Most people don't really know
how big our food system is.
Forty percent of the food supply
in America is currently going to waste.
That would be the equivalent, like,
taking your plate of lunch,
standing up, walking over to the trashcan
and throwing it away,
if every day, every person in America just
threw their lunch in a trashcan.
The food that a lot of people waste
we judge based on the way that it looks;
shriveled, bruised, discolored,
but actually, like, on the inside,
there's totally so much that you can do.
At a time when we also have 70 million people
who have trouble putting a square meal on the table,
we need to be doing something about that.
I had a turning point moment.
People care about food already.
Why don't we harness this care about food
and just to help people think a little differently.
Salvage Supper Club is a
communal table dining experience
where every course is made out of
food that would have otherwise gone to waste.
This idea of a dumpster was sort of a metaphor
where you'd walk by and be like, "That's garbage."
But after then we build
a great dining environment,
you have this sort of juxtaposition of
grimy on the outside,
but warm and inviting on the inside.
I think that that's kind of, like, a nice metaphor.
Did you want to check out the stuff?
Yeah, great.
I'm Kerry Gilbert, owner of Vibrant Family Farm.
I think it would be incredible
if we were able to sell more of the food
that doesn't look good.
Most farmers are wasting seed every year
because of that.
The squash we have here,
a lot of chefs don't want them that big.
This is kale.
The color's starting to fade a little bit.
So we can sell those.
That's great.
I think that we have a lot to learn
from other developing countries,
really looking at
our privilege and power as consumers
is really important to me
and in the farm movement,
I think farmers would be more successful if
we were celebrating food that didn't look perfect.
God, look at me; you're giving me a soapbox, right?
I told you.
My name's Lauren Chandler.
There's so many reasons I love to cook.
It's my art.
Lauren was excited by the challenge of
creating a menu.
Come on, Chewy, let's go, let's go, let's go.
I've been running around town
for a while now,
preparing ingredients
that would otherwise go to waste.
We planted a bunch of onions
and then I was like, "What are we going to do with these?"
We go out to eat every single day.
So...
It's six courses, technically.
I keep getting other ingredients coming in.
Josh just hooked me up with
all this rhubarb and celery and some other things.
The spectrum of people that we touch
through the event is a little bit wider.
Sometimes you see a restaurateur and they're like,
"Actually, I could totally be making a soup,"
and then you'll see, like, a few weeks later,
like, there's a new menu item.
Those little, I think, ripple effects
of doing the work that we're doing,
it's cool to see.
Hello and welcome to the
inaugural Salvage Supper Club for Portland.
Thank you all for joining us.
There are still people who are
A) think it's like a little bit hipster-y or something,
like, "Oh, look at these people paying to eat garbage."
In the actual moment, it's been great.
Lauren will actually come out and
explain the different reasons that food goes to waste.
What's in front of you right now,
maitake mushrooms that were at the farmer's market
that were small,
squash blossom, a chimichurrion your plate,
beat up herbs.
There are so many other things.
I'm going to let you guys eat.
Food exists on a spectrum
and most people eat like a really narrow
slice near the perfect end.
How do we, like, expand that spectrum?
There are plenty of people
working at a huge scale to
try to change supply chains
or change how Whole Foods
manages their waste stream or whatever it is.
I would like to have our whole team....
you all rock.
It was so cool, thank you guys,
and thank you guys for joining us.
I really appreciate it.
I hope that it was
everything that you had imagined and more.
But I was trying to say,
"Hey, I think that there's a way to touch people."
Keep questioning yourself.
When you go to throw something out,
maybe you just haven't thought about it
and wrapped your head around it
because it's just what you've always done.
These items that are fine, they're delicious.
They just don't look...I mean,
they don't have their makeup on,
they're not perfect.
But what is that?
It's the inside that counts.
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