The Berry Good Food Foundation (BGFF) has been hosting panels that delve into some of the most important challenges facing our communities. For their discussion on Reimagining Food Waste the BGFF teamed up with Kitchens for Good to create a menu focused on reducing waste in the kitchen. Students created delicious food for the event using fish "scraps" such as collars, egg sacs and ribs as well as "ugly" fruits and veggies that might have otherwise gone to waste. Davin helped out in the kitchen alongside rock star chefs Isabel Cruz and Joanne Sherif, and had the privilege to work with the amazingly talented Kitchens for Good team.
Click here to view the Reimagining Food Waste Panel!