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Food Tank Summit on Food Waste | Great Performances


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Food Tank Summit on Food Waste
by Beth Kaiserman

Great Performances was honored to feed the sold-out crowd at the Food Tank Summit, with discussions on preventing food loss and waste.

After announcing the summit, Food Tank received four times the amount of applications than there were spots within the first four hours. GP donated breakfast and lunch for the crowd: a mix of hospitality and restaurant industry folks, companies that handle food waste, colleges and more.

“It was interesting to see how everyone looks at it differently,” GP President Dean Martinus said. “It reaffirms the challenges; we need to have more companies willing to invest in fighting food waste.”

Celebrity chef Tom Colicchio and Tom Vilsack, President and CEO of the U.S. Dairy Export Council, kicked off the event with a chat. Since our grandmothers never wasted food, neither should we, Colicchio said. Colicchio discussed the importance of preserving and freezing fresh food.

They also discussed the need for laws regarding ‘Sell by’ and ‘Use by’ dates. GP created a custom snack cart with marinated cheese curds, bagel crackers, expired yogurt herb dip and kimchi relish. Attendees loved enjoying products still tasty after their labeled 'Sell by' or 'Use by' dates.

With 1.3 trillion pounds of food wasted per year, it’s time we figure out a solution. The importance of starting kids early with growing and eating healthfully rang truer than ever in a chat with Kimbal Musk, co-founder of The Kitchen.

Next up: Food Tank benefit October 16 to raise funds for Puerto Rico, Texas and Florida - with dancing! We'll bring the snacks. 

Breakfast Menu:

Organic Valley Yogurt Parfaits with Purely Elizabeth Granola

Overnight Oatmeal with Almond Milk, Millet, Flax Seeds & Berry Compote

Peak Season Ugly Fruit Salad with Pineapple, Honeydew, Cantaloupe & Grapes

Breakfast Breads with Organic Flour, Rescued Fruit & Vegetables

Housemade Protein & Purely Elizabeth Granola Bars with Pecan, Almond, Flax, Pumpkin & Sunflower Seeds, Oatmeal, Agave & Honey

Whole Fruit Assortment: Apples, Bananas & Oranges

Lunch Menu:

Melon & Tomato Salad with Cucumbers & Herbs

Selection of Niman Ranch Charcuterie Meats: Genoa Salami, Capocollo, Soppressata & Prosciutto

Crispy Trim Potato Skins with Shelling Bean & Preserved Squash Ragout

Mixed Hand Sheared Gotham Green Salad with Fermented Brine Vinaigrette

Katchkie Farm Cauliflower Greens

Global Grain Salad with Local Millet, Sorghum & Quinoa, Beet Tops

Katchkie Farm Bruised Tomato Gazpacho

Beet Chips

Bruised Stone Fruit Bars

Assortment of Bakery Scrap Mini Cookies, Brownies & Blondies

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