Mold magazine is focused on helping create better environment friendly visions about how we produce and consume food. After the two first issues respectively dealing with the role of microbes in producing delicious food and how tableware design and furniture can create new rituals around the dining table, this third issue explores the many ways food waste can be reused as resource for the future, especially that we are currently wasting one third of the total amount of food we produce! Featuring articles on inspiring chefs behind a whole new dining movement, why food waste issues are so relevant for architects to tackle, ideas on the connection between soil design and fighting climate change, what the fridges of the future might look like, and, many more brilliant and inspiring stories.