Food waste is a growing problem these days and, unfortunately, is a contributor to many climate change issues. It seems as though the root of the issue is just not knowing how useful some of the scraps you are throwing out really are! To celebrate this Earth Month Eataly Toronto, a branch of the Italian marketplace chain specializing in restaurants, bakeries and cooking schools, is launching a 3-part La Scuola cooking class series. This exciting new series will feature the best tips and tricks from their experts to reduce food waste. ‘How To Eat From Root To Shoot’, in partnership with Second Harvest, will feature Italian dishes made from the parts of ingredients that would typically be discarded (think kale stalks and prosciutto Crudo ends). Taking part in this series will help you reduce your carbon footprint as well as add some delicious Italian recipes to your repertoire!
See Also: How To Make Use Of Your Kitchen Scraps
Second Harvest is the largest food rescue organization in Canada. They work across the supply chain from farms to retail to save surplus food before it gets thrown into the landfill, wasting the food and impacting our environment. A 2019 report by Second Harvest found that about 35.5 billion kilograms of food are wasted in Canada annually. Of that loss, 32 percent — worth $49.5 billion — is edible and could be avoided.
Extending from April to June, Root To Shoot will demonstrate how to repurpose everyday items for new creations. The first part of the series is set to launch April 23 and will be celebrating the season’s bounty by showcasing how to make a minestrone soup. The second cooking class, in May, will explore the importance of using all aspects of the animal, from nose to tail, with meat from Eataly’s butcher counter. In June, the cooking series will celebrate World Oceans Day as the experts teach attendees how best to use whole fish.
Join La Scuola Chef Mattia Pagliara on April 23 at 6 PM for the first Root To Shoot class that will take you through how to make a Spring Minestrone featuring some of the season’s bounty like carrots and artichokes. Participants will receive ingredients from Eataly in various formats – from whole stems to rinds and vegetable pieces – to highlight how the often-discarded pieces are easily usable too. The full kits will include whole and partial vegetables and herbs including artichoke, fennel, carrots, kale, parsley roots, rosemary, basil, sage, bay leaves, as well as prosciutto Crudo ends and a Parmigiano Reggiano DOP rind. Sign up for the class here!
Exact event details are soon to follow for the next two cooking classes but be sure to check out @EatalyToronto on Instagram for all of the updates on this exciting series!
