Creating more sustainable food networks is one of the crucial challenges of the 21st century.
The New School and the Institute of Culinary Education (ICE) have 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.
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.
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.
Through panel discussions on sustainable kitchen design, creating new connections in the food chain, repurposing of materials and reuse of food waste, leaders in the field will discuss their best practices and how they are making changes. Cooking demonstrations and lectures by the country’s most celebrated chefs will teach you innovative techniques for creating delicious food from what would often be deemed waste. Elective hands-on cooking sessions, covering a variety of topics, will allow you the opportunity to discover real-world applications and connect with the innovators of our time in small groups of 12 to 24 participants.
Day One: Reimagine
Gathering our ideas and visions for a more sustainable future; learning from those who have made those visions a reality; thinking outside the box – these are the goals of the Zero Waste Food conference. Day one will kick off at The New School with two panel discussions followed by a keynote address from Massimo Bottura. We’ll break for lunch, then resume at the Institute of Culinary Education (ICE), where attendants will be invited to attend their choice of demonstrations and lectures. ICE will also host a variety of hands-on sessions throughout the afternoon. All attendees are invited to round out the day with a cocktail reception – an ideal opportunity to network with presenters and fellow attendees.
Day Two: Repurpose
By drawing upon ideas that have proven to be successful and sharing them with one another, we can adapt and strengthen our individual practices and make a meaningful difference. Day two will begin at The New School with two panel discussions. We will break for lunch, then resume at the Institute of Culinary Education (ICE), where attendants will be invited to attend their choice of demonstrations and lectures. ICE will also host a variety of hands-on sessions throughout the afternoon.