners' Kitchen website explains that being a part of the "experiment" includes going behind the back
entrance of stores after they close,
hopping into a dumpster and taking
all the discarded produce they can.
"The goal here is not to start a business," The Gleaners' Kitchen says.
"The point isn't to profit - it's to prove
that this is possible. We aim to show
that it is possible to feed hundreds of
people high-quality food while hardly
having to exchange a dime."
Paris' Freegan Pony, founded by
Aladdin Charni in 2015, is an illegal
squat located under a highway overpass and only known by the bright
green painted pony on a set of tall
metal doors. The establishment
serves 80 meals a night, four nights
a week and accepts whatever payment people want to give. The menu
is developed from food that is thrown
away because it's reaching the end of
its shelf-life, but is still fine to eat.
Secrets of Paris writer Heather
Stimmler-Hall reviewed the restaurant in January of this year, describ-

ing the place as "the best-kept secret
restaurant in Paris." She enjoyed the
entire three-course meal and described the atmosphere as "comfy
and welcoming."
Freeganism may not be a lifestyle
for everyone, but it is helping shed
light on how much usable food winds
up in landfills. We expect there may
be other underground experiments or
establishments throughout the United States already in operation, but
because of the legality of it, they are
keeping hush.

Documenting Waste
Food waste is certainly getting more
attention. Chef Anthony Bourdain,
host of CNN's Parts Unknown, is
partnering with New York-based The
Rockefeller Foundation to produce
Wasted! The Story of Food Waste.
The documentary will focus on how
much food is thrown away every year.
In January, The Rockefeller Foundation announced the launch of YieldWise, a seven-year, $130 million initiative to demonstrate how food loss
and waste can be cut in half globally.
The foundation's goal is to strengthen
food security and advance healthier,
more productive food systems around
the world. "The amount of food lost
or wasted before it ever reaches a table is simply unacceptable with devastating impacts on people, profit and
planet," said Judith Rodin, president
of The Rockefeller Foundation.
"Yet, it's a challenge that can be
prevented with a blend of existing
solutions, from technologies that help
farmers keep more of what they grow

to models for private sector engagement that ensures those crops will be
bought, rather than left to rot," she
continues. "Through YieldWise, The
Rockefeller Foundation will finish the
business we started with the Green
Revolution more than a half-century
ago - to ensure more of the world's
people are fed and the planet's precious resources are protected."
Chefs from around the world will
participate in the documentary to offer their perspective on food waste.
The documentary is in production,
according to Variety, and is expected
to debut in 2017.
As freegan-centric establishments
and documentaries on food waste
continue to rise, we should expect
food waste to become more front-ofmind for consumers. Just as GMOs
have become the "bad guy" in the
food industry, we expect more of a focus on food waste as it permeates to
a greater audience, or sadly enough,
becomes trendy.
>> Freegans want reduce waste and are doing so by dumpster diving.

food & drink international * winter 2016 volume 2 * www.fooddrink-magazine.com

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Table of Contents for the Digital Edition of Food and Drink International - Winter 2016 Volume 2

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