Zero Waste Chicago Encourages Sustainability

By Julian Hayda, Jerome McDonnell
Dishes using scraps and other ignored bits comprise the menu at chef Dan Barber’s WastED, a pop-up project at one of his Blue Hill restaurants intended to shed light on the waste of food, on March 19, 2015 in New York.
Dishes using scraps and other ignored bits comprise the menu at chef Dan Barber's WastED, a pop-up project at one of his Blue Hill restaurants intended to shed light on the waste of food, on March 19, 2015 in New York. Mary Altaffer / Associated Press
Dishes using scraps and other ignored bits comprise the menu at chef Dan Barber’s WastED, a pop-up project at one of his Blue Hill restaurants intended to shed light on the waste of food, on March 19, 2015 in New York.
Dishes using scraps and other ignored bits comprise the menu at chef Dan Barber's WastED, a pop-up project at one of his Blue Hill restaurants intended to shed light on the waste of food, on March 19, 2015 in New York. Mary Altaffer / Associated Press

Zero Waste Chicago Encourages Sustainability

By Julian Hayda, Jerome McDonnell
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Several American cities have committed to reduce their waste. Chicago has yes to do so, explicitly. That’s where Zero Waste Chicago, a new nonprofit, steps in. They build partnerships and produce events that encourage businesses and consumers to reduce garbage and food waste, and increase recycling and composting. They’re studying what the city of Chicago is doing to meet standards already set by cities like New York and San Francisco. The campaign, developed on Instagram, is very social-media savvy. Two co-founders of Zero Waste Chicago, Bailey Warren and Moira Kelley, join Worldview to discuss their efforts, and how to get involved.