Food waste. It's part of our everyday life.
But before we go on, let's look at some facts about wasted food:
- We waste about 40 percent of the food we grow, primarily in our households.
- It costs the average family of four about $2,000 a year.
- It contributes to warming our atmosphere by streaming the greenhouse gas methane as it decomposes in landfills.
- It also wastes water, land, energy, money, labor, and other resources that go into growing, processing, distributing and storing.
On Sunday, volunteers will host Detroit's first "Make Food Not Waste -- A Community Feast" at Eastern Market's Shed 5 from 10 a.m. to 4 p.m.
The free event will include speakers who will teach ways to reduce food waste at home through a number of ways including planning meals and eating leftovers. People can also learn how best to read expiration dates on food, and what they really mean.
Additionally, local chefs will cook dishes with imperfect farm products and other food that might otherwise have gone to waste. The cooks include chefs from such restaurants as Selden Standard, The Drunken Rooster, Russell Street Deli and Lady of The House.
Food experts will come from local and national organizations, including the Detroit Food Policy Council, Michigan State University, World Wildlife Fund, the James Beard Foundation, Detroit Public Schools and Wayn State University's Detroit Feedback Loop.
10:40am: Ashley Atkinson, Keep Growing Detroit
11:00am: Linda Kay Williams Pruitt, Mrs. Pruitt’s Gourmet CHA CHA
11:20am: Jess White, Hungry Harvest
11:40am: Rachel Hurst, Kroger
12:00pm: Ashley Attar, Pizza Plex
12:20pm: Kathryn Savoie, Ecology Center
12:40pm: Pashon Murray, Detroit Dirt
1:00pm: Detroit Food Policy Council Food Power Awards
2:20pm: Renee Wallace, FoodPLUS Detroit
2:40pm: Joel Howrani Heeres, City of Detroit Office of Sustainability
3:00pm: Chef Bee, Sisters on a Roll
3:20pm: Cutting Up A Whole Chicken Demo, Cooking Matters Advisory Committee