SAN DIEGO’S FIRST UNWASTED FOOD POP-UP DINNER SERIES HOSTED AT THE RED DOOR ON APRIL 6TH

SAN DIEGO’S FIRST UNWASTED FOOD POP-UP DINNER SERIES HOSTED AT THE RED DOOR ON APRIL 6TH

SAN DIEGO, CA – San Diego Food System Alliance will launch the first Re:Source event, an Unwasted Food pop-up dinner series, on April 6th at the Red Door for two seatings at 5:30 P.M. and 7:45 P.M.  The first dinner coincides with BioCycle, an international industry conference on food waste held at Mission Valley.

This pop-up dinner series will partner with San Diego’s top chefs to use creativity to transform ignored or un-coveted food that would otherwise become ‘waste.’ “The Red Door is the perfect host for the launch of this series due to owner Trish Watlington’s commitment to sustainability, from her farm to table garden hosting Solana Center’s composting classes to food waste pickup arrangements with Closing the Loop,” says Elly Brown, Alliance Director of San Diego Food System Alliance. “In addition, Chef Miguel Valdez promises to amaze his fans by creating delightful meals out of un-coveted ingredients.”

According to the Natural Resources Defense Council, 40 percent of food is thrown away somewhere between farm to fork, equating to a $165 billion loss each year for the US in resources including energy, land and water. In San Diego County, almost 500,000 tons of food waste is landfilled annually, where it decomposes and creates methane.  According to the EPA, methane’s impact on climate change is 25 times greater than carbon dioxide over a 100-year period. The Environmental Defense Fund estimates that 25 percent of the manmade global warming we’re experience today is caused by methane emissions.

A recent report on the national roadmap for food waste, Rethinking Food Waste through Economics and Data, identified consumer education campaign as the largest driver for change per economic value. “With this dinner series, we aim to create more awareness around the issue of food waste and provide some practical tips for trying out waste prevention methods at home,” says Brown. “We believe that Chefs are a critical piece of this puzzle to educating consumers.”

Re:Source plans to organize monthly pop-up dinners leading up to San Diego Food System Alliance’s 2nd Unwasted Food Solution Summit on September 27th at the Jacobs Center.

Seating is limited and registration is available online. The dinner at the Red Door is $60 excluding beverages, tax, and gratuity. 20% of the proceeds will go to the San Diego Food System Alliance.
Visit
http://www.re-sourcesd.com/ for tickets and more information.

 

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If you would like more information, please contact Elly Brown at 919-328-0046 or email at elly@sdfsa.org.

About Re:Source
http://www.re-sourcesd.com/
Re:Source, an initiative of San Diego Food System Alliance, is a series of Unwasted Food pop-up dinners where San Diego’s top chefs will use creativity to transform ignored or un-coveted food that would otherwise become ‘waste.’ This pop-up series is inspired by successful initiatives in other cities. Re:Source aims to: 1) Raise awareness of the staggering volume of food that is wasted. 2) Inspire new applications for the overlooked byproducts of our food system. 3) Redefine food waste as an important resource

 

About the San Diego Food System Alliance:
http://www.sdfsa.org/
The San Diego Food System Alliance is a coalition of organizations and individuals organized to affect positive change in the San Diego County's local food system. Our mission is to develop and maintain an equitable, healthy and sustainable food system for the benefit of all people in San Diego County. San Diego Food System Alliance has multiple Working Groups. The mission of the Food Recovery Working Group is to eliminate the half million ton of food waste that is sent to San Diego County’s landfills every year through promoting resources, catalyzing actions, and informing policies that address the recovery of food resources for consumption (source reduction and improving food security), livestock feed, energy and compost.