Last year’s inaugural Feeding the 5000 event in Calgary was such a huge success that it’s back for a second year.
For those who missed it, Feeding the 5000 (#f5kyyc) sees local chefs, producers, food retailers, community organizations and a legion of volunteers come together to prepare a delicious lunch for five thousand people, using food that would otherwise be thrown away.
Think winter-stored potatoes, ugly onions, shelf-weary fruit, day-old bread…
That’s just a small part of the 1/3 of world food production that never makes it into people’s bellies – and that we Calgarians discard daily. By turning donated leftovers into lunch instead of compost, SAIT Chef Andrew Hewson and his team will not only be rescuing edible food, but also saving from waste all the resources to grow, ship, and produce that food.
This year’s draft menu looks AMAZING: potato salad with Brassica mustard vinaigrette; white bean salad with kale and herb pesto; rescued-fruit lemonade; and chocolate chip cookies made of spent grain from a local craft brewer.
The bread pudding with yogurt sauce that drew a long line of fans at last year’s event will be making an encore appearance.
And that’s just for starters. There are always surprises when the food trucks roll in – who knows what else will appear?
So leave your brown bag at home and your debit card in your pocket this Thursday, June 14, and come on down to Olympic Plaza between 10:30 am and 2 pm to taste what a little creativity (and a lot of hands) can do.
Check out the partner booths. Watch a food demo or two. Take away some new recipes for tackling your own food waste at home.
Last year’s event served 6,750 portions of a nutritious free lunch and diverted 1,025 kg of food from the landfill. This year Feeding the 5000 Calgary is looking to beat that – so come early. The event ends when the food runs out.
Feeding the 5000 Calgary
June 14, 2018
10:30 am to 2 pm
Follow the event on Facebook,
Supported by The City of Calgary Waste and Recycling Services,
with funding from Alberta Ecotrust.
Text and photos © 2018 Catherine Van Brunschot