In this week’s Excite Talk series, Josh Treuhaft of Salvage Supper Club discusses how his personal concerns about turning food scraps into edible recipes led to the launch of his pop-up restaurants in retrofitted demolition dumpsters. Treuhaft wanted to “change mind through design” both of how a dumpster could be a warm, communal space and how food that would otherwise be wasted could be transformed into a dining experience. Salvage Supper Club features a six-course menu, all created from food scraps.
This new video series highlights thought leaders, innovators, and influencers who participated in the Specialty Food Association’s Excite Talks at the Summer Fancy Food Show. Go to videos on specialtyfood.com for more in this series.