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Dance, Dine, and Don’t Waste Your Food: What We Learned at World Disco Soup Day

More than a billion tons of food ends up in the waste bin every year. But sadly, a massive portion of the world’s population still can’t complete three meals a day, despite the fact that there is enough food to feed everyone.

This unfortunate situation has propelled groups of concerned individuals to find ways to reduce food waste and better feed the planet. One of those groups is Slow Food, a global grassroots organization founded in 1989 in Italy with the following goal: “To prevent the disappearance of local food cultures and traditions, counteract the rise of fast life and combat people’s dwindling interest in the food they eat, where it comes from and how our food choices affect the world around us.”

With chapters in over 160 countries around the world, Slow Food is also addressing the global food waste problem through the Slow Food Youth Network and its campaign for a zero-food lifestyle through World Disco Soup Day. First launched last year, World Disco Soup Day is a fun and meaningful way to put into focus certain food issues—responsible management of food waste and making slow food a trend amidst the popularity of fast food chains, to name a few.

The first ever Disco Soup Day was held in Berlin, Germany in 2006 where organizers cooked a “protest” soup to feed 8,000 people. This event sparked a fire among activists and food professionals, with Slow Food thereafter continuing the tradition every year across the globe. Their cry for help? “Fill bellies instead of bins.”

 

 

 

 

This year, World Disco Soup Day was held on April 28 simultaneously across 90 countries from Uganda to Japan, Brazil to the Netherlands. Here in the Philippines, Slow Food Manila, headed by Convivium leader Paula Aberasturi, brought World Disco Soup Day to Enderun Colleges in McKinley Hill, Taguig, for an afternoon and evening of good food, drinks, music, and camaraderie.

 

 

The event had  chefs, farmers, and culinary students of Enderun working together to create a gastronomic feast made out of “ugly food” or crop rejects donated by local farmers that don’t conform to the visual standards of their commercial clientele.

The Department of Agriculture’s Undersecretary Berna Romulo-Puyat came to give support to the campaign.

“Food wastage does not only concern the amount of food that is lost but is also related to the amount of resources wasted in producing them,” she explains. Earning a positive nod from guests, Undersecretary Romulo-Puyat encouraged everyone, from the youth to the adults, to spend a day with a farmer and experience firsthand the hard labor of planting and harvesting. “I guarantee you, after spending a day with a farmer, you would not waste food anymore.”

 

 

The chefs had to rely on their talent and skill to come up with dishes based on the produce the farmers delivered that day. Participating farms and food producers included Down to Earth, Holy Carabao, Teraoka Farms, Pamora Farms, Malipayon Farms, Echostore, Kai Farms, Luntian Farms, Earthbeat Farms and Prado Farms.

Rolled out on a long buffet table were the following dishes: Cavite longganisa, mushrooms and kale paella with organic eggs and kitchen sink gumbo with homemade andouille sausages and okra by Chef Robby Goco, Pumpkin arroz caldo with fried onions and furikake by Chef Kalel Chan, Burnt coconut cream panna cotta with latik syrup and carabao mango chia coulis by Chef Jac Laudico, Disco Laksa by Chef Jonas Ng, Dinuguan Dumpling Soup by Chef Waya Araos Wijangco and Tatung Sarthou and Pianggang by Chef Nino Laus.

 

 

Everyone on the scene grooved to the music of the 70’s and 80’s while enjoying the generous spread prepared by the chefs. Cocktails helped make the evening even more fun, concocted by the Liquido Maestro himself, Kalel Demetrio, using local spirits and liqueurs from Destileria Limtuaco.

 

We can help save the planet one plate at a time by joining the growing community of Slow Food. Why not make a difference by signing up here