The Institute of Culinary Education (ICE) and The New School announce the launch of the Zero Waste Food conference, an exploration of sustainable methods for producing, distributing, consuming and disposing of food in the environments where we cook and where we eat. The conference will take place on April 28 and 29, 2017 at locations on The New School and ICE campuses in New York City.

Bridging the gap between research and practice, academics, activists, chefs and business leaders and producers will participate in panel discussions, and provide culinary demonstrations and hands-on cooking classes, that uncover innovative techniques for creating delicious meals from food waste.

On day one, attendees will hear from Massimo Bottura, the conference's keynote speaker, as well as chefs and academics such as Doug Rauch, founder/president of Daily Table and Conscious Capitalism Inc., and Elizabeth Meltz, director of sustainability for Batali & Bastianich Hospitality Group.

"In recent years, the problems and opportunities related to food waste have become more visible. ICE is excited to produce this conference with The New School to bring together a community of individuals committed to solving this issue," said Rick Smilow, ICE's president and CEO. "Through this conference, we hope to both present and inspire creative solutions to tackle this multi-faceted challenge."