Re-Imagining How America Can Reduce Food Waste

Date TBA

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.

photo of Marco Canora
photo of Anna Chai

Anna Chai

Zero Point Zero Productions

photo of Kris Moon

Kris Moon

The James Beard Foundation

photo of Danielle Nierenberg

Danielle Nierenberg

Food Tank: The Think Tank for Food

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About
Format: Panel
Type: Session
Track: Food
Level: Intermediate