At a new pizzeria in San Francisco, diners sit beneath disco balls and fringed lights, sip wine, chat with friends, and eat food made with ingredients that usually end up in the dumpster.

“From our dough all the way up into the toppings, there is food waste in absolutely every single pie,” says chef David Murphy.

Murphy and Kayla Abe own Shuggie’s Trash Pie and Natural Wine.

Murphy makes dough using spent oats from an oat milk manufacturer and whey, a byproduct of cheese-making. He tops pies with blemished produce and incorporates off-cuts of meat and fish.

“The tuna belly, the fish collar, the fish head, the bones: All these things can be utilized in our cooking and in the way that we eat,” he says.

Every part of the food system contributes to global warming, from growing crops and raising livestock to packaging and trucking food to market.

So cutting back on food waste is an important way to reduce carbon pollution.

And Murphy and Abe want to help people learn that it can be delicious, inventive, and fun.

“This is a really serious topic and a scary one, and if we’re going to get people to engage with this, why not make it a fun experience?” Abe says.

Reporting credit: Sarah Kennedy/ChavoBart Digital Media