Photography by Photos By Be
This annual event is a unique and immersive experience to raise awareness of sustainability efforts to reduce food waste. Held on October 9 at Crosstown Concourse, top local chefs from Project Green Fork-certified restaurants prepared creative hors d’oeuvres using surplus ingredients from the Mid-South Food Bank and Cordelia's Market. Guests enjoyed an interactive "Chopped" challenge featuring a frequently underutilized ingredient and sampled top-notch fare made from ingredients that might otherwise go unsold and uneaten. projectgreenfork.org