We hosted the inaugural Food Studio conference on the 31st of August in Cape Town to promote change in the way we think about food. Food lovers, food makers and food activists met for a day of talks with international headliners food zine Put A Egg On It (USA), Ruby van den Broek from food surplus restaurant Instock (NL) and Sascha Landshoff from the projects Tosti Fabriek and Coco Conserven (NL). Themes throughout the day focused on food waste, farming, feeding schemes and food publishing.
Delegates enjoyed a low food waste lunch. For the starter, we served a low waste vegetarian aubergine and mushroom pâté with pickles, made from ingredients usually thrown out for not being beautiful enough for supermarket shelves but that are perfectly good to eat. The main course was a canned vegetarian ribollita soup made from surplus food in recyclable tins by Coco Conserven. The bread was displayed in piles to communicate different food waste statistics. To drink, we served low waste tomato cocktail with pickle juice, made from ugly tomatoes and served in recycled dessert cups. Snacks of sea bacon popcorn and sea water soda were served between talks.
All the leftover food was donated on the same day to Food Bank SA.
31 August 2017