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Zero Waste Food: Reimagine/Repurpose

April 27, 2017 - April 28, 2017


Imagine a system where nothing goes to waste and materials are constantly repurposed…a system where the byproducts of one activity become the resources for another…welcome to the Zero Waste Food Conference.

What would the world look like if we produced no food waste? How would our daily practices be affected? Could we make a significant impact on our communities? Is such a world feasible? The Zero Waste Food conference — a conference presented by the Institute of Culinary Education (ICE) and The New School featuring industry leaders and visionaries — will tackle these questions and more.

Kicking off right after Earth Day on April 28-29, the two-day conference begins each morning with panel discussions on such topics as sustainable restaurant kitchens and repurposing food waste. Attendees will spend their afternoons putting ideas into action with a host of culinary demonstrations and hands-on cooking sessions taught by ICE chef instructors joined by industry experts. Learn how to butcher a whole hog with Mangalitsa by Møsefund and ICE chef Charles Granquist. Join MISFIT Juicery co-founders Ann and Phil for a primer in concocting delicious and nutritious juices with recovered fruits and vegetables. Or, watch Madeline Holtzman, vice toaster of Toast Ale NYC make beer from bread scraps.

Whether you’re a student, employed in the food industry or simply passionate about food, the conference will equip you with valuable lessons and skills to apply to your daily lives and business practices.

For the full schedule of classes and panel discussions, click: www.zerowastefood.com/schedule

To register for the Zero Waste Food Conference, click: www.eventbrite.com/e/zero-waste-food-reimaginerepurpose-tickets-31933420721


April 27, 2017
April 28, 2017
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