Tuesday, May 24
|1:00 - 8:30 PM||Symposium Location:
900 North Branch Street, Chicago
|1:00 - 3:00 PM||Registration
|3:00 - 4:15 PM||Keynote: Is Our Agriculture System Sustainable? (This session is sponsored by National Restaurant Assocation Conserve: Solutions for Sustainability.)
Fred Kirschenmann, Ph.D.
To give you a small idea of the stature of our opening keynoter, Dr. Kirschenmann has just returned from speaking at the "Future of Food"conference at Geogetown University in Washington, DC; the keynoter of the event was England's Prince Charles, a long-time supporter of sustainable agriculture. A U.S. pioneer of of sustainable agriculture, Dr. Kirschenmann was part of the group that developed the U.S. Department of Agriculture’s national organic standards. 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. Dr. Kirschenmann is president of a 3,500-acre certified organic farm in Windsor, North Dakota, and distinguished fellow at Iowa State University’s Leopold Center. The Leopold Center is dedicated to developing sustainable agricultural practices that are both profitable and conserve natural resources.
|4:30 - 5:45 PM||
Breakout SessionsCutting Edge of Sustainability Technology (Sponsored by Food Service Technology Center, the industry leader in commercial kitchen energy efficiency and appliance performance testing.) Foodservice sustainability must address both “sustainability on the plate” and “sustainability beyond the plate” in the form of energy and water efficiency. The technology required to bring efficiency into the kitchen is evolving and, in the case of LED lighting, it is improving day-by-day. Experts in this session will explore the newest lighting and cooking equipment and the larger trends driving the development of these technologies to help operators make purchasing decisions that will optimize efficiency, productivity and profitability!
Recycling Integrity: Truths, Myths & Emerging Technologies - The time is now to understand the final destination of recycling efforts and fine-tune the system so that materials intended for recycling don't become contaminated and end up in the landfill. Recent developments in compostable and recyclable packaging and how to manage their disposal for optimal benefit is another hot topic. Fortunately, redesigning the waste stream can be a cost-neutral to cost-savings endeavor - it can be done and we'll show you how.
|5:45 - 6:30 PM||Reception
(Sponsored by Tallgrass Beef)
|6:30 - 8:30 PM||Dinner
(Sponsored by Truitt Bros.)
Wednesday, May 25
|8:00 AM - 4:30 PM||Symposium Location:
171 West Randolph Street, Chicago
|8:00 - 9:00 AM||Continental Breakfast
(Sponsored by Diversey, Inc.)
|9:00 - 10:00 AM||
Julian Cribb (Canberra, Australia), award winning, science journalist and author of the new book, The Coming Famine, examines the confluence of sustainability-related issues that are likely to come together over the next few decades to form a perfect storm that portends worldwide famine by mid-century. He addresses the usual culprits like fossil fuels and climate change, but he also tackles what he calls "the two elephants in the kitchen" - population growth and overconsumption. "Solving this crisis," he says, "is the greatest challenge faced by humanity in the last 10,000 years."
|10:15 - 11:45 AM||
Heading Off The Coming Famine - Where do we go from here? (Sponsored by Kendall College and National Restaurant Association Conserve: Solutions for Sustainability.)
Roger Beachy, Ph.D., the first director of the National Institute for Food and Agriculture (NIFA), which is part of the U.S. Department of Agriculture and Julian Cribb will join together to talk about what steps individuals, organizations and governments can take to stop the famine in its tracks. We must fundamentally change the way we produce food as well as what food we consume. The foodservice industry has a pivotal role to play and could make the difference between success and failure!
|12:00 - 1:30 PM||Luncheon
|1:30 - 2:45 PM||Breakout Sessions
Leverage Sustainability to Build Your Business - According to the National Restaurant Association, more than half of all adults say they are more likely to visit a restaurant that offers food grown or raised in an organic or environmentally friendly way. Learn more about what consumers are thinking and how you can leverage your sustainability efforts through smart marketing.
Sustainable Building & Kitchen Design
Whether you're contemplating a remodel or a new build project, hear from a leading architect and two of the most knowledgeable kitchen designers who are leading the way in creating sustainable foodservice environments. Learn all about LEED certification and other information you need to know in order to make the best building and design decisions for your organization.
|3:00 - 4:30 PM||Sustainable All-Stars
Moderated by award-winning television journalist and founder of Tall Grass Beef, Bill Kurtis, this all-star panel of chefs and operators have a deeply held commitment to sustainability. Hear what they're doing in their operations and pick up some tips to help you move forward in your own journey.
Nov 29, 2011 | Second Annual International Foodservice Sustainability Symposium to be Held in San Francisco, October 7-9, 2012
Mar 25, 2011 | Australian Journalist Julian Cribb to Speak About The Coming Famine
Feb 24, 2011 | International Foodservice Sustainability Symposium to be Held in Chicago