How Social Events Are Reimagining Food Sustainability

Food waste and sustainability are often discussed in panel discussions, Netflix documentaries, or reflected in the use of reusable cups and utensils at event venues, but Anomaly Coffee Co. is taking its commitment to food sustainability a step further. By hosting interactive social events that spotlight upcycled food and how they are using every ingredient to combat waste, they are making food sustainability more approachable and exciting! Hearing the term upcycled food piqued my curiosity, and I’m glad I had the opportunity to learn more about it at Anomaly Coffee Co. and Leah Thomas’ (@greengirlleah) Make Your Own Syrup and Mocktail Tasting event. Could engaging, community-centered experiences like this be what the food sustainability movement has been missing?

Frustrated by the amount of waste in the food and beverage industry - and driven by a shared belief that “businesses, cafes, and restaurants should be held responsible for their waste” - Nick and Noah founded Anomaly Coffee Co. Based in Los Angeles, where over 4000 tons of food waste is produced each day, they set out to solve this problem in a way that could have a ripple effect on the industry as a whole. By partnering with FoodCycle LA to rescue surplus produce from farmers’ markets and rethinking how ingredients are used, Anomaly is reimagining what food sustainability can look like. But their approach is not just limited to waste reduction; it is changing how people experience sustainability.

I didn't just have fun and make tasty syrups at the Make Your Own Syrup and Mocktail Tasting event, I took part in meaningful conversations about shifting attitudes towards food sustainability, discovered creative ways you can use one fruit, and first-hand saw how events like this can contribute to the movement. Community-centered events offer something unique: the opportunity to blend the social and fun with the educational and informative. Unlike panel discussions, books, and documentaries, where the message can often feel one-sided, events like this spark conversation that flows both ways. For me, my connection to sustainability felt more personal by interacting with the process, hosts, and other attendees. There are three key features that I believe make the Make Your Own Syrup and Mocktail Tasting event stand out as a model for reimagining food sustainability: education and accessibility, intention and creativity, and community.

Education and Accessibility

“You can do this at home, but we wanted to show you how,” Nick shared, emphasizing how sustainability or their processes are not reserved for professionals and experts, but accessible to everyday people. This quote, as simple and short as it is, really encapsulates this event’s educational value. Personally, I did not know all the ways you could use one fruit to make five different products before coming to this event. I already take small steps in my daily life to reduce waste, but this experience pushed me to consider how I can do more, especially in the kitchen. Nick and Noah walked attendees through their process of how they utilize every ingredient from sourcing to the finished product, sharing innovative methods they workshopped in their Lab. With tools and ingredients shared across communal tables, we were encouraged to experiment with flavors and ratios, interact, and share regardless of our own skill levels. This event made learning more about this topic truly accessible, as I didn’t need any prior knowledge to participate in the syrup making. By making the experience collaborative and hands-on, Anomaly turned education into something inclusive and tangible, breaking barriers and attitudes that often make sustainability feel inaccessible and distant.

Intention and Creativity

From the moment I stepped into Anomaly Coffee’s space, it was apparent to me that every detail of this event was created with intention and purpose. The table settings were thoughtful, the welcome punch made with cabbage, lettuce, and plum (don't knock it until you try it) was surprisingly delicious, and the dehydrated fruit snacks using leftover pulp and rind were incredible! I wouldn’t have thought to reuse pulp and rind in that way, much less add cabbage and lettuce to my punch - and here it is being served to a crowd and tasting amazing. This isn’t just waste reduction, it is an art to be able to turn overlooked and imperfect ingredients into something creative and delicious.

Sustainability, creativity, and hospitality are all interconnected, and this was apparent to me through my conversations with the Anomaly founders. Noah shared, “food waste can be fun, engaging, and crafty,” emphasizing that sustainable practices don’t have to be boring - they can be inventive. Nick added that “restrictions and parameters create an environment for creativity,” and I could see this philosophy come to life throughout the event. Noting that a little bit of forethought and intention can go a long way in creating memorable experiences, Nick reminded me that hospitality is just as much about creativity and detail as it is about food and methods. Anomaly Coffee Co. is providing educational opportunities, growing a community, and fostering the creativity needed to reimagine food culture and sustainability.

Community

One of my favorite things about the event was getting to laugh, share tips, and try everything out with the people around me. Everything is more enjoyable when you have people to share it with - and sustainability is no exception to that rule. The social engagement that Anomaly fosters is intentional, and it's working. The energy at the event felt open and collaborative, everyone had something to contribute, whether it was a flavor suggestion, a new idea, or their excitement. As Noah shared, seeing how excited people are about these kinds of events and the work he is doing has changed his outlook on the food sustainability movement as a whole, reaffirming to him that it can be elevated, social, and joyful. Nick and Noah are not just teaching about the possibilities of food waste, but are reimagining it as a tool for innovation and connection. Sustainability is not just limited to individual action, it thrives in community.

There is so much room for creativity and collaboration in the food sustainability movement, and Anomaly Coffee Co. and Leah Thomas are cultivating a great environment where people can come together to learn, share, and create with intention! The trio certainly has a knack for turning upcycled food from a concept into a tangible and community-driven experience. What could have been another infographic, panel discussion, or conversation about food waste became a personal, inspiring, and sensory experience. Engaging and community-centered experiences like Anomaly Coffee Co. and Lea Thomas’ Make Your Own Syrup and Mocktail Tasting event are reimagining the future of food sustainability to be creative, intentional, and educational!

- Allyssa Salcedo