Meal you can eat from trash

Cockburn Gazette - - NEWS -

IT is an event packed with good food and de­li­cious flavours, it just has a rub­bish name – lit­er­ally.

The in­au­gu­ral Trash Din­ner in­vites lo­cals to East Fre­man­tle’s Young Ge­orge to en­joy a meal made from the scraps, left­overs, by-prod­uct catches, sec­ondary pro­duce and other items that might nor­mally find their way into the bin on any other day.

Young Ge­orge ex­ec­u­tive chef Melissa Palinkas said the eatery worked hard to use ev­ery part of the pro­duce that goes through their kitchen and wanted to in­spire home chefs to do the same.

“We want to help ed­u­cate our cus­tomers that you can ac­tu­ally use the things they would nor­mally put into their bins ev­ery­day to cre­ate some­thing amaz­ing,” she said.

“When you look at the food wasted glob­ally, and in Aus­tralia alone, your mind just bog­gles.

“One-third of all food pro­duced is lost or wasted, that’s around 1.3 bil­lion tonnes of food and a cost of $940 bil­lion an­nu­ally to the global econ­omy, yet one in nine peo­ple do not have enough food to eat.

“Ac­cord­ing to Oz Har­vest if just one quar­ter of the food cur­rently lost or wasted could be saved, it would be enough to feed 870 mil­lion hun­gry peo­ple.”

Tick­ets for the din­ner on Novem­ber 1 are $75 and in­clude a four-course meal and a $10 do­na­tion to Oz Har­vest.

Call 6424 9500 for more in­for­ma­tion or to book.

Pic­ture: Jon Hew­son­mu­ni­ d474394

Bron­wyn Sal­ter has cre­ated a chil­dren’s book to help teach the next gen­er­a­tion about the needs of the en­dan­gered Carn­aby’s Black Cock­a­toos.

Pic­ture: Bruce Hunt­mu­ni­ d471752

Chef Melissa Palinkas reck­ons a third of all food pro­duced is lost of wasted.

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