Faena is teaming up with the Sustainable Supper Club and Hungry Harvest to fight food waste by delivering an outstanding gourmet experience in La Cava using ingredients normally rejected by consumers for being a tad off-size, off-color, or unattractive.
One Night in Asia | A Journey to Sustainability
According to Hungry Harvest, about 20% of perfectly tasty produce goes to waste for being too big, too small, or too misshapen. The non-profit rescues castoff food from local farms and curates customizable boxes that are delivered to subscribers. Each delivery helps eliminate at least ten pounds of food waste and conserve the resources used in their production.
“The idea behind the dinner is to show guests that they too can make something delicious out of something we, as a society, usually discard or take for granted,” says Pao’s executive chef Benjamin Murray. “There are a lot of chefs and activists trying to change how people view food when so many go hungry and there is so much unnecessary waste.”
Chef Murray will prepare a flavorful feast based on ingredients salvaged from nearby farms. “In additional to plant-based ingredients, we’re applying the same philosophy to meat and fish, using parts people wouldn’t necessarily think of incorporating, but are eminently tasty,” says Murray.
During the meal, the inspiring women behind the Sustainable Supper Club will speak to sustainable culinary practices, and how each of us can do our part to reduce food waste and take care of the environment. “Hopefully the dinner will increase awareness,” Murray adds. “Every little bit helps.”