Going green is the buzz word of the moment. Whether its adding plants to your plate or bringing sustainability into your business, this concept is everywhere. It's even on tap for Catersource + The Speical Event coming up May 2-5 in Anaheim.
Here are some of the sessions that are in store.
Veg-"Abilities": Curating Plant-forward & Plant-based Menu Items that are Cravable, Flexible & Forgivable
Wednesday, May 4 at 1:00 p.m.
Presented by Pam Smith, RDN (Registered Dietitian Nutritionist, PamSmith.com
Registered dietitian nutritionist Pam Smith will demo ideas of doing easy to execute (even at large volume!) plant forward and plant-based dishes that are built on the pillars of 1) Cravable, 2) Flexible/Versatile and 3) Forgivable (meaning hold well!).
BEO "Rethink": Embedding Sustainability from Planning Stages
Wednesday, May 4 at 2:30 p.m.
Presented by Aurora Dawn Benton (Chief Change Agent, Astrapto LLC) and Molly Crouch (Corporate Director of Sustainability, Sodexo Live!)
The copy/paste approach to BEO, menu and service planning prevents achieving food waste reduction goals, introducing healthy and sustainable options, and capitalizing on other promising trends. Instead, we need to adopt the improv principle of “yes and”!
In improve, actors must be open to any plot line and expand on it. This “yes, and…” mentality is the opposite of the “we’ve always done it this way” thinking that is too common in foodservice operations. In this session, the speakers will “improv” a menu and service planning session to show how we can rethink our approach and uncover opportunities to improve social and environmental outcomes and reduce costs. Then participants will engage in table discussions about common objections to sustainability and how menu and service planning can evolve to better facilitate positive impact.
Sustainability Think Tank
Tuesday, May 3 at 2:30 p.m.
Presented by Michael Dwork (CEO & Founder, VerTerra) and Andrea Correale (CEO, Elegant Affairs Caterers)
Sustainability. It's not the big, scary, all encompassing topic it seems to be—at least it won't be after you attend this idea-generating session. Sustainability at its essence benefits your company economically, ecologically, and socially. Adding sustainable practices to your business is not a burden or a hindrance, but a way to upsell your clients and downplay your carbon footprint. Join expert Michael Dwork and his panel of caterers and event planners—all who are able to seamlessly integrate earth-friendly practices and aesthetics into their events—and walk away with ideas regarding choosing products, marketing, and upselling, as well as ways to talk to clients about it more cogently. Bring your questions and ideas!
Leading the Scene by Keeping It Green
Tuesday, May 3 at 8:30 a.m.
Presented by Dana Buchanan (Owner, Primal Alchemy) and Paul Buchanan (Chef, Primal Alchemy)
As the only State Certified Green Caterer in Southern California, owners Dana and Chef Paul Buchanan of Primal Alchemy show how it can be done without sacrificing the fun and yum. Join them as they provide:
- Tips on producing sustainable events
- How to tell the difference between ‘Greenwashing’ and really walking the talk
- The top 10 things you can do to make the biggest impact
- The path to qualifying as a Certified Green Business
- How to dispel the myth, “It ain’t easy being Green”
California here we come!
