foodservicesustainability.blogspot.com
Sustainability on the menu: A conversation with Dr. Fred Kirschenmann
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Sustainability on the menu. Wednesday, April 6, 2011. A conversation with Dr. Fred Kirschenmann. Our keynote speaker at the International Foodservice Sustainability Symposium. Will be Dr. Fred Kirschenmann. A farmer by birth who went on to become one of the world’s leading experts on sustainable agricultural methods. He serves as a distinguished fellow of the Leopold Center for Sustainable Agriculture at Iowa State University, and manages an organic-certified farm. Subscribe to: Post Comments (Atom).
foodservicesustainability.blogspot.com
Sustainability on the menu: Shedding light on new light options
http://foodservicesustainability.blogspot.com/2011/04/shedding-light-on-new-light-options.html
Sustainability on the menu. Tuesday, April 26, 2011. Shedding light on new light options. Recounting the cost benefits of LED lighting is dog-bites-man stuff. What restaurateurs might not realize, says sustainable-lighting expert Derry Berrigan, is the potential impact on sales. 8220;If you’re trying to drive sales, lighting most definitely impacts that,” says Berrigan, who’ll be talking about lighting at the International Foodservice Sustainability Symposium. Sales,” she says. Berrigan is co-hosting the...
foodservicesustainability.blogspot.com
Sustainability on the menu: Chefs as super heroes
http://foodservicesustainability.blogspot.com/2011/04/chefs-as-super-heroes.html
Sustainability on the menu. Monday, April 18, 2011. Chefs as super heroes. Julian Cribb, author of the acclaimed “The Coming Famine” and a keynote speaker at next month’s International Foodservice Sustainability Symposium. Has spied an unexpected hero in the world’s mounting food crisis. More Clark Kent that Superman, given more to culinary whites and toques than capes or masks, Cribb’s potential rescuer is the foodservice chef. In Chapter 12 of your book you open up with a scenario set in 2085 in which ...
foodservicesustainability.blogspot.com
Sustainability on the menu: How can you help avert famine?
http://foodservicesustainability.blogspot.com/2011/04/how-can-you-help-avert-famine.html
Sustainability on the menu. Tuesday, April 12, 2011. How can you help avert famine? 8220;This book,” celebrated author Julian Cribb explains in the preface to his latest work, “is a wake-up call.”. No doubt about that. “The Coming Famine” details how the dynamics shaping food demand and production are combining to push the world toward an unprecedented level of hunger and starvation. Throw wars in there as a likely outcome, too, Cribb writes. But there’s a big “if.” If. Subscribe to: Post Comments (Atom).
foodservicesustainability.blogspot.com
Sustainability on the menu: Sustainability talk in a sustainable setting
http://foodservicesustainability.blogspot.com/2011/04/sustainability-talk-in-sustainable.html
Sustainability on the menu. Wednesday, April 20, 2011. Sustainability talk in a sustainable setting. It’s fitting that the first foodservice sustainability conference will be held at one of the trade’s greenest educational facilities. Kendall College, host of next month’s International Foodservice Sustainability Symposium. The fine-dining facility was expanded last year into a 22,000-sq.-ft. space with a hotel-sized display kitchen situated behind a floor-to-ceiling glass fronting the 90-seat din...An in...
foodservicesustainability.blogspot.com
Sustainability on the menu: April 2011
http://foodservicesustainability.blogspot.com/2011_04_01_archive.html
Sustainability on the menu. Tuesday, April 26, 2011. Shedding light on new light options. Recounting the cost benefits of LED lighting is dog-bites-man stuff. What restaurateurs might not realize, says sustainable-lighting expert Derry Berrigan, is the potential impact on sales. 8220;If you’re trying to drive sales, lighting most definitely impacts that,” says Berrigan, who’ll be talking about lighting at the International Foodservice Sustainability Symposium. Sales,” she says. Berrigan is co-hosting the...
