Mold 03 Autumn Winter 2018/2019

Although we currently waste 1/3 of the food we produce, designers are proving that food waste might be one of our most valuable resources for the future. Chef Massimo Bottura rallies chefs to pioneer the dignity in dining movement; why the food waste problem is purpose built for architects to tackle, material Futures with Central Saint Martins’ Marta Giralt; a food waste manifesto; fighting climate change by designing soil; Nicola Twilley on how the community fridge movement can be a triumph of the commons; prototyping for perishables with Feeding America’s innovation team, IDEO on closing the loop, chef David Zilber of noma challenges us to think beyond fermentation, what the fridges of the futuremight look like, how to build a fatberg, arguing for a parasitic ethics for food waste and recovery, how Apeel is using food waste to preserve food, bio-bean is powering London’s double-decker buses with coffee, and Plentiful asks their customers to please RSVP. Special double cover Issue.