First annual Im(Perfect) food faceoff tackles food waste

First annual Im(Perfect) food faceoff tackles food waste First annual Im(Perfect) food faceoff tackles food waste The inaugural Food Faceoff highlights creative ways to prevent food waste in Eugene. Helen Bouchard, Arts and Culture Writer October 14, 2026 Helen Bouchard/Daily Emerald The first ever annual Im(Perfect) food faceoff in honor of Food Waste Prevention Week. On Saturday, Oct. 3, Eugene embarked on its first ever annual Im(Perfect) food faceoff in honor of Food Waste Prevention Week. Two local Chefs, Garrett Kirsch and Kathryn Nordgren from restaurants Seasoned and Sunriver Brewing Company, went head to head in creating a dish from a box of surprise ingredients given to them 20 minutes before the timer started and 20 minutes to cook. Jennifer Denson, executive director and founder of Burrito Brigade, said that they supplied the ingredients for the challenge. “We worked with Waste Wise trying to reduce food that is going into Lane County’s landfill,” Denson said. “We rescued nearly 500,000 pounds of food from the grocery stores last year.” According to the U.S. Department of Agriculture, the United States food waste is estimated between 30 to 40 percent of the food supply. Food loss can happen for many reasons, from spoilage during transportation, the retail level with equipment malfunction as well as consumers throwing away extras. Since 2021, Food Waste Prevention Week’s initiative has been to reduce food waste but also strengthen communities by promoting a healthier environment, saving families money and improving food access. Over 50 people attended the faceoff. In the Farmers Market Pavilion and Plaza, the room was filled with tasty scents and an overflow of community members. The Chefs were able to make anything out of the ingredients given. Garrett Kirsch, the executive chef for Seasoned, accompanied by Felicia Kirsch, the chief executive officer of Seasoned, said they made a chicken slider. “It had 15 ingredients just in the slider itself, from celery to shallots, to garlic, to zucchini,” Garrett Kirsch said. “We were just utilizing the product that was in the basket that we were given.” Nordgren, head chef at Sunriver Brewing Company, said she made a chicken tikka masala. “I tried to add as many veggies as I could,” Nordgren said. “We had carrots, celery, onion, squash, Thai chillies, jalapeños, cabbage, kale.” She also said she utilized the hard bread as bread crumbs in the meatballs. For the contest, three judges decide based on a vote who would win the contest. Chef David Lucht, one of the judges, said there are three categories that the chefs are scored on. “I look for three main things: flavors, textures and technique,” Lucht said. As the judges voted, Kirsch was announced as the winner. Both dishes had samples afterward for the audience to try. Liv Vasquez, a UO student at the event, taste-tested the chefs’ dishes. “They definitely offer alternatives to people with different tastes,” Vasquez said. “Chef Garret’s is more savory and flavorful, and Kathryn’s is as well but more mild.” Both Chefs enjoyed the event and highlighted the importance of food waste prevention and what people in the community can do to help.  “There’s a lot of places like the Burrito Brigade where you can donate your food…and they can utilize it,” Kirsch said. “With events like this, and the nonprofit, we’re going to help bring that number down,” Nordgren said. Denson said that the Burrito Brigade works hard to serve households in the area with their free pantry. “We serve over 250 households every week at our waste to taste.”  The Im(Perfect) Food Faceoff showed that food that might otherwise go to waste can still bring people together, make delicious dishes and make a difference in the community. 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