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Introduction to Gluten-Free Baking


Everything You Need To Know About Spring Produce

      
Panel Discussion: Food Loss & Food Waste
In 2020, the United Nations General Assembly designated September 29th as the International Day of Awareness of Food Loss and Waste (IDAFLW).
An estimated one-third of all the food produced in the world goes to waste annually. 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 every year. The World Wildlife Fund estimates that this could be enough calories to feed every undernourished person on the planet.
To bring it a little closer to home, in Canada, almost 2.2 million tons of edible food are wasted each year. That’s estimated to cost the average Canadian household over $1,100 per year, not to mention the environmental impact.
Join us ahead of the second observance of the IDAFLW for a panel discussion about food loss and waste, and learn more about what organizations and individuals can do to reduce food waste and loss at every step of the production and supply chain.
Our panellists are:
Ran Goel, Founder and CEO, Fresh City
Sam Kashani, Country Manager - Canada, Too Good To Go
Deirdre Buryk, Recipe Developer, Food Writer, and Nutritionist, Fresh City
Everything You Need To Know About Winter  Produce
Have you ever wondered how produce is grown, harvested and stored as the weather gets cold? What are the best fruits and vegetables to eat and cook with during the winter months?
On Wednesday, November 24th, join Deirdre Buryk (Recipe Developer, Food Writer, and Nutritionist, Fresh City) and Jeremy Stojan (Farm Manager, Fresh City) as they explore the wonderful world of winter produce!
How the farm functions-- growing, harvesting, and storing produce for the winter months.
What's in season during this time period.
What gets harvested before/after frost.
How to select and store winter produce at home.
How to work with winter produce and pair flavours in new ways
How to Make Sauerkraut

Dive into the exciting world of fermented foods with a nutritional heavyweight, sauerkraut.

Join Fresh City as we explore the fascinating world of fermented foods with nutritionist and cookbook author Deirdre Buryk. In this session, Dee will focus on sauerkraut, a type of fermented cabbage with a distinct sour flavour. Learn how this fermented powerhouse can help support your gut health and help reduce food waste in the kitchen. Cook along with Dee and you’ll have your own jar of homemade sauerkraut by the end of the session!

The basics of fermentation.
Why fermented foods are beneficial to our health.
How fermenting can help reduce food waste in the kitchen.
How to prepare sauerkraut.
Q&A with our expert.
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