Find out how not to waste your food

As part of its continuing effort to highlight linkages among environmental, health and agricultural issues, the Green Market located in Santa Cruz has partnered with chef Dale Hamilton and the Underground Kitchen, Chaud Caf?, The Hyatt Hotel, and Nourish TT to focus on what can be done about food waste. Tomorrow, the talented chefs will show patrons how to rethink what they throw out by creating a tasty gourmet menu from food normally destined for our already overburdened landfills.

Lystra Fletcher-Paul, resident head of The Food and Agriculture Organisation in TT will kick off the morning’s activities at 9 am presenting an “Edible Talk” titled “Food Waste and Climate Change” focusing on food wastage in the region and the harm it causes. At 11.30 am, the chefs will demonstrate and speak about ways to save money by using stalks, stems and what might be considered bruised produce.

At noon, there will be a banquet for specially invited guests to sample a delightful and innovative meal, which will include sweet potato peel ice cream, duck consomm? and other surprises.

Also up coming at the Green Market Edible Talks series are October 22: Gerry Anthony, “Up-cycling Furniture” October 29: Daisie Christopher, “Psychology of Reducing and Reusing”.