The Institute of Culinary Education and The New School launch Zero Waste Food Conference

The Institute of Culinary Education (ICE) and The New School today announced the launch of the Zero Waste Food conference, an exploration of sustainable methods for producing, distributing, consuming, and disposing of food in the environments where we cook and where we eat. The conference will take place on April 28 and 29, 2017 at locations on The New School and ICE campuses in New York.

Bridging the gap between research and practice, academics, activists, chefs and business leaders, and producers will participate in panel discussions, and provide culinary demonstrations and hands-on cooking classes, that uncover innovative techniques for creating delicious meals from food waste.

On day one, attendees will hear from Massimo Bottura, the conference's keynote speaker, as well as chefs and academics such as:

• Enrique Olvera, Chef/Owner, Cosme
• Doug Rauch, Founder/President, Daily Table and Conscious Capitalism Inc.
• Bill Telepan, Executive Chef, Oceana
• Eva Louise Goulbourne, Associate Director of Programs & Communications, ReFED
• Missy Robbins, Head Chef/Owner, Lilia
• Elizabeth Falkner, Chef/Author/Artist­­
• Michael Laiskonis, Creative Director, Institute of Culinary Education
• Jehangir Mehta, Chef/Owner, Graffiti, Me & You, and Graffiti Earth
• Dan Kluger, Chef/Owner, Loring Place
• Howard Kalachnikoff, Chef de Cuisine, Gramercy Tavern
• Elizabeth Meltz, Director of Sustainability, Batali & Bastianich Hospitality Group
• David Waltuck, Director of Culinary Affairs, Institute of Culinary Education
• Bill Hilgendorf, Co-Founder, Uhuru Design
• Jaime Young, Chef/Owner, Sunday in Brooklyn
• Jilly Stephens, Executive Director, City Harvest

"In recent years, the problems and opportunities related to food waste have become more visible. ICE is excited to produce this conference with The New School to bring together a community of individuals committed to solving this issue," says Rick Smilow, ICE's president and CEO. "Through this conference, we hope to both present and inspire creative solutions to tackle this multi-faceted challenge."

Through panel discussions on sustainable kitchen design, creating new connections in the food chain, repurposing of materials, and reusing food waste, leaders in the field will discuss their best practices and strategies for making positive change. Cooking demonstrations and lectures by the country's most celebrated chefs will teach innovative techniques for creating delicious food from what would often be deemed waste.

"Changing our global food system for the best is one of the most urgent challenges of our century. This conference reflects the commitment of our university and its Food Studies program to teaching and engaging students around sustainability and environmental justice," says Fabio Parasecoli, director of Food Studies Initiatives at The New School. "The partnership with ICE is an example of how academics and professionals can team up to tackle important social issues."