OCEANSIDE — In anticipation of the kickoff to the holiday season, the city of Oceanside and O’side Kitchen Collaborative (OKC) will host a free “Holiday Cheft’Overs” event from 2 to 5 p.m. Nov. 23 at the city’s Green Oceanside Kitchen, at the El Corazon Senior Center, 3302 Senior Center Drive, Oceanside.
Sponsored by the city of Oceanside, the workshop will teach participants how to repurpose leftovers to make new meals, reduce holiday waste and how to incorporate sustainability into the holiday season. To sign up, visit http://bit.ly/Cheftovers, and for more information about Green Oceanside Kitchen, visit GreenOceanside.org.
Led by OKC’s CEO Vallie Gilley and the local nonprofit’s award-wining chefs, the zero-waste event will also feature Chef Davin Waite, owner of Wrench and Rodent in Oceanside. Guests will enjoy a cooking demonstration and Q & A with the chefs, and have an opportunity to sample all their creations. The city of Oceanside will also demonstrate how guests can compost at home and use the rich soil to plant their own fruits and vegetables.
“This is the first of many workshops, cooking classes and events we will host at the Green Oceanside Kitchen,” said Gilley. “Our goal is to raise awareness about food waste and educate the community about ways they can reduce waste in their daily lives through fun, interactive activities.”
In addition to hosting events, the Green Oceanside Kitchen also acts as a state-of-the-art food recovery and preservation facility. One of the most comprehensive facilities of its kind in the nation, the Green Oceanside Kitchen was designed to provide innovative solutions to food waste, hunger and environmental and culinary education in North San Diego County.
“Currently, about 40 percent of food produced in the U.S. ends up in landfills, and one in seven adults and one in five children in San Diego County face food insecurity,” said Colleen Foster, Oceanside’s environmental officer. “In Oceanside, we thought we could do better. Working with OKC, we will fill a significant hole in our food system with the Green Oceanside Kitchen by providing a location and services to preserve food, reduce waste, feed our community, and provide job training and education for being better stewards of the earth.”
The Green Oceanside Kitchen includes a 1,700-square-foot commercial kitchen, a 500-square-foot freezer that can hold about a semi-truck load of food, and an interactive demonstration kitchen for culinary arts training and education. The facility maximizes food recovery and preservation with specialty equipment installed throughout.
The city of Oceanside owns the Green Oceanside Kitchen and partnered with OKC, a local nonprofit, to operate the kitchen for catering, programming and food rescue. The city and OKC work together to recover agricultural surplus from local farms, growers and gleaning organizations, with OKC using the city of Oceanside’s facility to transform the produce into delicious cuisine and preserved products, nutritious meals for the food insecure and offer full-service catering for a cause. The unique public-private partnership enables OKC to use the facility rent-free for the initial term of their contract as a means to support their innovative business model in the Green Oceanside Kitchen.