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Steps to a Healthier and More sustainable Kitchen Operation

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Steps to a Healthier and More sustainable Kitchen Operation

  • Wednesday, May 10, 2017
  • 6:00 PM - 8:00 PM
  • Natural Gourmet Institute - 48 West 21st Street, 2nd Floor, New York, NY 10010
  • 30

Registration

  • non-member pricing includes 2015-2016 membership dues (must be an AND member to be eligible for GNYDA membership)
  • Non-member pricing includes 2015-2016 student membership dues (must be an AND student member to be eligible for GNYDA student membership)
    Must bring a student ID
  • No CPEUs will be available for this attendance

Please choose registration type according to your membership status
Registration is closed

Join SPE Certified's Culinary Nutritionists Andrea Canada and Allison Aaron for a discussion of practical ways your food service operation can be more sustainable.  Here's what you'll learn:

  • What to ask vendors to better identify sustainable products
  • Recommendations to minimize food waste and reduce food costs
  • Methods to boost flavor and nutritional value with recipe demo

GNYDA members are eligible for 15% discount off NGI public classes and Friday Night Dinners.

Refreshments will be served.