Restaurants and Events | Farms, Foragers, & Suppliers

Berkeley Open Source Food proudly presents the Third Annual Wild/Feral Food Week (16–22 April 2017), a landmark culinary experience at some of the world’s most innovative restaurants, to highlight the culinary opportunity of “pandigenous” wild foods, to reduce food and water waste, to increase revenue to farmers, to promote farm biodiversity, and to create a supply chain and a market for wild and feral foods.

Meals will feature foraged foods and ingredients harvested “between the rows” by our partner farms, foragers, and suppliers, including

Confirmed participating restaurants include:

Details of the events, schedule, reservations, and more, coming soon!

Please donate to Berkeley Open Source Food to support our mission!