GREEN HALL MEETING October 8: Farm to Fork – From Trend to Reality
Our Farm to Fork Green Hall Meeting will provide an overview of the progress, opportunities and challenges restaurants, venues and food purveyor’s face in supplying sustainable foods to their customers. The panel will consist of representatives of the following industries: Restaurant Ted’s Montana Grill, George McKerrow, Jr. Restaurant Restaurant Eugene, Chef Linton Hopkins Food Distributor/Products Provider US Foodservice, Ed Graham Industrial/Corporate Food Service Company Sodexo, Joe Mitchell Georgia Organics Alice Rolls Green FoodService Alliance Holly Ellmore Moderator Ira Blumenthal, President, Captain Planet Foundation “The food service industry is the #1 consumer of electricity in the retail sector. Comprising 10% of the American economy, this industry exacts a large impact upon the air we breathe, the food we eat, and the water we drink.” -quote from Green Restaurant Association web site www.dinegreen.com
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