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Greening your Event: Understanding Sustainability
Date
May 11, 2011 - 4:30pm - 8:00pmAddress
Laurita Winery
City
New EgyptState
NJCountry
USAEvent Website
Phone Hilton Anaheim 714-750-4460
| Meeting Sponsor Hilton Anaheim |
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| Speaker |
Gary Giberson C.E.C
Gary Giberson, a professional chef for nearly thirty years, is a leader in sustainable dining. He joined The Lawrenceville School as Executive Chef in 1998, and began to develop the School’s sustainable dining program in 2003. In 2007 he founded the food service company Sustainable Fare, L.L.C., with a focus on integrating sustainable food systems.
Gary has earned the Certified Executive Chef designation from the American Culinary Federation and is certified by the State of New Jersey as a Master Composter. He is a member of Slow Food USA and a Terra Madre U.S. Delegate (2006, 2008), a Board Member of Fair Food, New Jersey Farm to School, and a Steering Committee participant for Farm to Institute.
Gary has recently been invited to join Michele Obama’s Chefs Move to Schools initiative and attended the 2010 White House event.
Program Description:
Join MPI-NJ at the beautiful Laurita Winery (www.lauritawinery.com) where grape growing and winemaking happen. Enjoy wine tasting of their estate grown wines, dinner and our presentation titled:
Greening your Event: Understanding Sustainability
The discussion of sustainable procurement and contracting and waste management for event planning will be the focus of this presentation. What is “Certified Organic, Fare Trade, Locally Grown, Restaurant Supported Agriculture, Seed to Table, Slow Food, Composting, Integrated Pest Management, Fair Food, Carbon Footprint, Life Cycle Analysis and Zero Waste”? In this session we will explore these and other green terminology and procedures, through successfully implemented projects and initiatives that have improved the overall sustainability of food services in multiple venues.
The models presented will consider economic and ecological costs as well as impacting the sustainability awareness and education of clients and staff.
After this session, attendees will have a better understanding of current environmental issues surrounding food along with a holistic approach to sustainablilty.
Please note that The Inn at Laurita Winery is offering a special rate of $135 (normal room rate is $200) for anyone wishing to stay overnight. Please call 609-752-0303 to make a reservation.
Greening your Event: Understanding Sustainability
The discussion of sustainable procurement and contracting and waste management for event planning will be the focus of this presentation. What is “Certified Organic, Fare Trade, Locally Grown, Restaurant Supported Agriculture, Seed to Table, Slow Food, Composting, Integrated Pest Management, Fair Food, Carbon Footprint, Life Cycle Analysis and Zero Waste”? In this session we will explore these and other green terminology and procedures, through successfully implemented projects and initiatives that have improved the overall sustainability of food services in multiple venues.
The models presented will consider economic and ecological costs as well as impacting the sustainability awareness and education of clients and staff.
After this session, attendees will have a better understanding of current environmental issues surrounding food along with a holistic approach to sustainablilty.
Please note that The Inn at Laurita Winery is offering a special rate of $135 (normal room rate is $200) for anyone wishing to stay overnight. Please call 609-752-0303 to make a reservation.
Meeting Schedule:
4:30-5:00 pm New Member Orientation
4:30-5:45 pm Registration & Networking- Wine tastings will occur during this time.
5:45-8:00 pm Dinner & Program
4:30-5:00 pm New Member Orientation
4:30-5:45 pm Registration & Networking- Wine tastings will occur during this time.
5:45-8:00 pm Dinner & Program
CEU Credits = .15; Contact Hours = 1-1/2
Early-bird deadline ends after May 6, 2011.
Cancellations are non-refundable after this deadline.
Location:
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