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This is a related program for the exhibition Designing Waste: Strategies for a Zero Waste City.
Can design help restaurants and food service facilities go zero waste? In the third and final program related to the Designing Waste exhibition, currently on view in the Center for Architecture galleries, a chef, a proprietor, and a sustainability expert present and discuss the design interventions that have helped them reduce food waste, improve recycling, and move towards a circular economy.
Introduction:Christina Grace, CEO and Founder, Foodprint Group; Co-author of the Zero Waste Design Guidelines
Speakers:Camilla Marcus, Founder, west~bourneElizabeth Meltz, Director of Health, Safety, and Environment, Eataly Kelly Jacques, Operations Manager, Breads Bakery
Moderator:Andrew Blum, Curator, Designing Waste