Amass has been recognized multiple times not only as one of the best restaurants in the world, but also as one of the most sustainable. For them, a zero waste kitchen has been an incredible creative constraint inspiring major changes to how this fine dining institution cooks, recycles, sources, and operates in their local environment. Find full show notes here.
Too Good To Go enables consumers to buy food that would otherwise be thrown out at the end of the day. The idea started in Denmark and has quickly spread across Europe to the US with everyone from mom and pop bakeries to big grocery retailers getting on board. Join us as we discuss their ambitious strategy to fight food waste around the world. See full show notes here.
Matt Homewood better known as @anurbanharvester is a food waste activist. He is part of a community of urban harvesters who have taken to social media to document their dumpster diving finds. Matt is particularly interested in raising awareness around supermarket food waste that he sees thrown out. In this episode, we talk about Matt’s journey to becoming a food waste activist, how to dumpster dive, the economics behind why this is happening, and what needs to change. See full show notes here.
Iceland is known for having some of the most productive fisheries in the world. Some even call it the Silicon Valley of white fish. In this episode, Thor Sigfusson, the Founder of The Iceland Ocean Cluster, dives into why Iceland is a leader in seafood processing technology, the innovative ways they are using 100% of a fish, and what the fishing ship of tomorrow will look like. Thor is also the author of The New Fish Wave: How To Ignite the Seafood Industry. See more here.