Presented by the Institute of Culinary Education ([ Ссылка ]) and the Food Studies Program ([ Ссылка ]) at The New School ([ Ссылка ]) in collaboration with the Tishman Environment and Design Center ([ Ссылка ]).
Creating more sustainable food networks is one of the crucial challenges of the 21st century.
The New School | [ Ссылка ]
Zero Waste Food will bridge the gap between research and practice, and draw upon the perspectives of academia, activism, food business, chefs and food producers, in order to synthesize our shared goals and strategies. Throughout the conference, luminaries in the food industry will share their ideas for change and their visions of the future. 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.
We want to do more than talk about food waste. We want to give you the tools to help solve the problem.
Speakers:
- Fabio Parasecoli
- Massimo Bottura
In an ever-evolving industry, the Zero Waste Food conference will present a fresh perspective on food waste and sustainability, and create a community of like-minded scholars, culinary professionals, and food lovers. What’s more, we’ll give you the tools to incorporate our shared vision into your daily practices.
Location: The Auditorium, Alvin Johnson/J.M. Kaplan Hall
66 West 12th Street, New York, NY 10011
Saturday, April 29, 2017 at 9:30 am to 5:00 pm
