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It's really interesting point about being visual to showcase how the food is being made and served to you. It could be very educational, like you said you felt you learned something from the Chopped show. Some of the restaurants here have done it in a really compelling way (in your word is to create the enjoyment). I wonder: does it help to reduce the food waste by seeing how the meal is made? It will be interesting to find out more by visiting and having a conversation with the managers or business owners in some of the restaurants here in SF. (For example: Din Tai Fung in San Jose, SF and Boudin Bakery & Cafe at Fisherman's Wharf, both places you can see the chef handling the flower, dough, and techniques applying in the food. )

The hypothesis is: People will be more conscious and waste less food by learning the process of creation of the meal they are enjoying.

Your thought on leftovers is interesting. I wonder how other people handle their leftovers? Sometimes I like to use leftovers to create another meal as well. Taking leftover curry for instance, you can dilute the curry with some water and put some noodle and vegetable into it. It could become another dish that you could enjoy instead of wasting it.

I'm really appreciate your response to my article.
 Looking forward to continue our conversation!