Dining from Trash to Table in Brooklyn.
“Bruised apples, floppy herbs and moldy grapes might not be considered acceptable ingredients for most home cooks. But a Manhattan man is hoping to change New Yorker's outlook on food freshness—one dinner party at a time.”
Wall Street Journal
Dinner in a Dumpster?
“In an era when adventurous eaters constantly are on the hunt for the newest, coolest and most innovative dining experience -- that they can, no doubt, tweet and Instagram -- New Yorker Josh Treuhaft came up with the idea to educate diners about food waste via a multicourse, produce-centric meal served in a dumpster, which has been outfitted as a cozy dining room...nothing went to waste. Radish greens were transformed into flavored oil and drizzled over soup. Cauliflower leaves were pickled, and carrot tops became pesto. And a potato donation was turned into latkes for the first night of Hanukkah”
San Jose Mercury News
Salvage Supperclub: Feeding People, Not Landfills
"The dinner-in-a-dumpster was part of Treuhaft’s graduate thesis called “Eat Everything.” The six-course meal, prepared by Chef Celia Lam, was comprised almost entirely of food that would have otherwise been destined for the landfill, including day-old bread and bruised stone fruit. “The goal,” wrote Treuhaft on Pixable, where the Supperclub was covered last summer, “is to inspire and empower people to eat more of the edible food in their lives.” He and Lam provided guests with the recipes of the dishes served that evening, so they could “start using more of the food in their own lives.”
Civil Eats
One Man's Trash is Another Man's 6-course Dinner
"Roughly every 5 weeks, a rotating guest list of 16 diners — ranging from social innovation gurus to the plain old curious — gather inside a retrofitted (and cleaned out) dumpster dining room. The purpose of all this? To rethink food."
Huffington Post
How to Change the World? Start with Dumpster Dining.
“What’s it like dining in a dumpster? Ask Josh Treuhaft. He has recently hosted five gourmet dinner parties in a retrofitted demolition dumpster in Brooklyn, N.Y. What’s even more surprising is that the culinary creations —like roasted parsnip apple and potato soup and babaganoush with roasted cumin carrot hummus on toast–are all made from slightly bruised or overripe fruits and vegetables and past-expiration date foods that were headed for the garbage dump. The food is donated from local farmers markets, co-ops, restaurants and sometimes friends."
Forbes
This Delicious Feast was Made of Food that was Being Thrown Out
“In the US, 133 billion pounds of uneaten food — nearly one-third of all the food America produces — is tossed in the garbage every year. Treuhaft started his supper club not only to draw attention to this, but also to highlight the ways that regular people could take action by appreciating, and eating, the aging food that they normally throw away.”