The idea of social gastronomy is to use food to lift people out of poverty — from professional training in the culinary arts to salvaging wasted food to giving out free meals.
Sponsored by The Charles Bronfman Prize
This story was sponsored by and produced in partnership with The Charles Bronfman Prize, an annual prize presented to a humanitarian whose innovative work fueled by their Jewish values has significantly improved the world. This article was produced by JTA’s native content team.
