Cook Up Change with Feeding the 5000

Be part of the Denver community that transforms food waste and fresh produce into a seasonal, sustainable and free meal.


Feeding the 5000 makes free meals using wasted, still fresh produce. Courtesy Feedback Facebook

Research shows that 63 million tons of edible food ends up in American landfills yearly as a result of consumer and industry food waste. And in our state alone, 1 in 8 residents face hunger. What can we do about the disparity? The Denver event Feeding the 5000 Front Range has an idea: use all the food and feed people.

Come Friday, October 14, area volunteers, nonprofits and top-rated chefs will transform around two thousand pounds of fresh, but otherwise wasted, produce from food recovery non-profit We Don’t Waste and fresh harvested food from local farms such as Denver Botanic Gardens Chatfield and Grant Farms into a free lunch for the public.

Feeding the 5000, along with Feedback—a London-based nonprofit that spearheaded these events—are getting communities from all over involved with events just like this one (there’s about 40 across the world) to highlight extreme waste issues and attempt to make a change in the current food system.

Part of the Denver crew is local James Beard Foundation award-winning chef, Jennifer Janinski, who is the head of crafting the meal, which will be served at Skyline Park and made in the kitchens of Johnson & Wales University. “Thoughtful, seasonal, sustainable and most importantly delicious food is at the center of all that I do. As someone who cares deeply about using and enjoying the food that I buy, cook, and serve, collaborating on a Feeding the 5000 event is both a natural fit and an exceptionally fun opportunity to raise awareness of the crucial issue of food waste in the Front Range region,“ says Janinski.

What: Feeding the 5000 Front Range
When: Friday, October 14, 11 a.m. to 4 p.m.
Where: Skyline Park, 16th Street
What to look forward to: A free meal created by James Beard Foundation award-winning chef Jennifer Jasinski, owner of Rioja, Bistro Vendome, Stoic & Genuine, Euclid Hall and the upcoming Ultreia and Euclid Hall chef de cuisine Jorel Pierce.
Cost: Free
Remember to: Volunteer. The event is offering multiple opportunities that can all be found on their website.

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