The Rockefeller Foundation, which last year made a $130 million commitment to cut food waste in half by 2030, supported Zero Point Zero Films and Anthony Bourdain to create WASTED! The Story of Food Waste, a feature-length documentary that will change how people buy, cook and eat food. Through the eyes of chef-heroes like Bourdain, Dan Barber, Mario Batali, Massimo Bottura, and Danny Bowien, audiences will see how the world's most influential chefs make the most of every kind of food, transforming what most people consider scraps and rejects into incredible dishes that feed more people and create a more
There will be a panel discussion after the Oct 15, 7pm screening.
Program Director, Boulder Food Rescue
Lindsey first became involved with food justice work as a high school teacher in Milwaukee, Wisconsin, facilitating student projects that explored food systems, food access, food waste, and food sovereignty. Food touches everything and everybody, and Lindsey loves using food as a tool to connect with and learn from people. Lindsey has been involved with Boulder Food Rescue since the fall of 2014, originally as a volunteer excited to bike food around Boulder.
Zero Waste Sustainability Specialist, Boulder County
Leigh has been talking trash in Boulder County for more than eight years. From humble beginnings of hand sorting through bins at zero waste events, she now works as the Zero Waste Specialist for the Boulder County Office of Sustainability. Leigh works on policy, programs, and community engagement around sustainable materials management, with a special interest in preventing food waste from ending up in the landfill. When she's not working, she enjoys roaming the Colorado wilderness with her adopted Mustang horse.
Back in 2013, Jonathan saw a need—and opportunity—for a private-sector solution to the food waste epidemic. Fast-forward three years and UglyFruit was born with a vision of turning edible, but cosmetically imperfect, fruits and vegetables into shelf-stable snack foods. UglyFruit also seeks to fight food insecurity in the U.S. by donating 1% of its profits to hunger relief organizations.
Chef | Restaurateur, Boulder, Colorado
Chef Eric is the most ambitious farm-to-table restaurateur in America, growing most of the food for his two restaurants on 130 acres in Boulder County. Eric, a Virginia native, got the cooking bug while working in Charlottesville kitchens as an undergraduate at the University of Virginia. After graduating, Eric worked in restaurants in Washington, DC, San Francisco, and mountain resorts in Colorado before moving to Boulder and opening his first restaurant, Black Cat Bistro, in 2006. Shortly after opening Black Cat, Eric began experimenting with gardening, growing the garnishes for his restaurant’s dishes. This small-scale, backyard gardening soon became a passion, expanding from a plot in the yard to an acre of vegetables to the current operation, which grows 250 varieties of vegetables, grains and legumes and raises sheep, heritage pigs, chickens, geese and more. The livestock operation involves a Turkish breed of guard dog called an Akbash, which protects the flock of more than 200 sheep and the chickens.
In 2012, Eric opened Bramble & Hare, located next door to Black Cat Bistro. Bramble & Hare. Like Black Cat Bistro, the restaurant draws inspiration from the fields. The menus at both restaurants change every night, truly reflecting seasonality like few other restaurants in America.
In 2017, Eric was a semi-finalist for a James Beard Award.
Recycling Specialist | Sustainable Management of Food Lead, EPA Region 8
Virginia, a Colorado native, is recycling specialist and regional lead for EPA Region 8’s Sustainable Management of Food initiatives. Virginia is passionate about keeping good food out of landfills and bridging the urban-rural interface to connect urban folks to food and agriculture. During her seven years at EPA, Virginia implemented various collaboration projects to reduce waste and currently focuses on K-12 schools collaboration and opportunities to collaborate with agriculture. She also integrates audience-specific messaging into her daily work across sectors. As a home gardener, Virginia is fascinated with soils and all growing things and explores the natural world by studying fungi as an amateur mycologist.
Moderator, David Laskarzewski
Co-founder, UpRoot Colorado
Dave was on the organizing team for Feeding the 5000 Front Range and also helped to organize Food-1-1, a statewide coalition working to reduce food waste in Colorado. He is co-founder of UpRoot, a social venture working to reduce on-farm food loss and food insecurity in Colorado through gleaning, experiential education, and nonpartisan legislation. Prior to his involvement in food advocacy, Dave worked with purpose-driven startups and nonprofits writing and implementing creative and social media strategies. Dave has a B.A. in English from Fairfield University and has completed post-graduate programs at both The Creative Circus in Atlanta and BDW in Boulder. You’ll often find him on one of the many beautiful off-road trails in Boulder County trying really hard to outrun his dog, Lula.