What’s on the agenda of the most promising restaurant in the Middle East? How do you turn ‘ugly’ vegetables into an appetizing and nutritious capsule? Is it possible to make food delivery more sustainable? And, how can a cocktail help reduce waste from the coffee industry?
Last year, according to Leket, Israel’s national food bank, the country wasted 2.6 million tons of food and it ranked last among OECD countries in terms of enacting food waste solutions. But, there are people trying to change those statistics.
As last year, we’re gathering experts and speakers for a program that looks at solutions to food waste. Hear from Shirel Berger from Opa restaurant and Asif’s Michal Levit about creative solutions for reducing food waste in professional kitchens and how they can be applied in the home kitchen. Anat Natan, founder and CEO of Anina Culinary Art, will present the company’s dehydrated packages which are transformed into meals with just water and heat. Sociologist Noa Berger will discuss her collaboration with Stanley Bar where she created a cocktail using waste from the. coffee industry. And, Ran Doron, CEO of the startup OPA will present his company’s approach to reducing food waste in the delivery space.
Michal Bitterman, CEO of The Natural Step Israel, which focuses on sustainability in Israel, will kick off the program.
The ticket price includes a vegetable dish by chef Shirel Berger and a coffee cocktail by the bar Stanley and Noa Berger. The tasting menu from Asif’s Deli will be available for purchase during the program as will ‘ugly’ vegetables from Aleh-Aleh and Anina’s unique capsules.