From kitchen scraps, overlooked ingredients, and often-discarded parts, learn how you we should all be reducing food waste and ways to maximize every ingredient. From root to stem and pit to peel, Chef Vince J. Pianalto, Chef Instructor at Brightwater: A Center for the Study of Food in Arkansas, will guide us through ideas for better product utilization and how these practices align with today’s growing sustainability movement. 

Discover how zero food waste practices are shaping the future of the culinary industry and how you can be a part of this positive change. By implementing a zero-food waste model, you’ll not only expand your culinary repertoire, but will also save money and our planet’s resources.

• Contact:
  ACF Professional Development Team