Ep 3. Inedible to Edible

In Future Food season 1 episode 3, titled "Inedible to Edible," host Simonetta Lein and chef Spike Mendelsohn explore the possibility of turning inedible food waste into edible and delicious meals.

The episode begins with Lein and Mendelsohn visiting a recycling center in Philadelphia to see the amount of food waste that is generated by restaurants and supermarkets. They discover that a large portion of this waste is perfectly edible and could be repurposed into new dishes.

Next, the duo visits the headquarters of ReGrained, a company that transforms discarded grain from breweries into healthy snacks. Mendelsohn uses ReGrained's barley flour to create a delicious pizza crust.

Lein and Mendelsohn then head to City Harvest, a nonprofit that rescues excess food from restaurants and redistributes it to those in need. While there, they see firsthand how the organization is reducing food waste and helping to feed those who are food insecure.

In the second half of the episode, Lein and Mendelsohn focus on transforming inedible food waste into new dishes. They visit a farm where they learn about utilizing food scraps to feed animals, ultimately contributing to a more sustainable food system.

Finally, the duo heads to Seattle where they meet with a company that creates gourmet meals from food waste. They taste a meal made entirely from ingredients that would have otherwise been tossed out and discuss the importance of reducing food waste on a larger scale.

Overall, "Inedible to Edible" showcases the innovative ways in which food waste can be transformed into delicious and nutritious meals while emphasizing the importance of reducing our footprint on the planet and creating a more sustainable food system.