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Feeding the Apple: New York’s Future Food Supply

Wednesday, April 18th at 6:30 pm - 8:30 pm
$20 - $25
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New York City is one of the world’s great food cities, brimming with culinary creativity and cuisines from around the world. At the same time, over a million New Yorkers have inadequate access to fresh, healthy food, and New Yorkers send over 2 million tons of food waste to landfills each year, while climate change threatens our food supply and the political environment imperils many agriculture workers.

How can we, as a city and as a world, transition to a more sustainable and equitable food system? What are the most far-reaching and provocative proposals for the future of food in New York? Dan Barber, chef and co-owner of two restaurants, Blue Hill in Manhattan’s Greenwich Village and Blue Hill at Stone Barns in Pocantico Hills, NY, joins New York Times Food reporter Julia Moskin for a conversation about how we can rethink what, and how, we eat.

A food industry revolutionary, Barber most recently spearheaded a pop-up restaurant, wastED, where he and guest chefs from around the country served meals composed entirely of ingredients destined for the garbage. From seeds to soil health to stem-to-root eating, Barber and Moskin will discuss what kind of menu will meet the challenges of the future—and do it deliciously.


Date: Wednesday, April 18th
Time: 6:30 pm - 8:30 pm
Cost: $20 - $25


Museum of the City of New York


Submitter Email (will not be displayed) llesser@mcny.org


Address: 1220 Fifth Avenue
New York, 10029 United States

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Phone: 917-492-3395
Website: www.mcny.org