We’re wrapping up Zero-Waste Week here at Food Republic, but that doesn’t mean we’re done talking about food waste.
The Institute of Culinary Education, in partnership with the New School, will host the Zero Waste Food symposium next weekend in New York City. From Saturday April 28 to Sunday April 29, chefs, thinkers and nonprofit organizers will gather to talk about repurposing food waste, spaces and materials, butchering vegetables, sustainability, cooking sessions and more.
Renowned chef Massimo Bottura gives the keynote address, then experience Dan Kluger leading a demo, Missy Robbins talking about making the most out of a restaurant space and Jehangir Mehta turning scraps into something you want to eat every day. Mehta even gave us a little sneak peek of what he’ll discuss at the symposium on Instagram.
Hi all – Chef @jehangirmehta here, taking over Food Republic’s Instagram for a minute! This silky, garlicky soup from @graffitiearth is a delicious, no-waste recipe that allows you to use up all of those leftover vegetable scraps. The soup has a different flavor every time it’s made, based on what scraps I’ve accumulated that week. Coming up, I’ll be at the #ZeroWasteFood Conference at the Institute of Culinary Education, discussing repurposing food waste and sharing approaches to find new uses for what would be otherwise thrown away, from ugly vegetables to the by-products of food production. #FRTakeover #FRavorites #wasteddoc #earthday