The issue of food waste is a big one – from the farmer to the supermarket to your plate, up to 40% of food gets wasted. Studying design for social innovation at university with a focus on waste reduction, Brooklyn-based Josh Treuhaft began a supperclub with a difference, using salvaged foods to prepare a six-course dining experience. Held each month in Williamsburg, Salvage Supperclub utilises food donated by local stores and farm stands that have been slated as trash due to being overripe, wonky or bruised. At the supperclub, guests are invited to sit at a long table set inside a repurposed dumpster for $50 a head.