Chef Power Hour: What Chefs Can Do About Food Waste

Food is resource intensive: moving food from farms to our tables eats up 10 percent of the total U.S. energy budget, uses 50 percent  of U.S. land, and soaks up 80 percent of all freshwater consumed in the U.S. Yet, 4o percent of food in America today goes uneaten. Learn how chefs can tackle food waste in the professional kitchen.

Join chefs and experts for the next Chef Power Hour conference call on August 10 at 11:30 a.m. EST  to dive into strategies and tactics for reducing food waste in the professional kitchen. This Chef Power Hour is sponsored by Greener Fields Together. 

Chef Power Hours are monthly conference calls that gather experts, journalists, and chefs around the table to discuss critical issues in our food system. Calls are posted online, along with resources for taking action, so that chefs and food professionals can access information and learn at their own pace. Featured will be: Danielle Nierenberg (Food Tank), Dana Gunders (Natural Resources Defense Council), Chef Steven Satterfield (Miller Union, Chefs Collaborative Local Leader), and Katherine Miller (James Beard Foundation). 

Chef Power Hours are monthly conference calls that gather experts, journalists, and chefs around the table to discuss critical issues in our food system. Calls are posted online, along with resources for taking action, so that chefs and food professionals can access information and learn at their own pace.

To RSVP, click here.