Schedule

Begin each day with panel discussions at The New School, followed by demos, lectures, and hands-on sessions at ICE.

General admission includes access to all four panel discussions and the conference keynote – plus your choice of one demo – during the two-day conference. Make the most of your experience by adding on a hands-on cooking session and attending our cocktail party!

Zero Waste Food: Reimagine . Repurpose Logo

Friday – April 28th
Day One: Reimagine



PANEL DISCUSSIONS & KEYNOTE
All panel discussions and conference keynote are included in your general admission ticket.

 

9:30-10:45am
Reimagining Sustainable Restaurant Kitchens
Professional kitchens – both in restaurants and in institutions such as schools, hospitals, and prisons – can be made more energy-efficient and more sustainable in terms of their use of waste. Design and new technologies can contribute to create better appliances and environments for culinary professionals.
Panelists: James Feustel, Elizabeth Meltz, Robert Laing, Sara Brito
Moderator: Alan Someck

 

11:15am-12:30pm
Reimagining Sustainable Connections Within Food Chains

Food chains – connecting producers to distributors, manufacturers, retailers, and consumers – play a crucial role in contemporary food systems. What improvements can be implemented in the connections among stakeholders to make food more accessible, affordable, and sustainable, while reducing overall food waste?
Panelists: Marcel Van Ooyen, Thomas McQuillan, Jessica L. Roberts, Eric Stone
Moderator: Fabio Parasecoli 

 

12:30-1:30pm
Massimo Bottura
Massimo opened Osteria Francescana in 1995 in his hometown of Modena, Italy. Over the past decade he has become the leader of the contemporary Italian kitchen. In June 2016, Osteria Francescana was awarded the No. 1 position on The World's 50 Best Restaurants list. Through Food for Soul, the non-profit organization founded by Massimo, he aims to empower communities to fight food waste through social inclusion. His goal is to encourage public, private and non-profit organizations to create and sustain community kitchens around the world. Each project aims to bring a sense of dignity back to the table by promoting the values of art and beauty, encouraging solidarity within local communities and recovering food, places and people. The Refettorio initiatives he launched during the Milano Expo in 2015 and the Rio Olympics in 2016 reflect this approach, offering a relevant template in rethinking food distribution and consumption.


1:30-3pm

LUNCH & TRAVEL BREAK
Resume at the Institute of Culinary Education
225 Liberty St, 3rd Fl


DEMOS
One demo during the two-day conference is included in your general admission ticket. On the day you aren't attending a demo, consider signing up for a hands-on cooking session!

 

3-3:45pm
Chef Dan Kluger of Loring Place
Join Dan Kluger, chef/owner of Loring Place in NYC for an inspiring cooking demonstration featuring innovative and delicious dishes that eliminate food waste.

 

4:15-5pm
Whole Hog Butchery with Mangalitsa by Møsefund
Join owner of Mangalitsa by Møsefund, Chris Andersen; brand ambassador Patrick deMunecas; and ICE chef-instructor and butcher Charles Granquist for a whole pig butchery demonstration, followed by a salumi tasting.

Note: If you choose this demo, we highly recommend signing up for ICE Chef Sabrina Sexton's hands-on cooking session on 4/29, where she and Patrick deMunecas of Mangalitsa by Møsefund will guide you through recipes using a variety of offcuts from the butchery demonstration and explore the merits of cooking with this specialty breed.


3-5pm

HANDS-ON COOKING SESSIONS
On the alternate day of the demo you select, sign up for a hands-on cooking session:

*Requires additional fee & reservation

 

Fin, Claw and Tail: Cooking the Entire Fish
Chef Bill Telepan of Oceana, local and sustainable seafood sourcing champion, will teach you two of his favorite recipes for zero waste seafood cooking – lobster bolognese and Provençal bouillabaisse – all while sharing his commitment to reducing waste in his professional kitchen.

Moving Upstream: Supply Side Innovations for Food Recovery
While much work on food waste recovery has emphasized how chefs or home cooks can do a better job of full-product utilization, waste at that level is comparatively little from a holistic food systems perspective. Join Jon Deutsch, professor at the Drexel University Food Lab, to learn about market-driven approaches for surplus food conversion at the industrial level and participate in an interactive product development process with some frequently seen – but healthy and potentially delicious – waste products from food manufacturing.

Juicing with MISFIT Juicery
Over 20 billion pounds of fresh produce goes unharvested or unsold every year because it is the wrong size, shape or color to be sold at retail. Thousands of pounds of trimming and scrap waste goes into the landfill when companies make fresh cut products like carrot sticks and watermelon cubes. The struggle is real. Luckily, so is the solution. Join MISFIT Juicery co-founders Ann and Phil in a class where you will make delicious and nutritious juices with recovered fruits and vegetables.

Cooking with Gramercy Tavern
Join chef de cuisine Howard Kalachnikoff for a hands-on cooking class featuring seasonal spring recipes. As the chef of one of NYC's most celebrated restaurants, participants of this class will learn from Howard's depth of experience running a sustainable kitchen with food as great as its commitment to waste-free cooking.

Vegetable Butchery
Learn to coax unexpected flavors and textures out of seasonal vegetables with James Briscione, ICE’s director of culinary development, author and flavor science expert. In this class you will learn creative ways to utilize whole vegetables, from tops to roots, and discover innovative flavor pairings and techniques to turn simple vegetables into dramatic plated dishes.

The Pastry Problem
Pastry has long been known as the most wasteful department in kitchens – especially in fine dining. Yet the very elements that distinguish this craft – a focus on measurement, advance preparation and attention to detail – can help chefs reduce waste and maximize the output they get from each ingredient. Join pastry chef Jeremy Archereau, of one of NYC’s most celebrated restaurants, Daniel, for an exploration of strategies and hands-on techniques that can help make the business of sweets more sustainable.

Intro to Hydroponics
Learn how to grow herbs, greens, fruit and flowers indoors using hydroponics in a controlled environment under artificial light with Farm.One’s farm manager, David Goldstein. This introduction to the high-tech world of indoor growing will open your eyes to the possibilities of year-round, pesticide-free, high-quality, high-yield agriculture suitable for space of any size. Explore ways to reduce food waste through crop selection and harvest techniques.


5-6:30pm

COCKTAIL PARTY
Kick back in ICE's library, sample chocolate in our bean-to-bar lab, pick herbs in our hydroponic farm, or simply enjoy the company of conference attendees and presenters over cocktails and snacks prepared by ICE's chef instructors.

*Requires additional fee & reservation

 

Saturday – April 29th
Day Two: Repurpose


9:30-10:00am

REGISTRATION
The New School
Tishman Auditorium at University Center
63 5th Ave


PANEL DISCUSSIONS
All panel discussions are included in your general admission ticket.

 

10-11:30am
Repurposing Food Waste
Food waste reduction at each link of the food chain needs to go hand in hand with approaches and technologies to find new uses for what would be otherwise thrown away, from ugly vegetables to the by-products of food production. Scientists, chefs, designers, and consumers can all contribute to finding creative ways to implement a truly circular economy in the food system.  
Panelists: Kate MacKenzie, Jehangir Mehta, Doug Rauch, Eva Louise Goulbourne
Moderator: Andrew F. Smith 

 

12-1:30pm
Repurposing Spaces & Materials
Unused or underused spaces, such as abandoned lots and old buildings, can be transformed by architects, interior designers, entrepreneurs, and food producers – from urban farmers to DIY manufacturers. Such efforts also include construction materials, which can turn from waste into resources.
Panelists: Jonsara Ruth, Missy Robbins, Bill Hilgendorf, Dr. Robert Graham
Moderator: Steve Zagor


1:30-3pm

LUNCH & TRAVEL BREAK
Resume at the Institute of Culinary Education
225 Liberty St, 3rd Fl


DEMOS
One demo during the two-day conference is included in your general admission ticket. On the day you aren't attending a demo, consider signing up for a hands-on cooking session!

 

3-3:45pm
Toast Ale NYC
Join Madeline Holtzman, vice toaster of Toast Ale NYC, who will demonstrate how to make beer from recovered bread scraps. Madeline heads up the NYC outlet of Toast Ale for Tristam Stuart, international award-winning author, speaker, campaigner and expert on the environmental and social impacts of food waste. During this demo, you will experience Madi's ambitious approach to solving the food waste issue, as well as enjoy a food and beer tasting.

 

4:15-5pm
Movements in Spice
Gestures, inventiveness, expression and efficiencies can be discovered through flavors and spice. Celebrity chef Elizabeth Falkner will team up with master spice blender and author, Lior Lev Sercarz, to explore food making through objects, emotions, actions and creativity – all in consideration of their visionary processes to reduce waste and maximize sustainability.


3-5pm

HANDS-ON COOKING SESSIONS:
On the alternate day of the demo you select, sign up for a hands-on cooking session:. 

*Requires additional fee & reservation

 

Cooking the Offcuts: Mangalitsa by Møsefund
Join chef Sabrina Sexton, ICE program director of culinary arts, for a hands-on cooking class featuring classic recipes using a variety of the offcuts from Friday’s Whole Hog Butchery demonstration with Mangalitsa by Møsefund.

Sustainable Bean-to-Bar Chocolate
Sourcing is one of the most critical components to making small-batch chocolate, and sustainability is at the forefront of most chocolatiers decision-making process. Chef Michael Laiskonis will guide you through the process of bean-to-bar chocolate making in ICE’s state-of-the-art Chocolate Lab, while discussing methods for reducing waste at various points throughout the process.

Waste-Free Staff Meals
It's not uncommon for a four-star restaurant kitchen to produce a tremendous amount of waste when executing its meticulously crafted menu items, yet ICE’s director of culinary affairs David Waltuck’s approach to cooking for his staff is an exemplary model for ways to reduce food waste in a professional kitchen. Join chef David for a hands-on cooking class featuring recipes from his wildly successful cookbook Staff Meals from Chanterelle.

Fermentation as Preservation
Create delicious and healthy probiotic foods, while preserving the season’s bounty with fermentation. Join chef Jaime Young of the critically-acclaimed Sunday in Brooklyn for an introduction to the basics of food microbiology - transform your raw produce into probiotic superfoods. You will learn about and taste a variety of fermented food types created by Jaime: vegetables, dairy, beverages and vinegars, as well as make a veggie recipe or two to take home and ferment yourself.

Intro to Hydroponics
Learn how to grow herbs, greens, fruit and flowers indoors using hydroponics in a controlled environment under artificial light with Farm.One’s farm manager, David Goldstein. This introduction to the high-tech world of indoor growing will open your eyes to the possibilities of year-round, pesticide-free, high-quality, high-yield agriculture suitable for space of any size. Explore ways to reduce food waste through crop selection and harvest techniques.


*Schedule is subject to change

Zero Waste City