Terroir Seeking Zero-Waste Creations


TORONTO — The Terroir Symposium is seeking 10 culinary teams who are passionate about food-waste reduction to create dishes for the 2019 symposium with ingredients that would otherwise be trashed.

The 13th installment of the Terroir Symposium, set to take place May 6, will explore the choices we make and how they affect the growth, change and collective identity of the hospitality-and-tourism industry. In keeping with this theme, the event’s management team has made the conscious choice to implement a zero-food-waste initiative for the 2019 Terroir Symposium.

“Our goal is to minimize food waste and inspire delegates to think about re-purposing ingredients that consumers may have previously deemed inedible,” says Rebecca Mackenzie, president & CEO of the Culinary Tourism Alliance, which manages the annual event.

Delegates at the event will have the chance to vote for their favourite creations, with one team being crowned “People’s Choice.” The lucky winner will be whisked away on the culinary adventure that includes three nights at the Fogo Island Inn in Newfoundland and airfare from Toronto.

To further reduce food waste, the symposium has partnered with Second Harvest and FoodRescue.ca, which will help bring the event’s zero-food-waste initiative full circle by donating any leftover food items to those in need.

Culinary teams interested in submitting a dish for consideration can visit terroirsymposium.com for further information.

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