Chefs in the Olympic Village Are Donating Food to the Underprivileged
Hayley McGlone — August 16, 2016 — Special
References: reuters & thisisinsider
Chefs from the Olympic Village are using surplus food to create meals for the underprivileged in Rio.
Two chefs from Italy and Brazil are looking to make around 5,000 meals a day using the surplus food from the Olympic Village. Chefs David Hertz and Massimo Bottura are working with a team of 40 other chefs to combat food waste and feed the hungry during the Olympic Games in Rio. With an estimated 800 million people hungry worldwide and about 30 to 40 percent of food produced ending up in landfills, Hertz and Bottura want to show how excess food can be used to feed the poor.
Hertz hopes that the food donations from the Olympic Village will be successful and that similar initiatives will take place at all future Olympic Games.
Two chefs from Italy and Brazil are looking to make around 5,000 meals a day using the surplus food from the Olympic Village. Chefs David Hertz and Massimo Bottura are working with a team of 40 other chefs to combat food waste and feed the hungry during the Olympic Games in Rio. With an estimated 800 million people hungry worldwide and about 30 to 40 percent of food produced ending up in landfills, Hertz and Bottura want to show how excess food can be used to feed the poor.
Hertz hopes that the food donations from the Olympic Village will be successful and that similar initiatives will take place at all future Olympic Games.
Trend Themes
1. Food Waste Reduction - The initiative by chefs in the Olympic Village demonstrates the potential for using surplus food to combat hunger and reduce food waste.
2. Social Impact Dining - Creating meals for the underprivileged showcases the growing trend of chefs and restaurants using their culinary skills to make a positive social impact.
3. Collaborative Philanthropy - The partnership between chefs from different countries highlights the trend of collaborative efforts to address global food insecurity.
Industry Implications
1. Food Service - The food service industry can explore innovative ways to reduce food waste and repurpose surplus food for charitable purposes.
2. Restaurant - Restaurants can adopt similar initiatives of creating meals for the underprivileged by using excess food and collaborating with other chefs.
3. Event Management - Event management companies can incorporate strategies to minimize food waste and contribute to social causes by donating excess food from events.
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