How does a buffet-style ramen party with a side of global community-building sound for dinner this weekend? All month long, the Natural Gourmet Institute is donating 10% of the proceeds from their student-run Friday night dinners to Food Tank, the non-profit dedicated to shedding light on environmentally, socially and economically sustainable food system solutions. The BYOB three course dinners ring in at $45 and are completely vegetarian and often gluten-free. This month’s offerings include strawberry mochi ice cream with black bean brownies (May 8), cannellini and portabella pot pie with spring vegetables and stout (May 15) and black bean cakes with red chile sauce (May 22).
“We’re really excited about the partnership with NGI and even more excited that we’re going to have the opportunity to support young and beginning chefs,” Food Tank global events director Sarah Small tells us. Food Tank’s focus areas dovetail with NGI’s mission in more ways than one: they’re devoted to increasing biodiversity and celebrating indigenous crops as well as supporting young people in food and agriculture. “We’re spreading the message that farmers are not just farmers. They’re protectors of the land, they’re stewards of the environment, they’re improving biodiversity and they’re improving soil richness,” Small tells us. The Natural Gourmet Institute’s curriculum supports conscientious sourcing throughout all of their certificate tracks, and they even offer a Sustainable Farming Certificate Program that includes a weeklong farm stay.
You’ll be able to learn a little more about Food Tank at this month’s dinners while you enjoy meals prepared by up-and-coming sustainability-minded chefs. Can’t make it this month? Sign up for their newsletter, become a sustainer or email sarah@foodtank.com to learn more about their important work.
