SAN FRANCISCO, November 29, 2011 – The second annual International Foodservice Sustainability Symposium (IFSS) will be held in San Francisco, October 7-9, 2012 at the Sir Francis Drake. IFSS is the first conference of its kind to focus exclusively on some of the most complex and highly nuanced issues surrounding sustainability in the foodservice industry. Its co-founding sponsors, Kendall College and the National Restaurant Association, through its Conserve: Solutions for Sustainability initiative, are among the most credible voices in foodservice sustainability.
San Francisco has been chosen as the site of IFSS 2012 for a number of reasons, most notably the fact that USA Todayrecently named it the most sustainable city in the United States, affording attendees unique opportunities to see some of the most cutting-edge sustainability technology being employed in the nation today and to glimpse what the future may hold. Always in the top tier of favorite world cities to visit, San Francisco’s diverse culture and attractions, not to mention its cuisine, make it a special draw for foodies everywhere. And its traditional Indian Summer experienced in October often brings the balmiest weather of the year.
“Building on the success of the inaugural event, which attracted world-renowned experts from across the globe, IFSS is already developing a reputation as the place for gathering information and debating sustainability issues from the perspective of academics, policy makers and foodservice professionals,” stated IFSS President Cindy Railing. “Focused on the broad spectrum of sustainability issues as they affect our industry, programming is already under development and announcements about specific speakers and sessions will be forthcoming in the weeks and months ahead.”
For more information about IFSS 2012, go to www.ifssymposium.org, check out our blog, or sign up to follow us on Twitter or Facebook where you’ll be sure to hear all of the latest news. This event is limited to 200 people on a first come, first registered basis. Registration opens on January 1, 2012 on the IFSS registration page.
About Railing & Associates
Founded in 1998, Railing & Associates is a marketing and public relations firm, located in the San Francisco Bay Area, specializing in foodservice with a special emphasis on sustainability. Its principal, Cindy Railing, APR, has spent more than two decades serving the foodservice industry representing such companies as Kendall College, Food Service Technology Center, McDonald’s, Dreyer’s/Edy’s Grand Ice Cream, and the California Culinary Academy, as well as a number of restaurants including the world-famous Sardine Factory in Monterey, California.
About the Kendall College School of Culinary Arts:
Kendall College, founded in 1934, is located
in Chicago, Illinois. Kendall offers undergraduate degrees in business, culinary arts, early childhood education, foodservice
managementand hospitality management to a diverse and
passionate community of more than 2500 students. The curriculum combines strong
academics with practical experience and international educational opportunities
that help give students in business, hospitality and culinary arts programs the
skills and expertise to be leaders in their professions. Kendall College was
ranked the number one program in Chicago for preparing students for careers in
hospitality management and culinary arts in a survey of management at Chicago's
leading hotels and Michelin Guide restaurants (ORC International –
2011 Survey).The American Culinary Federation Education Foundation Accrediting Commission
has accredited the Culinary Arts associate program since 1988 and the Baking
and Pastry associate program since 2008. Kendall College, a member of the Laureate
International Universities network, is accredited by the Higher
Learning Commission and is a member of the North Central Association of
Colleges and Schools (NCA), www.ncahlc.org. For more
information, visit www.Kendall.edu.
About National Restaurant Association
Founded in 1919, the National Restaurant Association is the leading business association for the restaurant industry, which comprises 960,000 restaurant and foodservice outlets and a workforce of nearly 13 million employees. Together with the National Restaurant Association Educational Foundation, the Association works to lead America’s restaurant industry into a new era of prosperity, prominence, and participation, enhancing the quality of life for all we serve. For more information, visit our Web site at www.restaurant.org.
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International Foodservice Sustainability Symposium Announces International Keynote Speaker
CHICAGO, March 24, 2011 – Julian Cribb, award-winning journalist and author of The Coming Famine, will present the international keynote address to attendees at the International Foodservice Sustainability Symposium (IFSS), May 24-25, 2011 in Chicago, immediately following NRA Show 2011. The event is being supported by co-founding sponsors the National Restaurant Association Conserve: Solutions for Sustainability initiative and Kendall College.
Cribb’s book, published late last summer, examines the confluence of a number of sustainability-related issues that are likely to come together over the next few decades to form a perfect storm that portends worldwide famine. Cribb addresses the usual culprits like fossil fuels, climate change and overfished oceans, but he also tackles what he calls “the two elephants in the kitchen” – population growth and overconsumption. He says the world is headed not just for peak oil, but also for peak population, water, arable land, and agricultural output.
Recently interviewed about his coming address at IFSS, Mr. Cribb said, “I’m very excited to speak to this audience because chefs and the foodservice industry decree the fashion of food. In creating food trends, they become the intellectual leaders of the world’s diet and hold the keys to persuading the population to eat more sustainably, a critical part of heading off the coming famine.”
“As soon as I picked up his book, I knew that Julian Cribb would be the perfect international keynoter for the International Foodservice Sustainability Symposium,” stated conference organizer Cindy Railing, principal of Railing & Associates. “While the facts are hair-raising, unlike many of its genre, The Coming Famine proposes solutions with actions that can be taken to head off what Mr. Cribb explains is the greatest challenge faced in the ten thousand years since agriculture began.”
The IFSS begins at 3:00 PM at
About
Kendall College, founded in 1934, is located in
About National Restaurant Association
Founded in 1919, the National Restaurant Association is the leading business association for the restaurant industry, which comprises 960,000 restaurant and foodservice outlets and a workforce of nearly 13 million employees. Together with the National Restaurant Association Educational Foundation, the Association works to lead
About Railing & Associates
Founded in 1998, Railing & Associates is a marketing and public relations firm, located in the San Francisco Bay Area, specializing in foodservice with a special emphasis on sustainability. Its principal, Cindy Railing, APR, has spent more than two decades serving the foodservice industry representing such companies as Kendall College, Food Service Technology Center, McDonald’s, Dreyer’s/Edy’s Grand Ice Cream, and the California Culinary Academy, as well as a number of restaurants including the world-famous Sardine Factory in Monterey, California.
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WASHINGTON, DC February 23, 2011 –
Developed by Railing & Associates, IFSS is the first conference of its kind to focus exclusively on the more complex sustainability issues such as emerging technologies, green building and perhaps the most highly nuanced subject of all – sustainable food.
“The IFSS will provide foodservice professionals with the information and tools they need to make critical decisions about complex sustainability issues,” said Dawn Sweeney, President and CEO of the National Restaurant Association. “We have identified sustainability as a key industry imperative in our multi-year strategic plan, and are committed to educating our members on how to increase environmental efforts and boost their bottom line. This symposium is set up to give attendees the objective information they need to find the answers that work for them.” “For the last several years, I’ve traveled the country talking about sustainability as a journey composed of baby steps,” said Christopher Koetke, dean of the Kendall College School of Culinary Arts and Laureate International Universities Vice President of the Center for Culinary Excellence. “The IFSS is an opportunity to take a giant educational leap that will support your sustainability journey for years to come.”
What can you expect at IFSS? You can expect to hear from some of the most respected experts in their fields. You can expect passionate discussion. You can expect to hear divergent views and controversy. You can expect to leave knowing far more than when you arrived and with lots of food for thought. As a sneak preview of things to come, the conference will kick off with a keynote address by Dr. Fred Kirschenmann, a pioneer in sustainable farming who served on the National Organics Standards Board and helped write the standards for certified organics. He’ll talk about sustainable agriculture and what it really means. Is it organic? Is it biodynamic? Is it local? Could it even be conventional agriculture? Some of his answers may surprise you
The IFSS begins 3:00 PM at About Founded in 1985, the About National Restaurant Association
Founded in 1919, the National Restaurant Association is the leading business association for the restaurant industry, which comprises 960,000 restaurant and foodservice outlets and a workforce of nearly 13 million employees. Together with the National Restaurant Association Educational Foundation, the Association works to lead About Railing & Associates
Founded in 1998, Railing & Associates is a marketing and public relations firm, located in the San Francisco Bay Area, specializing in foodservice with a special emphasis on sustainability. Its principal, Cindy Railing, APR, has spent more than two decades serving the foodservice industry representing such companies as Kendall College, Food Service Technology Center, McDonald’s, Dreyer’s/Edy’s Grand Ice Cream, and the California Culinary Academy, as well as a number of restaurants including the world-famous Sardine Factory in Monterey, California.
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Dawn Sweeney | President & CEO National Restaurant Association
Christopher Koetke | CEC, CCE Dean, Kendall College School of Culinary Arts
Dickie Brennan | Managing Partner, Dickie Brennan & Company