Think about this next time you're tempted to toss the other half of that burger you're too full to eat -- 40 percent of food in the U.S. is wasted, equaling more than 20 pounds of food per person per month.
Seven well-known Atlanta chefs are hoping to bring awareness to the issue of food waste with Cocktails and Castoffs on Nov. 15 . Miller Union's Steven Satterfield , Tiffanie Barriere from One Flew South , Suzanne Vizethann of Buttermilk Kitchen, Yummy Street's Russ Pysell, Terry Koval of Wrecking Bar, Daniel Peach of Chai Pani Decatur and Your Resident Gourmet's Jennifer Hill Booker will create a menu for the Nov. 15 event tied to the theme of "Food Waste and Loss," and with the directive to use as little waste as possible in the creation of their dishes.
Donations will go to locally-based organization Development in Gardening (DIG), which works with vulnerable communities in sub-Saharan Africa.
Tickets for the event, which will be held at Gallery L1 in Atlanta, are available from $75 to $500 and can be purchased here.
If you're looking to do something to reduce waste beyond attending the dinner, check out AJC food editor Ligaya Figueras' column on composting, featuring input from local restaurateur Chris Hall of Local Three, Muss & Turner's, Common Quarter and Eleanor's and chef Todd Koval of Wrecking Bar.
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