Closer to home...Through the help of some of Ontario's top chefs, the Green Living Show showcased gourmet dishes made from discarded produce to convince people that delicious meals can be made from roots, stems, bones and other items typically thrown away
Further away from home, in NYC, Blue Hill – Blue Hill at Stone Barns ran a pop-up restaurant through March where top chefs cooked with food waste. The pop-up was called wastED, devoted to the theme of food waste and re-use, and even the tabletops were slabs of mycelium, an all-natural and biodegradable plastics substitute.
Closer to home…Through the help of some of Ontario’s top chefs, the Green Living Show showcased gourmet dishes made from discarded produce to convince people that delicious meals can be made from roots, stems, bones and other items typically thrown away.
To demonstrate the magnitude of Canada’s food waste problem, Green Living Enterprises rallied together chefs, farmers, researchers and local government advocates around the “Mindful Plate” food feature at the 2015 Green Living Show in Toronto, which ran last week.
The Toronto Food Policy Council estimates that about $27 billion worth of food produced and sold in Canada is wasted every year, and of that, approximately $13 billion is discarded at the consumer level. A recent University of Guelph study on Food Waste estimates the average Canadian household wastes 4.5 kilograms of food per week.
The show also featured expert refrigerator organizing tips to ensure that fruits and vegetables do not spoil before their time.