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Feeding the Apple: New York’s Future Food Supply
April 18 @ 7:30 pm - 9:30 pm
Listing as per Museum of the City of New York, organizer of Feeding the Apple: New York’s Future Food Supply.
New York City is one of the world’s great food cities, brimming with culinary creativity and cuisines from around the world. At the same time, over a million New Yorkers have inadequate access to fresh, healthy food, and New Yorkers send over 2 million tons of food waste to landfills each year, while climate change threatens our food supply and the political environment imperils many agriculture workers.
How can we, as a city and as a world, transition to a more sustainable and equitable food system? What are the most far-reaching and provocative proposals for the future of food in New York? Dan Barber, chef and co-owner of two restaurants, Blue Hill in Manhattan’s Greenwich Village and Blue Hill at Stone Barns in Pocantico Hills, NY, joins New York Times Food reporter Julia Moskin for a conversation about how we can rethink what, and how, we eat.
A food industry revolutionary, Barber most recently spearheaded a pop-up restaurant, wastED, where he and guest chefs from around the country served meals composed entirely of ingredients destined for the garbage. From seeds to soil health to stem-to-root eating, Barber and Moskin will discuss what kind of menu will meet the challenges of the future—and do it deliciously.
Tickets are $30 for adults; $25 for seniors, students, and educators (with ID); $20 for Museum Members.
Includes Museum admission.
For more details or to purchase tickets to Feeding the Apple, click: mcny.org/event/feeding-apple-new-yorks-future-food-supply