EDIBLE RESEARCH
A WASTE-TO-PLATE COOKING WORKSHOP AND DINNER

The Waste-to-Plate Project is a platform to produce knowledge, sustenance, pleasure, community, and political agency from food waste: a substantial and ever-increasing remainder of food production and food consumption, both in the United States and across the globe. A joint initiative of the research project “The Midwaste: Midwestern Wasteways and Global Futures” and the University of Michigan Sustainable Food Systems Initiative, The Waste-to-Plate Project encompasses a variety of activities dedicated to re-thinking the definition, ingestion, and enjoyment of consumable matter and to eating in ways that reflect our global food citizenship.

• The Waste-to-Plate Cooking Workshop will take place at the Washtenaw Food Hub from 6-8 pm on April 12. Chef Chris Chiapelli will lead the class in an exploration of the gastronomic potentials of consumable matter typically treated as waste. The workshop is open to University of Michigan students only.
• The Waste-to-Plate Dinner will take place on April 13 from 7-9pm. All students at the cooking class will be eligible to join the dinner along with other University of Michigan students, faculty, and staff; please RSVP for the dinner and cooking workshop here.

Transportation between the Central Campus to the Food Hub will be available for both the cooking workshop and dinner.

RSVP HERE

Sponsored by:
The Midwaste: Midwestern Wasteways and Global Futures
University of Michigan Sustainable Food Systems Initiative

MENU AND PROGRAM 

Program: 

Edible Research: An Introduction
Andrew Herscher, The Midwaste Project

Trash Talks

“Global Food Waste”
Lilly Fink Shapiro, Sustainable Food Systems Initiative, University of Michigan

“The Ugly Fruit & Vegetable Campaign”
Jane Wright, Interfaith Council for Peace and Justice

“Sewon FoodLab”
Cindy Lin Kaiying

Waste Studies Learning Initiative
Irene Brisson, Taubman College, University of Michigan