Food for Thought: Sustainable Bites and Rethinking the Overproduction of Food in the Nation’s Capital
By Safiya Farooq (3/2/25) — Washington, D.C.
As I stepped into Seylou Bakery in Washington, D.C., I was immediately struck by how different it felt from a typical bakery. Near the entrance, a map labeled “Seylou’s Sourcing Guide” caught my eye, detailing the origins of its locally sourced ingredients and setting the stage for a deep commitment to community and sustainability. The rich scent of freshly baked bread filled the air, and beyond that, there was an unmistakable energy–a palpable sense of purpose. The space, with its minimalist design, exposed brick walls, and open kitchen, but what truly sets this place apart is its commitment to sustainability.
When I spoke with Jonathan Bethony, Seylou’s co-founder and head baker, he summed up their approach with a simple yet profound mantra: “Somebody’s gonna eat it.” Whether donating surplus loaves, repurposing overbaked bread, or partnering with local farmers to feed what’s inedible to animals, Seylou operates with a circular mindset, challenging the waste-heavy norms of the food industry.
The Seylou tour deepened my appreciation for its innovative practices. I sampled its renowned rye cookies (dare I say the best in D.C.?) and marveled at the grain mill in action, where whole grains are transformed into house-milled flour. This glimpse into the bakery’s operations perfectly complemented its sustainable philosophy.
Food waste is a significant issue in Washington, D.C. According to Zero Waste D.C., the commercial sector discards over 85,000 tons of food annually. Yet, businesses like Seylou and Too Good To Go challenge these waste-heavy norms. Too Good To Go, an app-based service that helps restaurants and stores sell surplus food at a discount, makes sustainability both accessible and affordable. I’ve personally taken advantage of this service on several occasions. On one memorable afternoon, I picked up a surprise bag from a local bakery for just $5. The bag contained a fresh croissant, a rustic sourdough loaf, and a pastry that would have otherwise been thrown away. Each item was a delicious testament to the power of resourceful innovation.
I typically use Too Good To Go once or twice a week. Not only does it introduce me to a range of delightful culinary surprises, but it also saves me around $10 to $15 per outing (like the time my friends and I got a dozen Krispy Kreme donuts for $5!). Its variety of options, from hearty meals to light snacks, makes it perfect for college students whose late-night cravings are met with quality food at a fraction of the price, all while helping reduce food waste.
Chris MacAulay, the VP of Too Good To Go, envisions a future where waste reduction becomes second nature for businesses. “The ideal future for Too Good To Go involves a combination of policies and businesses taking proactive steps to reduce their environmental impact,” he explained during our conversation. His vision resonates with the innovative practices I saw at Seylou Bakery.
Both Seylou and Too Good To Go address a critical environmental challenge and remind us that sustainability doesn’t have to be complicated—it just takes commitment, creativity, and a willingness to rethink what we consider waste. My experiences in Washington, D.C., whether savoring a perfectly crafted sourdough loaf or unwrapping a surprise bag, have shown me firsthand that small changes can lead to a more sustainable future.
These models redefine food waste–what better place to start than in the nation’s capital?
