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
Earthy Garden of Eden: Bio-Gardening at the JA Jebel Ali Golf ResortJA Resorts & Hotels
The bio garden in our JA Jebel Ali Golf Resort was featured in the June 2014 edition of Gulf Gourmet. Find out more about our sustainability and bio-gardening efforts!
2015 Mission Main Street Grants RecipientsLinkedIn
Every day on LinkedIn, we see small businesses using resources in innovative ways to grow, impact and succeed. That’s why we’re proud to be the Premier Sponsor of the 2015 Chase Mission Main Street Grants® program and thrilled to congratulate this year’s grant recipients.
As part of our investment in the small business community, LinkedIn will be hosting a Small Business Boot Camp for these business owners and we couldn’t be more excited. To celebrate, we’ve compiled a showcase of how a few of them plan to use their $100,000 grant from Chase®. Read on to discover more about these savvy entrepreneurs!
Prairie Gardens & Adventure Farm: A Travel Alberta SHiFT Case StudyTourism Cafe Canada
Tam Andersen is a unique entrepreneur, passionate about sustainable farming, cultivating partners and celebrating all things local. At the young age of 22, ‘Farmer Tam’ purchased Prairie Gardens, more than 25 acres of vegetable gardens
and later added (at age 32) another 3,000 acres of cropland. Located outside Bon Accord, 25 kilometres north of Edmonton, it was here where this young horticulturist planted the seeds of her own future.
It didn’t take long for Tam to realize that, although she could become a traditional farmer growing acres of food like everyone else, she’d be forever vulnerable to the whims of mother nature, rising equipment costs, the fickleness of food trends and the ever-growing threat of mega-stores offering less tasty (albeit cheaper) imported fruits and vegetables. Plus, a single-product crop means as a single revenue stream which itself is inherently risky.“Our farm had to be sustainable from the beginning because we had no safety net to fall back on and not a lot of capital to invest,” recalls Tam.
Enjoy reading the agri-tourism and community tourism development journey of an amazing lady with an amazing team!
Earthy Garden of Eden: Bio-Gardening at the JA Jebel Ali Golf ResortJA Resorts & Hotels
The bio garden in our JA Jebel Ali Golf Resort was featured in the June 2014 edition of Gulf Gourmet. Find out more about our sustainability and bio-gardening efforts!
2015 Mission Main Street Grants RecipientsLinkedIn
Every day on LinkedIn, we see small businesses using resources in innovative ways to grow, impact and succeed. That’s why we’re proud to be the Premier Sponsor of the 2015 Chase Mission Main Street Grants® program and thrilled to congratulate this year’s grant recipients.
As part of our investment in the small business community, LinkedIn will be hosting a Small Business Boot Camp for these business owners and we couldn’t be more excited. To celebrate, we’ve compiled a showcase of how a few of them plan to use their $100,000 grant from Chase®. Read on to discover more about these savvy entrepreneurs!
Prairie Gardens & Adventure Farm: A Travel Alberta SHiFT Case StudyTourism Cafe Canada
Tam Andersen is a unique entrepreneur, passionate about sustainable farming, cultivating partners and celebrating all things local. At the young age of 22, ‘Farmer Tam’ purchased Prairie Gardens, more than 25 acres of vegetable gardens
and later added (at age 32) another 3,000 acres of cropland. Located outside Bon Accord, 25 kilometres north of Edmonton, it was here where this young horticulturist planted the seeds of her own future.
It didn’t take long for Tam to realize that, although she could become a traditional farmer growing acres of food like everyone else, she’d be forever vulnerable to the whims of mother nature, rising equipment costs, the fickleness of food trends and the ever-growing threat of mega-stores offering less tasty (albeit cheaper) imported fruits and vegetables. Plus, a single-product crop means as a single revenue stream which itself is inherently risky.“Our farm had to be sustainable from the beginning because we had no safety net to fall back on and not a lot of capital to invest,” recalls Tam.
Enjoy reading the agri-tourism and community tourism development journey of an amazing lady with an amazing team!
Attention all #foodmanufacturers #foodbrands #foodies and the like. I thought I would reach out to the LinkedIn community with hopes of getting some industry exposure in selling my brand. Kam’s is definitely at a tipping point, but I am no longer able to fund and work it on my own. I realize doing this post is a bold move and hard for me since I have invested so much into the brand and know that it has great potential. PLEASE SHARE and let me know any questions you may have
Steven Johnson is Grocerant Guru® at Tacoma, WA based Foodservice Solutions® He was the Highlighted Speaker at the October 2015 SJU “Fresh” Food Summit.
Johnson’s has been working with Restaurants, Convenience Stores, Grocery Stores, Drug Stores, and Dollar Stores to evolve the consumer commonality of Grocerant Niche Ready-2-Eat and Heat-N-Eat fresh prepared food, metrics, process while facilitating the propagation of industry best practices. The PowerPoint is his view of the Grocerant Niche
Beyond the Shore Paddlefest is Southern California premiere ocean awareness, stand up paddle, yoga, community festival taking place on September 18, 2016 in Redondo Beach.
Natural flavors are clean label and sustainableGivaudan
Givaudan was again participating at the Sustainable Foods Summit in San Francisco, 30-31 January 2018. Learn more about the event here: http://fal.cn/qv28 or watch the brand new naturals movie https://www.youtube.com/watch?v=NxapDgl286M #yournaturalpartner #asenseoftomorrow
Attention all #foodmanufacturers #foodbrands #foodies and the like. I thought I would reach out to the LinkedIn community with hopes of getting some industry exposure in selling my brand. Kam’s is definitely at a tipping point, but I am no longer able to fund and work it on my own. I realize doing this post is a bold move and hard for me since I have invested so much into the brand and know that it has great potential. PLEASE SHARE and let me know any questions you may have
Steven Johnson is Grocerant Guru® at Tacoma, WA based Foodservice Solutions® He was the Highlighted Speaker at the October 2015 SJU “Fresh” Food Summit.
Johnson’s has been working with Restaurants, Convenience Stores, Grocery Stores, Drug Stores, and Dollar Stores to evolve the consumer commonality of Grocerant Niche Ready-2-Eat and Heat-N-Eat fresh prepared food, metrics, process while facilitating the propagation of industry best practices. The PowerPoint is his view of the Grocerant Niche
Beyond the Shore Paddlefest is Southern California premiere ocean awareness, stand up paddle, yoga, community festival taking place on September 18, 2016 in Redondo Beach.
Natural flavors are clean label and sustainableGivaudan
Givaudan was again participating at the Sustainable Foods Summit in San Francisco, 30-31 January 2018. Learn more about the event here: http://fal.cn/qv28 or watch the brand new naturals movie https://www.youtube.com/watch?v=NxapDgl286M #yournaturalpartner #asenseoftomorrow
Sustainable Food Production and Consumption in HawaiiAmyDeSa
An informative presentation that breaks down the way Hawai’i consumes and produces food and provides reasoned explanations as to why they should change. This presentation targets not only how horrible it is for the environment but also to our health.
Food and Beverages Sustainability
Concept
According to the Worldwatch Institute(2009) the major problem in the global food production system is in the unsustainable inputs that are sued.
As a result, many forms of environmental degradation occur; falling water tables, deterioration of pasture, soil erosion.
The Western diet, with its high consumption of fish, meat and dairy products is endangering the environment; croplands are diminishing and the ocean’s fish stocks are in decline.
These grim warning signs are matched with some positive signs of awareness in society for health, environmental stewardship and animal welfare.
As a response to the problems being caused by conventional farming techniques the term sustainable food is now used to describe food production that does not take more natural resources than it gives back.
Sustainable food producers see nature as an ally rather than as an obstacle, they are able to produce wholesome food in symbiosis with nature and the surrounding community.
Uk government Sustainable Development Commission, Sustainable food is:
Safe, healthy and nutritious, for consumers in shops, restaurants, schools, hospitals, etc. And can meet the needs of the less well-off people.
Provides a viable livelihood for farmers, processors and retailers, whose employees enjoy a safe and hygienic working environment whether in the United Kingdom or overseas.
Respects biophysical and environmental limits in its production and processing, while reducing energy consumption and improving the wider environment; it also respects the highest standards of animal health and welfare, compatible with the production of affordable food for all sectors of society.
Supports rural economies and the diversity of rural culture, in particular through an emphasis on local products that keep food miles to a minimum.
The term sustainable food may not sound exciting as a description but catering businesses who develop processes to improve the sustainability of the food they offer stand a better chance of meeting the growing demands of individual consumers.
Once the domain of students and hippies the movement has moved into mainstream society and is represented by some very prominent industry players
example
Starbucks, has started selling four categories of what it calls “sustainable coffees”.
The nature of sustainable food often means that they are more expensive than other types of food.
Inevitably, there is a danger that restaurant operations seeking to provide clients with sustainable food choices may increase prices.
There is limited evidence that individual restaurant consumers are prepared to both purchase and pay a premium for sustainable food products.
Consumer attitudes toward sustainable food
Although consumer awareness of sustainability is growing, it is not yet making a huge difference to what customers choose to buy when they shop for food or sit down to eat in a restaurant.
While the fami
The world of search engine optimization (SEO) is buzzing with discussions after Google confirmed that around 2,500 leaked internal documents related to its Search feature are indeed authentic. The revelation has sparked significant concerns within the SEO community. The leaked documents were initially reported by SEO experts Rand Fishkin and Mike King, igniting widespread analysis and discourse. For More Info:- https://news.arihantwebtech.com/search-disrupted-googles-leaked-documents-rock-the-seo-world/
Discover the innovative and creative projects that highlight my journey throu...dylandmeas
Discover the innovative and creative projects that highlight my journey through Full Sail University. Below, you’ll find a collection of my work showcasing my skills and expertise in digital marketing, event planning, and media production.
Putting the SPARK into Virtual Training.pptxCynthia Clay
This 60-minute webinar, sponsored by Adobe, was delivered for the Training Mag Network. It explored the five elements of SPARK: Storytelling, Purpose, Action, Relationships, and Kudos. Knowing how to tell a well-structured story is key to building long-term memory. Stating a clear purpose that doesn't take away from the discovery learning process is critical. Ensuring that people move from theory to practical application is imperative. Creating strong social learning is the key to commitment and engagement. Validating and affirming participants' comments is the way to create a positive learning environment.
Digital Transformation and IT Strategy Toolkit and TemplatesAurelien Domont, MBA
This Digital Transformation and IT Strategy Toolkit was created by ex-McKinsey, Deloitte and BCG Management Consultants, after more than 5,000 hours of work. It is considered the world's best & most comprehensive Digital Transformation and IT Strategy Toolkit. It includes all the Frameworks, Best Practices & Templates required to successfully undertake the Digital Transformation of your organization and define a robust IT Strategy.
Editable Toolkit to help you reuse our content: 700 Powerpoint slides | 35 Excel sheets | 84 minutes of Video training
This PowerPoint presentation is only a small preview of our Toolkits. For more details, visit www.domontconsulting.com
3.0 Project 2_ Developing My Brand Identity Kit.pptxtanyjahb
A personal brand exploration presentation summarizes an individual's unique qualities and goals, covering strengths, values, passions, and target audience. It helps individuals understand what makes them stand out, their desired image, and how they aim to achieve it.
Company Valuation webinar series - Tuesday, 4 June 2024FelixPerez547899
This session provided an update as to the latest valuation data in the UK and then delved into a discussion on the upcoming election and the impacts on valuation. We finished, as always with a Q&A
4. Current President of Crave Catering in Portland Oregon Founding member of the Sustainable Catering Association Past Hard Rock Hotel, Las Vegas Mark Miller’s Acclaimed, Coyote Café at the MGM Grand Hotel, Las Vegas Mark Lopez
5. Audience participation is a MUST! 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!!! Session Overview
7. Sustainability is just one word and yet there exists over 300 definitions. As defined by the World Commission on Environment and Development: “Forms of progress that meet the needs of the present without compromising the ability of future generations to meet their needs.” Sustainability
8. Create a Sustainability Policy What would a sustainable caterer look like? Where are you at now? Are you strategic or tactical? Future - Commit to continually improve Strategy
9. Our Sustainability Promise10% more than the year before This is our strategy to commit to constant improvement each and every year as well as hold ourselves accountable. We make sure our team is involved and gives their input on what works and what needs work. We network with other Sustainable minded businesses who share our passion for people, food and the earth. Keeping in mind the best practices of "Triple Bottom Line" People - Planet - Profit.
11. Profit Waste reduction Eliminate use of disposable goods such as paper plates, plastic utensils, etc. Instead use real china, melamine, and real silverware. If disposables must be used, develop a portion control system. Energy conservation Use low energy lighting with motion detectors, fuel efficient vehicles, natural gas appliances, and only turn on appliances when needed. Competitive advantage Stand out above the competition and gain recognition locally for your sustainability efforts.
12. Planet Less waste = less environmental impact Energy conservation = less use of natural resources Reduction of harmful chemicals Buying local and seasonal Responsibility
13. Livable / Fair wages Benefits Special perks Continuing education Promoting from within Donating Leftovers Responsibility People
14. Our entire facility runs on 100% Renewable Energy Work Closely with Farmers to Promote Farm to Fork Menu Planning Co-founders and Proud Members of the Sustainable Catering Association Partnered with EcoTrust AND Elliot Center, both LEED certified Building to Provide a Sustainable Events Space for Our Clients We are members of The Natural Step USA We participate in Portland Composts! Program We are members of the Sustainable Business Network We have received our RecycleWorks Award Pick the Low Hanging Fruit
15. Offer Higher Education Classes for Staff (CaterSource, Sustainability Workshops, etc...) Support Team Building & Extracurricular Staff Activities to Promote a Healthy and Happy Staff Addition of a Hybrid vehicle to our Delivery Fleet Weekly Meetings Held to Promote People, Planet and Profit Discussions We Recycle ALL Paper, Bottles & Cans Including Non-deposit Containers Plan Menus to Reduce Food Waste; Donate Leftovers to Homeless Shelters Work Closely With Seafood Venues that Promote Sustainable Fish Practices Use naturally Raised Meats and Corn Fed Poultry
16. Frequent Local Farmers Markets to Support Our Farmers and Their Families. Consistently Re-use or Donate Surplus of Used Equipment, Office Supplies, Computers & Furniture Offer Higher Education Classes for Staff (CaterSource, Sustainability Workshops, etc...) Support Team Building & Extracurricular Staff Activities to Promote a Healthy and Happy Staff Addition of a Hybrid vehicle to our Delivery Fleet Weekly Meetings Held to Promote People, Planet and Profit Discussions We Recycle ALL Paper, Bottles & Cans Including Non-deposit Containers Minimal Use of Toxic Cleaners in Crave’s Kitchen and Washroom Facilities Promote the use of re-usable Dishware For Our Staff To Use In House For Food & Beverage Consumption
17. Use Bulk Containers to Serve Food; Use "Eco Fuel" for Chaffing Pans with Re-usable Containers Provide China / Melamine Plateware & Flatware For All Catered Meals Compostable Plates and Cutlery & 100% Recycled Napkins For Box Lunches. Office Solely Uses Harbor 100% Recycled Paper for Printing All of the Spent Oil From Our Fryer is Converted Into Bio-diesel. Clients confirm orders via email rather than confirming by fax. Invoices emailed rather than mailed We use both sides of the paper, not just one All paper is re-used for scratch paper and in house use and then Shredded Addition of the Crave Farm! We now grow over 20 varieties of vegetables and fruits, plus 5 different herbs
18. You can be sure that we will use the freshest and natural food sources for your meal. This is something you will taste in every bite. We hire professionals who do it with class and style. Because of this, we pay our team well to ensure they do a kick ass job on our events. We would never send first timers out to “try” and cater a wedding. While we only use 100% renewable power that costs slightly more, we are conscious about saving energy and take measures to save. Because we challenge ourselves to create less waste, our meals are primarily served on reusable plate ware. Our dedication to sustainability not only helps our team grow, we are committed to helping the industry by sharing our knowledge. When you choose us, you are making the choice to include People and Planet in your mission, by leaving a great lasting impression on your guests, while minimizing our impression on the earth. What it means to our Clients
19. Do you already have one? Share yours with the group Create your own sustainability promise Questions Your Sustainability Promise
21. How far does your food travel on its journey to the fork?
22. Journey of a Tomato Started off in San Deigo California Shipped 500 miles to Sacramento California Then shipped 125 miles to Reno Distribution Center Then shipped 15 miles to my door Total miles 640 Local farm growing the best ripe tomatoes to my door 125 miles. In a few weeks Reno farm will deliver only 7 miles. Client amazed with the quality of our local foods so referrals abound.
23. Finding Local Suppliers Identify your region Local, city, county, state, tri-state, etc. Seasonal is the key! Edible Communities Farmers Markets Northwest – Food Hub The Idiots Guide to Eating Local
24. Ask them for their sustainability promise If they don’t have one, help them create one too! Ask them for a “Hot Sheet” with only products from a 100 mile radius. (or 200, 300, 400, etc.) Just get them thinking! See if you can order differently to help save them money. Different delivery day, online, etc. Apply this to your clients Getting Your Suppliers Involved
25. Creating Menus With Creative License Create a Chef’s Seasonal Special Menu – That only depicts the basic components, such as bread, salad, starch, vegetables, meat entrée, vegetarian entree, and dessert. Not only will this allow your chef to choose what is in season, it will allow the cross utilization of in house products, save labor, and save on food costs.
26. As you progress each year, you will get better at knowing what is in season and when. Use this to your advantage, and sell certain seasonal items as limited time offers. Year round staples are great to learn how to incorporate into your menus. Example for the Pacific Northwest - Potatoes, onions, apples, and pears. Finding Great Seasonal and Year Round Staples
27. Identify your region Commit to choosing 3 local, seasonal foods that can easily incorporate into your menus. Share yours with the group Questions Your Region
28. Sustainable Seafood How to: Stay informed Purchase Seafood Sustainably Avoid fish on the DANGER LIST
30. The oceans are being depleted at an alarming rate We MUST change our buying habits NOW AVOIDING THE DANGER LIST If you’re not part of the solution…. GET YOUR SUPPLIERS INVOLVED ASK – How is my fish caught? Is that sustainable? When you eat out, ask the same question. State of EMERGENCY
31. How We Fish Fishermen use a wide range of gear to land their catch. Every type has its own effects on the ocean. By selecting the right gear for the right job, the fishing industry can help minimize its impact on the environment. BEST CHOICE Pole/Troll Traps and Pots Harpooning Trolling Purse Seine WORST CHOICE Gillnetting Longlining Purse Seine Trawls and Dredges = 54% of all fish caught
32. BYCATCH Worldwide, one out of every four fish caught is discarded, dead or dying, as "bycatch." One of the biggest offenders is the shrimp fishery. For every pound of shrimp caught, it discards almost twice that in other species. It can be 10 times this in some areas. And bycatch doesn't just include fish—turtles, seabirds and other animals also suffer.
33. AVOIDING THE DANGER LIST Getting your seafood supplier on board Communication is key Ask them to send you a local, sustainable hot sheet Finding alternatives to fish on the danger list Wild Caught does NOT mean Sustainable Use online resources to help navigate an ever changing environment Finding What Works for you
34. Monterey Bay Aquarium (iPhone and droid app) www.montereybayaquarium.org Marine Stewardship Council www.msc.org Fish2Fork www.fish2fork.com Salmon Nation www.salmonnation.com Kid Safe Seafood www.kidsafeseafood.org Seafood Choices Alliance www.seafoodchoices.com Blue Ocean Institute www.blueocean.org Text 30644 with the message FISH and the name of the fish in question. They’ll text their assessment and better alternatives to fish with significant environmental concerns. Seafood Resources
35. Commit to AVOID FISH ON THE DANGER LIST Text your favorite fish to the Blue Ocean Institute now Text 30644 with the message FISH and the name of the fish in question. They’ll text their assessment and better alternatives to fish with significant environmental concerns. Share what you find with the group Questions You Save the Ocean
36. Live your Sustainability Strategy. Just 10% more than the year before. Food Miles, buying local and in season is better for you and the economy. Sustainable Seafood – Commit to avoiding fish on the DANGER LIST!!! Ask your suppliers for help Closing Thoughts
37. Sustainable Catering Association www.SustainableCateringAssociation.org Local Harvest www.localharvest.org Food Alliance www.foodalliance.org Green Restaurant Association www.dinegreen.com The Natural Step USA www.naturalstep.org Greenpeace www.greenpeace.org Natural Resources Defense Council www.nrdc.org 4th Street Bistro, Reno – www.4thstbistro.com Additional Resources