Canadians have a bad habit.
About 40 per cent of food produced in Canada goes uneaten each year, according to the Toronto Food Policy Council.
Brock Shepherd has a sustainable and engaging solution for food lovers — and wasters — in Toronto.
On the evening of March 1, an event at Wychwood Barns, 601 Christie St., will celebrate the benefits of “what was once simply trashed and wasted,” as the promotional material says.
Trashed and Wasted will pair ethically-minded chefs and suppliers to collaborate on innovative dishes from rescued food.
“Rarely is the reckless disposability more shocking than when it comes to food. Every day, tons of edible food is wasted in this city,” Shepherd said.
The event will feature gourmet dishes, craft beer and distilled spirits; all of which are made with ingredients that might have otherwise been disposed of.
Thousands go hungry
Booths will be made by local designers from disposed and found objects. Local music groups will also share methods of repurposing instruments.
“We allow (food) to rot in our fridges. Grocery stores prematurely dispose of expired products, and restaurants watch bins fill up with perfectly good but uneaten ingredients,” Shepherd said. “While so much is thrown out, thousands of people go hungry.”