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Make Food Not Waste: A Community Feast Event
September 30, 2018 @ 10:00 am - 4:00 pm EDT
An all-volunteer team from across the community will host Detroit’s first Make Food Not Waste—A Community Feast on September 30, 2018, at Eastern Market’s Shed 5 from 10 am – 4 pm.
This FREE event features dishes made by local chefs from high-quality food that would otherwise go to waste, plus chef demos and an array of expert presenters that will give people easy, effective, everyday ways to reduce the amount of food wasted at home. The event will also highlight the many businesses, organizations, and individuals from the community that are already addressing wasted food, an issue with wide-spread economic, environmental, health and social impact.
Local chefs who have signed on to create the dishes include:
Andy Hollyday from Selden Standard
Ederique Goudia from the soon-to-be-opened Gabriel Hall
Hell’s Kitchen contestant Hassan Musselmani from The Drunken Rooster
James Rigato of Mabel Gray
Phil Jones of City Food Community Concepts / Ms. Ruth’s Catering
Ben Hall of Russell Street Deli (who will be signing copies of a new James Beard Foundation cookbook focusing on food waste)
Experts from local and national organizations, including Detroit Food Policy Council, Michigan State University, World Wildlife Fund, the James Beard Foundation, Detroit Public Schools, and Wayne State University’s Detroit Feedback Loop will present hands-on activities and talks. In addition, the Detroit Food Policy Council will host its annual Food Power Awards at 1 p.m.
Wasted food, good food that can otherwise be eaten, is one of the main drivers of climate change and consumption of resources. In the United States, we waste approximately 40% of the food we grow, primarily in our households. This waste costs households approximately $2000 a year for a family of four, warms our environment by streaming the powerful greenhouse
gas methane into the atmosphere and wastes our water, transportation, and financial resources. Fortunately, individuals can make a big difference by simply doing things like eating leftovers, planning meals, understanding “best by” and “use by” dates on labels, repurposing scraps and composting.
At Make Food Not Waste, attendees will learn how to adopt these simple behaviors that will save them money, change health outcomes, encourage creativity in the kitchen and protect our resources.