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Food Transformed | Food For Nourishment


Tuesday, March 7, 2017 5:00 PM - 7:00 PM

According to the US Environmental Protection Agency (EPA), more than 37 million tons of food waste was generated in 2013 alone. It is the single largest component going into municipal landfills, and quickly generates methane, a greenhouse gas that has an impact 25 times greater on climate change than carbon dioxide. Food waste is an issue that happens not only in our homes and grocery stores, but it is also a huge problem on college campuses. The average college student generates 142 pounds of food waste a year, according to Recycling Works. Meet Mike Truong and Jianwen Yin as they show us how to reduce food waste while creating delicious meals.

In this two-part event: 

Learn about food waste in America and maximize the potential of every ingredient in a fun and interactive cooking demo. Join us and watch as two top chefs, Mike Truong and Jianwen Yin compete to create a radical recreation of everyday foods. Prepare to leave with a fresh ideas and the skills to reduce food waste in your life.

On the second day, prepare yourself for an amazing demo that will leave you with all the skills you need to reimagine your leftovers into new and fantastic dishes! Continue to cultivate your understanding of food waste in America and share a meal with our fantastic chefs in the grand finale of our event!

Avery Lodge (campus map)
Kitchen
1030 SW Madison Ave
Corvallis
OR
Free
Reagan Le
541 737 9033
Reagan.Le at oregonstate.edu
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