FOOD ART WEEK 2016
One-third of all the food produced in the world goes to waste. That’s equal to about 1.3 billion tons of fruits, vegetables, meat, dairy, seafood, and grains that either never leave the farm, get lost or spoiled during distribution, or are thrown away in hotels, grocery stores, restaurants, schools, or home kitchens. It could be enough to feed every undernourished person on the planet.
Photo :Uli Westphal
Do you find me abnormal?
Well, that's not a normal thing!
Hosted by Freegan Pony, Colette Paris, L’Arbre Jaune, Hope Cafe Paris.
Workshop by Shanthuru Prem, Food Surplus Entrepreneurs Network – Building Solutions to Food Waste. Thank you very much everybody for joining us!
Friendly supported by Le Repas, Le Creuset, Lufthansa, Märkisches Landbrot Bäckerei and ENTER.Sake
With special thanks to:
Freegan Pony, Le Repas, Lemonaid/ ChariTea, Le Creuset, Jean Paul Ganem, Iara Guedes, Brigitte Coscas, Nicolas Baby, Stéphane Baz, Enrique Zanoni, Jacques, Wang Di, Mohamed, Bia Goll, Maria Uzkaya, Tina Aguirre, Helene Ggr, Nicolas Withoutdri, Ioamsa, Pierre Sanner and all volunteers!