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ReCook Cafes, cooking workshops, and similar events are emerging as fun and effective ways to help residents learn about practical strategies for reducing wasted food. They also help to build and strengthen communities. This webinar shared the experiences in New York State and Vermont with planning and holding these kinds of events and the key results and lessons learned. Presenters included Gary Feinland, New York State Department of Environmental Conservation; Anne Bijur, Vermont Department of Environmental Conservation; and Jesse Evin Kerns, Syracuse University Center for Sustainable Community Solutions.   

Anne Bijur Slides

Anne Bijur Handout with Recipes & Worksheet;

Jesse Kerns' Slides

Jesse Kerns' Handout on "Tips for Being Wise with Food"

Jesse Kerns' Handout on "Recipes"

Gary Feinland's Slides

 

 

For more information, contact Terri Goldberg at .

 

 

Last Modified 08/25/2020

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