In a matter of weeks, our third class will present their thesis projects on stage at the SVA Beatrice Theater. One of the unique aspects of DSI is the diversity of our students, in their interests, their experiences and the cultures from which they come. Twenty-four countries (and counting) have been represented, with interests as…
“Why I came? I was interested in using design to do something that mattered other than selling more products of some sort, I guess. I had been working in a consumer insights consulting, like in a marketing consulting firm for a while and I was getting a little tired of doing that work and so…
One can well imagine that the typical DSI applicant is an idealist. We who are interested in what Daniel Pinchbeck once called the ‘brilliantly nebulous’ field of Design for Social Innovation are those who are imagining the world as a different and hopefully better place. But alumnae Josh Treuhaft explains that while our program might attract idealists, it eventually makes pragmatists out of them.
by Josh Treuhaft
“Inspiring and empowering anyone who cooks and eats to make the most of the food in their lives.”
It’s a balmy Sunday night in late June in San Francisco, post-Pride parade, and I’m about to eat dinner in a pristine blue dumpster in a dead-end SOMA (South of Market) street. The event, Salvage Supperclub, seeks to draw attention to food waste and encourage home cooks to not throw out less than ideal, yet still edible stuff.
Josh Treuhaft is a crossbreed – a designer, a strategist and a sustainability advocate – interested in tackling complex social and environmental challenges. He’s a creative problem solver, a storyteller, and a collaborator and believes very strongly that all of those skills are critical to creating change. He studied Industrial Design at the Umeå Institute…
In an era when adventurous eaters are constantly on the hunt for the newest, coolest and most innovative dining experience — that they can, no doubt, tweet and Instagram — New Yorker Josh Treuhaft came up with the idea to educate diners about food waste via a multicourse, produce-centric meal served in a Dumpster, which has been outfitted as a cozy dining room.
One of our favorite conferences of the year is always this one, created by students of RISD and Brown in Providence, Rhode Island. This year ABWxD focused on celebrating and supporting design processes and solutions that support a society that is inclusive.
Headed by DSI Alumni Ambassadors Monica Snellings and Josh Treuhaft, the group will provide a platform for our growing DSI Alumni. Look for more news to come soon.
What’s it like dining in a dumpster? Ask Josh Treuhaft. He has recently hosted five gourmet dinner parties in a retrofitted demolition dumpster in Brooklyn, N.Y. What’s even more surprising is that the culinary creations — like roasted parsnip apple and potato soup and babaganoush with roasted cumin carrot hummus on toast — are all made from slightly bruised or overripe fruits and vegetables and past-expiration date foods that were headed for the garbage dump. The food is donated from local farmers markets, co-ops, restaurants and sometimes friends.