We start our first morning with visits to suppliers and processors in the Hunts Point neighborhood—the gateway for 4.5M lbs of meat, produce and fish every year—to peel back the layers of the supply chain and discover overlooked ingredients that are typically destined for compost or landfill. Site visits include Baldor Specialty Foods, Gotham Seafood and Mosner Family Brands.

With a night to mull over possible new uses, chefs reconvene at the Institute of Culinary Education for an immersive hands-on cooking activity. Everyone will get to taste the creations, share insights, and commit to specific actions they can take upon their return to their own kitchens.