This document summarizes the agenda for the Green Foodservice Alliance meeting. It includes welcome and introductions from various organizations, updates on GFA programs and committees, case studies on green certification, discussions on local seafood and producers, and marketing and future plans for GFA. The meeting featured various presentations and was intended to bring together members on green foodservice initiatives in Atlanta.
In today's healthcare, the last thing most worry about is your Emergency food compliance plan. Mass feeding and hydration services will be needed in some capacity on nearly every
disaster incident. Yet it is often left to hope it's covered.
Bus201 - Introduction To Business !!ATTENTION PLEASE!!
Please use this as you're general idea & knowledge
*Do not copy *Faculties use plagiarism software, that will redirect and connect your assignment to this link if you intend to do so.
Mr. Bryan Dierlam - Policy That Will Meet the Needs of the Growing Food SupplyJohn Blue
Policy That Will Meet the Needs of the Growing Food Supply - Mr. Bryan Dierlam, Director, Government Affairs, Cargill, from the 2013 NIAA Merging Values and Technology conference, April 15-17, 2013, Louisville, KY, USA.
More presentations at http://www.trufflemedia.com/agmedia/conference/2013-niaa-merging-values-and-technology
Scott Lively is a veteran of the organic beef industry with close to two decades in the industry. A passionate advocate of organic beef farming, Scott Lively is involved with Eat American, an organization dedicated to educating American consumers about where their food comes from, including grass-fed beef.
Local people have been sharing ideas about the Lymington Open Air Sea Water Baths since they were closed in 2008. This project has developed an online discussion group to involve skilled local people and community groups in exploring concepts for a multi-purpose Lymington Sea Water Centre.
In today's healthcare, the last thing most worry about is your Emergency food compliance plan. Mass feeding and hydration services will be needed in some capacity on nearly every
disaster incident. Yet it is often left to hope it's covered.
Bus201 - Introduction To Business !!ATTENTION PLEASE!!
Please use this as you're general idea & knowledge
*Do not copy *Faculties use plagiarism software, that will redirect and connect your assignment to this link if you intend to do so.
Mr. Bryan Dierlam - Policy That Will Meet the Needs of the Growing Food SupplyJohn Blue
Policy That Will Meet the Needs of the Growing Food Supply - Mr. Bryan Dierlam, Director, Government Affairs, Cargill, from the 2013 NIAA Merging Values and Technology conference, April 15-17, 2013, Louisville, KY, USA.
More presentations at http://www.trufflemedia.com/agmedia/conference/2013-niaa-merging-values-and-technology
Scott Lively is a veteran of the organic beef industry with close to two decades in the industry. A passionate advocate of organic beef farming, Scott Lively is involved with Eat American, an organization dedicated to educating American consumers about where their food comes from, including grass-fed beef.
Local people have been sharing ideas about the Lymington Open Air Sea Water Baths since they were closed in 2008. This project has developed an online discussion group to involve skilled local people and community groups in exploring concepts for a multi-purpose Lymington Sea Water Centre.
Company presentation - backup jobs agencyStefan Liebig
Get an insight of our services offered at backup jobs agency.
Professional recruitment of crew for ocean cruise vessels, crew for river cruise vessel and staff for hotels alike.
Details to be found insight the slides.
Hotel Management Courses in Chennai can be taken from the Sai International Institute of Hotel Management and Catering. Sai is also the only Indian Institute to
provide Carving courses.Sai Institute of hotel management chennai is one of the top hotel management colleges in India. Sai provides courses like diploma in Hotel
Management, degree in hotel management & bsc in hotel management.For More Information Please Visit : http://www.saiinstitutes.in
From Gluten Free to Trans Fat Bans, food safety is about more than food borne illness. It's about understanding the nutritional needs and dietary preferences of your customers, how to accommodate them and even market your healthy menu options.
Featuring: Carolyn O’Neil, MS RD LD
Tuesday, September 28, 2010
3:00-5:00 pm
Ansley Golf Club
Sponsored by: Atlanta Hawks & Thrashers, Coca-Cola Foodservice, Georgia Power, Heartland Payment Systems, The Rebate Group, LLC
Dr. Jeff Silverstein - Current Status of U.S. Aquaculture ResearchJohn Blue
Current Status of U.S. Aquaculture Research - Dr. Jeff Silverstein, National Program Leader, Aquaculture, USDA-Agricultural Research Service, from the 2013 NIAA Merging Values and Technology conference, April 15-17, 2013, Louisville, KY, USA.
More presentations at http://www.trufflemedia.com/agmedia/conference/2013-niaa-merging-values-and-technology
North Kohala Food Forum Presentation August 22, 09andreadean
The North Kohala Food Forum convened on August 22, 2009 with about 200 people in attendance to discuss how North Kohala can reach the goals of producing 50% or the food it consumes. The slides show survey data that was used to inform the conversation. More at www.nkfoodforum.com.
Humankind has not woven the web of life.
We are but one thread within it.
Whatever we do to the web, we do to ourselves.
All things are bound together.
All things connect.
~ Chief Seattle
NACE presentation - Sustainable catering one bite at a timeMark Lopez
Sustainable Catering – ONE BITE AT A TIME
Do you normally eat pesticides, antibiotics, and growth hormones as part of your daily diet? Would you feed them to your family? Sustainable Catering…It’s the right thing to do, but how? And how do you do it profitably? Join me on a 3 course meal of Sustainability, one bite at a time.
Farmers and fisherman all know fresh is best! Buying local helps the community and tastes so much better, and your clients will agree!
You will learn:
• A strategy for becoming Sustainable, one bite at a time. Learn our strategy of 10% more than the year before.
• Food Miles, how far does your food travel on its journey from farm to fork? Why buying local and in season is better for you and the economy.
• Sustainable Seafood – State of emergency, how to stay informed, how to purchase sustainably, and how to avoid the fish on the DANGER LIST
Bio –
Mark Lopez, President of Crave Catering and Founding Member of the Sustainable Catering Association, has been in the food business for most of his life. (In fact, he began planning and cooking meals when he was 8!) At 21, he worked for James Beard Award Recipient Mark Miller at the acclaimed Coyote Café.
His love for food and passion for the environment inspired him to move to Portland, Oregon in 1997 and open a restaurant, expanding it into a full-service catering business. He and his family live on a 2-acre farm where they produce organics for his catering business.
Mark Lopez
Crave Catering
1324 SE 8th Ave.
Portland, OR 97214
503-490-6275 cell
503-224-0370
www.cravepdx,com
For its sixth Future Thought Leaders panel discussion, “Behind ‘Farm to Table’: The Labor of Farming,” nine panelists joined us at Kitchens for Good to discuss the challenges of farming, including access to land and capital, regulatory changes, technological advances, and attracting a younger generation.
Presentation for first class of Oyster Farming Fundamentals, offered by Alabama Cooperative Extension System, Auburn University and Organized Seafood Association of Alabama.
Company presentation - backup jobs agencyStefan Liebig
Get an insight of our services offered at backup jobs agency.
Professional recruitment of crew for ocean cruise vessels, crew for river cruise vessel and staff for hotels alike.
Details to be found insight the slides.
Hotel Management Courses in Chennai can be taken from the Sai International Institute of Hotel Management and Catering. Sai is also the only Indian Institute to
provide Carving courses.Sai Institute of hotel management chennai is one of the top hotel management colleges in India. Sai provides courses like diploma in Hotel
Management, degree in hotel management & bsc in hotel management.For More Information Please Visit : http://www.saiinstitutes.in
From Gluten Free to Trans Fat Bans, food safety is about more than food borne illness. It's about understanding the nutritional needs and dietary preferences of your customers, how to accommodate them and even market your healthy menu options.
Featuring: Carolyn O’Neil, MS RD LD
Tuesday, September 28, 2010
3:00-5:00 pm
Ansley Golf Club
Sponsored by: Atlanta Hawks & Thrashers, Coca-Cola Foodservice, Georgia Power, Heartland Payment Systems, The Rebate Group, LLC
Dr. Jeff Silverstein - Current Status of U.S. Aquaculture ResearchJohn Blue
Current Status of U.S. Aquaculture Research - Dr. Jeff Silverstein, National Program Leader, Aquaculture, USDA-Agricultural Research Service, from the 2013 NIAA Merging Values and Technology conference, April 15-17, 2013, Louisville, KY, USA.
More presentations at http://www.trufflemedia.com/agmedia/conference/2013-niaa-merging-values-and-technology
North Kohala Food Forum Presentation August 22, 09andreadean
The North Kohala Food Forum convened on August 22, 2009 with about 200 people in attendance to discuss how North Kohala can reach the goals of producing 50% or the food it consumes. The slides show survey data that was used to inform the conversation. More at www.nkfoodforum.com.
Humankind has not woven the web of life.
We are but one thread within it.
Whatever we do to the web, we do to ourselves.
All things are bound together.
All things connect.
~ Chief Seattle
NACE presentation - Sustainable catering one bite at a timeMark Lopez
Sustainable Catering – ONE BITE AT A TIME
Do you normally eat pesticides, antibiotics, and growth hormones as part of your daily diet? Would you feed them to your family? Sustainable Catering…It’s the right thing to do, but how? And how do you do it profitably? Join me on a 3 course meal of Sustainability, one bite at a time.
Farmers and fisherman all know fresh is best! Buying local helps the community and tastes so much better, and your clients will agree!
You will learn:
• A strategy for becoming Sustainable, one bite at a time. Learn our strategy of 10% more than the year before.
• Food Miles, how far does your food travel on its journey from farm to fork? Why buying local and in season is better for you and the economy.
• Sustainable Seafood – State of emergency, how to stay informed, how to purchase sustainably, and how to avoid the fish on the DANGER LIST
Bio –
Mark Lopez, President of Crave Catering and Founding Member of the Sustainable Catering Association, has been in the food business for most of his life. (In fact, he began planning and cooking meals when he was 8!) At 21, he worked for James Beard Award Recipient Mark Miller at the acclaimed Coyote Café.
His love for food and passion for the environment inspired him to move to Portland, Oregon in 1997 and open a restaurant, expanding it into a full-service catering business. He and his family live on a 2-acre farm where they produce organics for his catering business.
Mark Lopez
Crave Catering
1324 SE 8th Ave.
Portland, OR 97214
503-490-6275 cell
503-224-0370
www.cravepdx,com
For its sixth Future Thought Leaders panel discussion, “Behind ‘Farm to Table’: The Labor of Farming,” nine panelists joined us at Kitchens for Good to discuss the challenges of farming, including access to land and capital, regulatory changes, technological advances, and attracting a younger generation.
Presentation for first class of Oyster Farming Fundamentals, offered by Alabama Cooperative Extension System, Auburn University and Organized Seafood Association of Alabama.
Speakers:
Alison Lueker, Sun in my Belly
Brian Lyman, Jim 'N Nick's Bar-B-Q
Jay Swift, 4th & Swift
Ryan Turner, Muss & Turner's
Moderator: Ron Eyster, Rosebud
Fishing for Health: Helping non-fish eaters to overcome objections and cook m...Brittney R. Taylor
Conference poster and abstract submitted to the Research Frontiers in Nutritional Sciences Conference 2015
Contributions: Abstract editing, poster design, and cookbook video filmographer
Poster won $200 cash prize for Top Rated Poster Abstract
Dr. Ronald L. Stotish - Food Fight: Policy and PoliticsJohn Blue
Food Fight: Policy and Politics - Ronald L. Stotish, PhD, President and Chief Executive Officer of AquaBounty Technologies, from the 2014 NIAA Annual Conference titled 'The Precautionary Principle: How Agriculture Will Thrive', March 31 - April 2, 2014, Omaha, NE, USA.
More presentations at http://www.trufflemedia.com/agmedia/conference/2014_niaa_how_animal_agriculture_will_thrive
The current shellfish industry development strategy and why shellfish could be important in an English aquaculture strategy. Presentation by Dr Tom Pickerell
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1. Welcome to the Green Foodservice Alliance Meeting Meeting Sponsored By: Meeting Hosted By: Coffee Provided By:
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13. Wild Georgia Seafood Tori Stivers, Seafood Specialist University of Georgia Marine Extension Service, Georgia Sea Grant
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15. GA Commercial Fisheries 2008 Landings * Values are ex-vessel Specie Volume (lbs) * Value ($) Availability Shrimp (tails) 1,931,292 7,265,344 May – Jan. Blue crab 4,179,892 3,665,711 April – Nov. Hard clam 67,113 523,440 All year Oyster 13,168 55,321 Oct. – May Shad 33,976 36,827 Jan. - April
16. GA Shrimp Specifics 2008 Landings Specie Volume (lbs) Availability White ( Litopenaeus setiferus) 1,680,919 May – Jan. Brown ( Farfantepenaeus aztecus) 235,096 May – Oct. Pink, Rock, Red 15,277
28. Autumn Design New Navigation www.GreenFoodserviceAlliance.org
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33. Georgia Grown Food Show Bringing Together Local Producers with Georgia’s Chefs, Restaurants, Foodservice Providers & Retailers Georgia Grown: Chef’s Choice for Quality and Freshness
34. Support Your Local Producers!! When: October 12, 2009 12:00 pm – 4:30 pm Reception to Follow Where: Georgia Freight Depot 65 MLK Jr. Dr, Atlanta, GA 30334 Cost: FREE + GIVEAWAYS! Products Displayed: Fruits & Vegetables Meat, poultry, seafood Dairy products Alcoholic/non-alcoholic beverages Organic & all natural products Edible nuts Condiments & Sauces
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38. Great American Dine Out www.GreatAmericanDineOut.com Proceeds Benefit Share Our Strength
39. Welcome to the Green Foodservice Alliance Meeting Meeting Sponsored By: Meeting Hosted By: Coffee Provided By:
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