Learn about reducing food waste and maximizing every ingredient from Vince J. Pianalto, chef instructor at Brightwater: A Center for the Study of Food in Arkansas. From root to stem and pit to peel, Chef Pianalto will guide us through ideas for better product utilization and how these practices align with today's growing sustainability movement. Discover how zero food waste practices are shaping the future of the culinary industry and how you can be a part of this positive change. By implementing a zero food waste model, you'll not only expand your culinary repertoire, but will also save money and our planet's resources. Sponsored by: Arctic Gardens