Every week for the past six weeks, the menu has changed at a San Francisco restaurant and wine bar called Shuggie’s Trash Pie. That’s because the ingredients depend in part on what farmers plan to throw out on any given day. The kitchen also creatively reuses ingredients within the restaurant. They look for waste in other parts of the supply chain, too. The restaurant’s mission is to fight food waste.
David Murphy and Kayla Abe founded the restaurant. They previously started the Ugly Pickle(泡菜) Company, which makes snacks out of less-attractive vegetables that farmers have trouble selling. While making pickles, they saw the opportunity to do more.
“We saw that there was so much waste that we weren’t able to capture, mainly because food waste is unpredictable. People would come to us every week with requests like, ‘Can you pickle this? Can you use this in some way?’ We wanted to be able to capture a lot more of that.” So they opened a restaurant.
Shuggie’s Trash Pie opened in April, 2022, and after a couple of months of dealing with the usual challenges of starting a restaurant, the founders say they’re now able to focus on adapting to their suppliers, pivoting whenever something new appears. “We’re going to the farmers market every Saturday, filling our car and roof rack with things,” Abe says.
Inside the restaurant, what you notice first isn’t the mission but the design. The restaurant turns food waste into a party. The menu notes some of the unusual ingredients, like “withered(枯萎的) greens” and “not fully ripe tomatoes”, though Abe says there’s so much to say that it doesn’t all get included. At the bottom, under a heading that says “food waste paradise”, they explain why it’s so important to do this. Between 30% and 40% of all the food grown in the country is wasted. That’s not just a landfill problem, but a climate problem, and removing that waste could play a meaningful role in fighting climate change.
The founders want to help change what diners are willing to eat. They also want to inspire other restaurants to change.
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