GoodFill makes unwanted yet edible food accessible on the streets of NYC by the simple means of an illuminating salvage bag – it is a grassroots effort, implemented to redistribute surplus food from grocery stores through a localized network of designated drop-off spots.
In exploring NYC’s food system, supply, and distribution network, we started imagining creative ways to bring innovation to this complex system. We zoomed in on how grassroots efforts could improve food safety. Our research unveiled a huge potential to localize and systematize edible but non-desired food to people who could consume it. The GoodFill offers the opportunity of another layer of food collection, one that is not limited by health codes and city protocol. We’ve prototyped the Goodfill bag to reimagine food-sourcing at a micro-level so that any business, school, home, and individual can create what is called >>second-generation food<<. Once established, the Goodfill Surplus Network would grow organically as more and more participants recognize the drop-off locations for the GoodFill bags. The GoodFill bags would be clearly identifiable by design, made of compostable and recycled material, and available in three sizes. They would be printed with glow-in-the-dark pigment to be easily recognized on the streets. The rolls of bags would be available at retailers, public buildings, and in parks. Our idea is to mainstream the bags so that hungry New Yorkers recognize the bags as food they can still eat without having to dig through black garbage bags or rely on daily monetary donations. Ultimately, it would remove the stigma of collecting and consuming second-generation food. Food from GoodFill bags would be a socially-accepted behavior of sustainable living. This is a project by Andrea Burgueño, Cameron Hanson, Christopher Lopez, Christian Smirnow and Jack Wilkinson from MFA Transdisciplinary Design at Parsons School of Design.