Food waste is a big issue for both the planet and our wallets. But there are many things we toss that we can eat, making it a fun culinary challenge! Join this course to create a meal using what we might consider to be “scraps” or otherwise boring leftovers, but can actually create a robust and complete dining experience. Let’s get excited about reducing waste and get creative in the kitchen! We’ll be making broth from vegetable and meat scraps, carrot-top and herb stem chimichurri, leftover Korean-style vegetable pancakes, and meatballs using vegetable stems and stale bread. We will also discuss strategies and resources for reducing food waste in our homes and using everything we buy.

Instructor: Keaton Bergeron, personal chef and nutrition specialist with expertise in food waste reduction.