Join Portland’s Top Chefs at Urban Gleaners’ Summer Supper Feast: Fighting Food Waste, One Delicious Dish at a Time!

The term “upcycled feast” may not sound particularly appetizing at first, but when it’s hosted by top chefs in Portland, your taste buds will surely perk up. On September 14, Urban Gleaners’ Summer Supper returns to the Redd on Salmon, promising an even bigger and tastier experience than last year.

Urban Gleaners has been in action for nearly two decades, rescuing excess food from various sources like restaurants and farms, which would otherwise end up in a landfill. This initiative helps feed communities in need while reducing food waste. As Nico Niebes, the executive director of Urban Gleaners, explains, “Food waste” can evoke uneasiness, but much of what they secure is still fresh and perfectly edible. It could simply be produce that looks odd or items past their sell-by date, but still fine to eat.

In fact, food waste is a major issue. A substantial portion of municipal landfills is filled with wasted food, which releases methane, a potent greenhouse gas. According to recent estimates, reducing food waste could potentially feed every person in the U.S. three times over.

Last year’s Summer Supper was a hit, attracting over 550 guests and featuring 1,100 pounds of rescued food. Attendees enjoyed dishes like those made by chef Gregory Gourdet, who creatively prepared beets, showcasing the culinary potential of “gleaned” ingredients. “I want guests to think creatively about their food,” Niebes shared. One chef even used every part of a watermelon, turning its rinds into a delightful dish.

This year, the Summer Supper will involve more than 20 chefs and will feature a delicious array of options. Notable participants include Kari Shaughnessy of Hayward and Sarah Minnick from Lovely’s Fifty Fifty, among others. They will be serving dishes like grilled meatballs and seasonal pizza topped with beets and chicories. Desserts will also take center stage from popular spots like Salt & Straw.

New to the event this year is a free food market, providing attendees with insights into Urban Gleaners’ food recovery process. This aligns with a pressing need — many Portlanders face food insecurity, especially with cutbacks in helpful programs like SNAP.

The teamwork involved in organizing this event is impressive. Chefs choose their dishes based on a list of gleaned items provided by Urban Gleaners. They aim for at least a couple of gleaned ingredients in each dish, with last year’s event relying on 90% rescued food. The chefs bring creativity, turning overlooked ingredients into standout meals.

The Summer Supper is more than just a dining event. It highlights the potential for a more equitable food system while educating attendees about food waste. “It’s all about joy, creativity, and community,” Niebes says. Ultimately, the aim is to ensure that no good food goes to waste and no one faces hunger.

To learn more about Urban Gleaners and their initiatives, you can visit their website at Urban Gleaners. The Summer Supper takes place from 5 to 8 PM on Sunday, September 14.

Portland’s food culture is vibrant and diverse, but the need for accessible, nutritious food remains critical. Events like the Summer Supper are key in bridging this gap while celebrating culinary innovation.

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