Tuesday, October 15 (7-9pm)

Location: West End Community Centre (Bidwell Room), 870 Denman Street

Host: West End Neighbourhood Food Network (WENFN)

Reducing food waste has been identified as number two among the ‘Top 5’ biggest potential Ecological Footprint-reducing contributions being used by Vancouver’s Greenest City Lighter Footprint “Feet to the Fire” Committee as a baseline.

Join Red Seal Chef and nutritionist Andrea Potter of Rooted Nutrition for this ‘how to’ class of drying foods for healthy snacks and food preservation. Learn how to dry foods using a conventional home oven and basic kitchen equipment. In this demonstration and tasting class, learn how to make apple and pear chips, sugar-free fruit leather and veggie chips.

Did you know that 51% of food wasted in Canada happens at home? Reducing food waste is the hottest topic in global sustainability. Who is wasting this food? What can be done about it? Erin Nichols from FarmFolk CityFolk takes on food waste and lets you in on the 3 steps to reducing your foodprint.

The West End has a population of about 45,000 people, the majority in multi-unit buildings, not yet covered by the City’s food scraps collection program. Since 2011, Food Scraps Drop Spots run by volunteers have served as weekly collection points for locals who wish to do the right thing. Learn about this program, and how it fits into the bigger picture of the regionwide ban on food scraps from the waste stream by 2015.