Sourcing organic for foodservice can be different than sourcing for other sectors. This session will discuss the challenges and present solutions specifically for foodservice operations. Our panel will be made up of speakers from fine dining establishments, casual restaurant chains, and caterers. The discussion of sourcing will range from scale issues to working with local organic farms.
Monday, April 28, 2008: 2:15 PM
S102A (McCormick Place)
Moderator:
Greg Christian, Owner, Greg Christian Organics
Sourcing Tips for Organic Foodservice
Sourcing Tips for Organic Foodservice: From fine dining to the cafeteria
Sourcing Tips for Organic Foodservice: From fine dining to the cafeteria
Sourcing Tips for Organic Foodservice: From fine dining to the cafeteria
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