Sustainable food systems program power point acf


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Michael Hodgins presentation about Sustainable Food Systems at Rio Salado College for the April meeting for the ACF AZ.

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Sustainable food systems program power point acf

  1. 1. SustainableFood Systems Rio Salado College
  2. 2. Michael HodginsQuick Bio Saratoga Golf and Polo Club (88-94) Houston’s Restaurants- Scottsdale (94-95) Ancala Country Club- Scottsdale (95-99) Timothy’s Michael’s Hideaway- Phoenix (99- 02) (02-05) Levy Restaurants- Phoenix, L.A., Oakland Bon Appetit Management Co.- Chandler (05- 10) Rio Salado College- Tempe (10-present)
  3. 3. Certificate of Completion inSustainable Food Systems Gardening**  Modern Food Nutrition Systems Food Safety Baking**  Sustainable Food Food & Bev Service Production Systems Food and Culture  Organic Foods Professional  Sustain. Restaurant Cooking** Practices**Hybrid Course  Internship 42 Credits
  4. 4. Sustainable Food SystemsSustainable Food Systems MCTVNational Food Day
  5. 5. Garden @ RioJanuary 2010
  6. 6. Garden @ RioOctober, 2011
  7. 7. Hybrid Classes
  8. 8. Gardening Practices andTechniques – AGS 182  Gardening basics  Soil building  Composting  Harvesting  Basic Botany  Organic Fertilizers  Watering  Planting Schedules
  9. 9. Professional Baking Breads Cakes Pastries Cookies Fillings IcingsWith an emphasis onsustainable baking
  10. 10. Professional Cooking Sanitation Ingredient ID Stocks Sauces Soups Entrees Vegetables Starches Emphasis on sustainable cooking
  11. 11. A Few of the Café’sSustainable Practices Recycle fryer oil for biofuel  Green Dining Network Compostable plates, cups &“silverware” Local purchasing from farmer’s, ranchers and artisans….fewer food miles Compost fruit and vegetable scraps plus coffee grounds and eggshells Recycle glass, plastic, paper and aluminum Menus  More Vegetarian  More Local/Sustainable
  12. 12. A Few Steps that ManyOperations Can Handle**And it doesn’t cost more!!!** Change out incandescent light bulbs with cfl’s or led’s Awareness of when equipment is turned on Reduce forced thawing with water Ask your produce vendor what they buy locally and support (i.e. oranges, carrots, etc.) Ask produce vendor if they have a weekly local list. If not ask them to start one.
  13. 13. A Few Steps that ManyOperations Can Handle**And it doesn’t cost more!!!** Ask your seafood vendor what they carry that is deemed sustainable(monterey bay seafood watch, MSC, etc.) Recycle fryer oil- Green Dining Network Compost Reduce beef usage/Increase vegetarian offerings
  14. 14. Sustainable Food Careers Culinary  Cooks  Chefs  Management Agriculture  Farms  Small Growers/Homesteads Nutrition Purchasing Community  Non-Profits  Farmer’s Markets  Food Banks
  15. 15. Tonight’s Food and Beverage The following is from theGarden @ Rio:• Mixed lettuces• Mint• Lemongrass• Purple basilMarket on the Move:• Zucchini/Yellow squash• Eggplant• Tomatoes• Orange bell peppers