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MOLD Issue 03: Waste

The numbers are daunting. One third of the food we produce (about 1.3 billion tons) is wasted every year. Issue 3 celebrates “waste” as a valuable resource for the future. From designing microbes for carbon-rich soil futures to building cities around waste reduction practices, companies are transforming landfill fodder into scalable solutions for making biofuel and reducing postharvest spoilage. With food insecurity increasing, we embrace the pioneering approach of dignity in dining through inclusive spaces—cultural and as part of the commons—dishing out nutritious, fresh and delicious meals. Whether its through food pantry networks or community fridges, getting food to those who most need it is our collective mandate.

With writings and artwork from chef Massimo Bottura (Osteria Francescana/Food for Soul), Maura Shea (Feeding America), Natsai Audrey Chieza (FaberFutures), David Zilber (noma), Nicola Twilley (Gastropod), Marta Giralt (Central Saint Martins), Justinas Vilutis, Team Rolfes, Thomas McCarty, Corey Olsen, Paula Petkova (Fosters + Partners) and Ariel Lauren Wilson (Edible).

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