Going Green

Many of us may remember the classic puppet Kermit the Frog exclaim “It’s not easy being green!” In today’s world it’s not only becoming easy “to be green” (environmentally conscious) but, it’s a necessity. The efforts at global and local levels are relevant in a way that cannot be ignored and the foodservice industry is taking note. For those attending the upcoming National Restaurant Association Show, May 17-20, 2008 (Chicago, IL) there will be a plethora of free educational sessions to choose from with regard to this topic:

• Steve Ells on Food With Integrity: Creating a Sustainable Food Supply — Monday, May 19, 2 p.m.-3:30 p.m.
• 5 Things Operators Must Know About Energy Efficiency — Saturday, May 17, 12 p.m.-1:30 p.m.
• Marketing to Conserving Customers: A Guide to Operating Green with a Triple Bottom Line — Monday, May 19, 10 a.m.-11:30 a.m.
• Casual Dining Goes Organic — Sunday, May 18, 2 p.m.-3:30 p.m.
• Making Your Seafood Choices More Sustainable — Sunday, May 18, 2 p.m.-3:30 p.m.
• New Ways to Power Your Business — Monday, May 19, 12 p.m.-1:30 p.m.
• Organic Growth: Being Green to Build Customer Loyalty — Sunday, May 18, 12 p.m.-1:30 p.m.
• Lean, Green & Clean: Environmental Practices in Collegiate Foodservice — Tuesday, May 20, 10 a.m.-11:30 a.m.
• It's All About Results: Sustainability in the Food Chain — Emphasis on Animal Products — Saturday, May 17, 10 a.m.-11:30 a.m.

While we’re on the topic, is Earth Day (April 22) on your calendar? Perhaps 2008 is the year that we all start to take this idea a little more seriously. Something to think about. Or, if you need to chew on it and are in Chicago, step out (literally – to reduce your carbon footprint) to Café Matou in the Bucktown/Wicker Park area. They will be serving French country food prepared with organic, local, or seasonal products.

Posted by Liz Giannini