Re-Imagining How America Can Reduce Food Waste
Food waste is a growing epidemic in the U.S. with about 130 billion pounds of food discarded each year. But chefs have a different perspective on waste. They see bruised produce, seeds and scraps as building blocks for creating dishes that are better for our health, our taste buds and the planet. That's why the chef community is actively fueling a movement to help all of us re-imagine the food we're about to throw into the trash as an opportunity for discovering new and exciting ways to eat.
[Programming descriptions are generated by participants and do not necessarily reflect the opinions of SXSW.]
Programming descriptions are generated by participants and do not necessarily reflect the opinions of SXSW.
Marco Canora
Hearth
Anna Chai
Zero Point Zero Productions
Kris Moon
The James Beard Foundation
Danielle Nierenberg
Food Tank: The Think Tank for Food