NEWS FLASH: Each year, 40 percent of food in the U.S. goes uneaten. Americans waste about 25 percent of all groceries we buy. For the average household, that's about $130 worth of food every month. So?
Well, when we throw away food, we also waste the water, the energy, and fuel used to produce, package, and transport that food from the farm to our plates. So there's a lot more at stake than dollars. A book I recently published brushes up against this important subject: FORKING SEATTLE Tales of Local Food & Drink From Farm to Table to Landfill. We ignore this issue at our peril.
There's a public program that's working on it. King County's "Food: Too Good to Waste" is partnering with John Howie Restaurant Group and Columbia Winery to host an event on October 27th to spread awareness of food waste prevention. The partners will serve a four-course meal made from food that might otherwise have gone to waste (think: leftover rice, day-old bread, and broccoli stems).
Chef Howie will teach the attendees some tips and tricks to incorporate those leftover bits into meal plans.
Tickets for the 21+ dinner are free but limited. The menu will contain two courses that are vegetarian (starter and dessert).
Attendees should be aware that the event will be filmed and clips may be posted via social media. The event is sponsored by the King County Solid Waste Division to engage residents in preventing wasted food. Food and wine provided by Chef Howie Restaurant Group and Columbia Winery.
Sign up here: http://foodtoogoodtowaste.eventbrite.com/
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