The conference, slated for May 24-25 at Kendall College in Chicago, will look at such issues as alternate power sources, the trends in green buildings, and how advances in technology are cutting expenses while preserving precious resources.
Special emphasis will be put on food, the aspect of restaurant sustainability that has perhaps generated the most confusion—and controversy. Does sustainable equal organic when it comes to food? Or is that description reserved for “biodynamic,” or the new phrase coming into use in the green community, permaculture?
What do those terms even mean?
And how can foodservice establishments embrace sustainable practices and still meet their sales and profit imperatives?
Our conference will put together the experts for a dialogue on those and other matters. In the meantime, we’ll be framing many of the issues here.
You can also get quick updates on the conference via our Twitter reports, @IFSS2011, and from the IFSS 2011 Facebook page.
The discussion begins now!
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