In April 2017, the Institute of Culinary Education (ICE) and The New School partnered to roll out the Zero Waste Food conference to focus on how we can discover better methods for the way we produce, distribute, consume and dispose of food in the environments where we cook and where we eat.
The 2-day conference bridged the gap between research and practice, and drew upon the perspectives of academia, activism, food business, chefs and food producers. The keynote address, delivered by Massimo Bottura, chef/owner of the award-winning Osteria Francescana in Modena, Italy, set an inspirational tone for the conference and drove home the idea that chefs can be the voice of change. Throughout the two-day conference, food industry luminaries shared their ideas for change through panel discussions and demonstrating innovative culinary techniques for eliminating food waste. To learn more about the Zero Waste Food conference, visit http://www.ice.edu/ZeroWasteFood.
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