Please join us for Zero Waste Food on April 28th & 29th!
Through panel discussions on sustainable kitchen design, creating new connections in the food chain, repurposing of materials and reuse of food waste, leaders in the field will discuss their best practices and how they are making changes. Cooking demonstrations and lectures by the country’s most celebrated chefs will teach you innovative techniques for creating delicious food from what would often be deemed waste. Elective hands-on cooking sessions, covering a variety of topics, will allow you the opportunity to discover real-world applications and connect with the innovators of our time in small groups of 12 to 24 participants.
Day One: Reimagine
Gathering our ideas and visions for a more sustainable future; learning from those who have made those visions a reality; thinking outside the box – these are the goals of the Zero Waste Food conference. Day one will kick off at The New School with two panel discussions followed by a keynote address from Massimo Bottura. We’ll break for lunch, then resume at the Institute of Culinary Education (ICE), where attendants will be invited to attend their choice of demonstrations and lectures. ICE will also host a variety of hands-on sessions throughout the afternoon. All attendees are invited to round out the day with a cocktail reception – an ideal opportunity to network with presenters and fellow attendees.
Day Two: Repurpose
By drawing upon ideas that have proven to be successful and sharing them with one another, we can adapt and strengthen our individual practices and make a meaningful difference. Day two will begin at The New School with two panel discussions. We will break for lunch, then resume at the Institute of Culinary Education (ICE), where attendants will be invited to attend their choice of demonstrations and lectures. ICE will also host a variety of hands-on sessions throughout the afternoon.
Please purchase tickets here!
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