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Save the Date May 10, 2016
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Black Tie International:
Feeding the 5000


Feeding the 5000 NYC event made possible by the Rockefeller Foundation which will be taking place in Union Square Park on Tuesday, May 10 from 11 a.m.-4 p.m. The free event aims to inform the public on the global issue of food waste.


Notable NYC chef Dan Barber (Blue Hill) will be onsite o serve meals, while additional NYC tastemakers Jason Weiner (Almond) and Evan Hanczor (Egg) will offer cooking demonstrations featuring often discarded food.  


Feeding the 5000, the tastiest food waste dining event in the world, is coming to the U.S. for the first time by way of NYC on Tuesday, May 10 with chefs such as Dan Barber.


We’d like to offer you the opportunity to speak with Feedback, the organization behind Feeding the 5000, and invite you to stop by to check it out the FREE festival in Union Square between 11 a.m. and 4 p.m.



With up to 63 million tons of perfectly edible food ending up in American landfills each year, Feedback, with support from The Rockefeller Foundation and in partnership with a coalition of more than 40 like-minded organizations and chefs such as Barber, is bringing its popular food festival to NYC to inform the public on the issue of food waste.


What New Yorkers can expect…

Together they will host the free one-day-only Feeding the 5000 food festival to educate the public on sustainability and food policy through interactive demos and meals for 5000 New Yorkers. Every ingredient on the festival menu – including the bread, vegetables, fruit, etc. – will be food that would have otherwise been wasted. These are ingredients that are commonly scrapped at the finest restaurants or taken off the shelves in supermarkets for cosmetic reasons, but will be highlighted as the event’s main courses and side items.



Feeding the 5000 is made possible by The Rockefeller Foundation’s YieldWise initiative, which represents the first comprehensive, systemic effort to tackle food waste at every level. Feeding the 5000 NYC will celebrate the tasty solutions that exist to address this problem. It's also encouraging everyone to pitch in to take food waste #offthemenu.




Gerard Mc Keon and Joyce Brooks.  Photo by:  Rose Billings/

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