Wastecooking

The United Nations' Food and Agriculture Organization estimates that one-third of all food produced globally is ultimately thrown away. Filmmaker Georg Misch's Austrian documentary follows chef and author David Gross as he travels through five European countries to show how wasteful habits and reckless business decisions can be reversed in the pursuit of rescuing fresh food from disposal. Some of Gross's efforts involve dumpster diving, and he seems to have extraordinary luck in finding whole food items—including many sealed in plastic wrapping—that are still fresh or ripe despite very minor bruising. Elsewhere, Gross speaks with agricultural activists who argue against the tradition of not using farm-grown fruits or vegetables with aesthetic imperfections. And for the carnivores, Gross is tutored by a chef who advocates using sections of animal anatomies that are routinely tossed away under the mistaken belief that they have no taste or nutritional value. Wastecooking also reminds viewers that it's not just a question of dining choices—Gross motors about Europe in a vehicle fueled with used vegetable oil, while a European Parliament cafeteria manager explains how the waste from the building's dining hall is transformed into bio-fuel. A fast-paced, entertaining, and thought-provoking film featuring a charming host (and subtle activist), this is highly recommended. Aud: C, P. (P. Hall)