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  • John Pabon

    This is an amazing project that I wish every success in the world. As an American living in China, I see tremendous amounts of food waste everyday. It's part and parcel of restaurant dining to order far more than one can consume, with food just ending up in the bin afterwards. I hope the idea of more "sustainable" dining begins to take hold here, especially with increasing wealth and potential for waste.

  • June Z

    Awesome article. I was researching a project on urban farming and food deserts and saw some cool sustainable, closed loop farming last time I was on the east coast. Reeeally wanted to get to the Plant in Chicago but didn't have a chance. There's a lot of great stuff happening out there if you pause and look around.

    Check out the "kill your lawn, plant a garden" movement in LA http://lagreengrounds.org/

  • Every Last Morsel

    This is brilliant! I'm glad your visit to Chicago was so fruitful (har har). And I see from your blog that you met Dana Franz at FoodShift. We're excited to see where this journey takes you. If we can be of any help then please let us know!

  • Jackie Ramirez

    Wow, thanks for sharing your work! This will definitely inspire other public health students/fellows. I'd love to know more about your nextsteps. All the best on your business!

    • dsuslan

      Thanks, household waste is big piece of the food waste pie!

  • Alessandra Rizzotti

    I absolutely love your business idea. When do you plan to launch it and will you scale it to other cities?

    • dsuslan

      Thanks Alessandra! I plan on launching next October 2014. The plan is to create a model that is replicable to other cities.

      • jgredell

        Hi Daniella! This is actually being done in my area by a company called Winter Sun Farms. You might want to reach out to them for some pointers. We receive their frozen veggies & tomato sauce as part of our CSA share in the winter. JoAnn