And not the fun kind of wasted.
But there seems to be a collective shift towards living more sustainably throughout the city.
But have you ever considered eating “food waste?”
At the upcoming event Food Waste – Past and Present, hosted at George Brown’s Hospitality and Tourism campus, you’ll have the chance to do just that.
On the evening of Wednesday, April 10, you can learn about the history of food waste in Canada and try bites made from “recovered food waste.”
Learn from Magdaline Dontsos, former faculty of the Food and Nutrition Management program at Centennial College, about modern-day adjustments possible to make food production more sustainable.
Because while compost is great, the issue isn’t only what’s in the back of the fridge. It starts higher up and trickles through the whole food supply chain. Processing, distribution, food service and retail are all key players.
Hosted by the Culinary Historians of Canada, his event will open your eyes to how you can make a difference… and welcome your tastebuds to the flavours food scraps can bring to the table.
Tickets are available online for $15.
And who knows? Alongside eating bugs as a sustainable protein source, feasting on “trash” may be the food of the future.
Where: George Brown College, Hospitality and Tourism Campus – 300 Adelaide Street East, Room 252
When: Wednesday, April 10 from 6:30 pm to 8:30 pm
Tickets: $15, available online