New to organic? If you’re in the foodservice sector, this session is for you. This session will include a clear explanation of organic so that foodservice personnel can better communicate with their employees and customers. Foodservice representatives from different size businesses will give real-life examples that make it easy for you to learn and apply organic practices in your kitchen and on your menus.
Monday, April 28, 2008: 10:30 AM
S102BC (McCormick Place)
Moderator:
Sonya Dagovitz-Kugler, President, Natural Needs, LLC
Environmental Stewardship and Sustainability
Organic 101: Organic on the Menu - Definitions for you and your customers
Why Organic? A Nutritionist's and Chef's Perspective
See more of: Presentation files