Four trailblazing food transformation experts come together for a passionate discussion about how to source, prep, and eat sustainably in the face of the climate emergency, and how to scrutinize food waste as an opportunity for fresh creative responses, education and play. How can food waste be thoughtfully transformed both in the home and in industry? How can generational know-how infiltrate the mainstream and make food waste transformation the norm, rather than the exception? And what to do about the very real costs of food and labour? In this panel event, the audience will be encouraged to rethink their relationship with food, packaging and waste through the lens of delicious and innovative zero waste experiments. Afterwards, stick around to eat peels and rinds, delve into the world of edible cups, and dive into the possibilities of seaweed based bioplasics.  

Join food journalist and hospitality expert Dani Valent for this spirited evening, with a panel of dynamic industry veterans who live and breathe the realities, possibilities and economics of food transformation: Helen Addison-Smith, chef and food waste researcher; Joost Bakker, designer of projects and products that re-imagine sustainability; Laura Boulton, chef, educator, and root-to-stalk ethicist; and artist and researcher Jessie French, who navigates the intersection of art, ecology and technology amidst the climate crisis. 

Our panel will explore the history of food consumption and offer insights that will encourage us to rethink excess food and packaging as a design challenge rather than as waste. 

This event is presented by RMIT Culture in partnership with ‘Melbourne Conversations’