Shuggie's recycles food waste into pizza toppings like Parmesan furikake and garlic fluff, but the goal is to reduce waste in the first place
estimated greenhouse gas emissions from food waste in America each year are the equivalent of running 42 coal-fired power plants .in California, researchers at Santa Clara University found one-third of marketed crop yields were left behind in hand-picked fields. Greg Baker, lead author of the study, says market prices can dip so low it’s not worth the labor cost to harvest or package, or farmers may not bother harvesting produce with cosmetic issues they know retailers will turn down.
In its first few weeks open, Shuggie’s has already made some tweaks based on changing waste streams. The usual 20-30 pounds of excess mussels that the restaurant gets every week ballooned to 80-90 pounds in the week after Mother’s Day; Murphy agreed to accept them, preserving them to extend shelf life. But Shuggie’s has had to turn down other offers. Some just don’t fit, like whole wheat flour that doesn’t match their pizza dough recipe or short-coded feta .
Market demand is growing. Miles Mountjoy, a sales specialist at Monterey Fish Market has seen fish offcuts go in and out of fashion in fine dining. Plus, “in a lot of other communities, [fish heads and collars] never [stopped] being popular,” he says; immigrant communities and restaurants in the area already bought a steady stream of fish heads. This isn’t news to Abe, who grew up in a Japanese household where fish bellies were considered prime cuts.
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