‘A celebration of plenty’: For chef Tom Hunt, food sustainability starts with eating for pleasure

Read the full story in the National Post.

Born of a sense of abundance rather than sacrifice, chef and writer Tom Hunt’s first foray into reducing food waste was a meal for many. In making hundreds of dishes with organic produce that would have otherwise been lost to the dumpster, his so-called Forgotten Feast extended beyond the fundraiser itself. Bolstered by the fact that as an individual, he had made a measurable difference, it ended up being a catalyst.

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