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Sustainable and ethical food & catering workshop
October 13, 2015 @ 10:00 am - 3:00 pm
The Sustainable and Ethical Food and Catering Workshop offers chefs and hoteliers an opportunity to get to grips with producing sustainable ethical food and “green” catering.
Devised by three leading South African thought leaders and specialists in the field, Lorraine Jenks, Caroline McCann and Robyn Higgins, the workshop will cover all aspects of conscious consumption and greening a catering business.
- Lorraine Jenks is an award-winning greening specialist, sustainability coach, professional speaker, food activist and climate reality leader.
- Caroline McCann is an internationally accredited expert on ethical meat production.
- Robyn Higgins is a tireless organic market owner and organiser and a cherished icon for Jo’burg foodies.
They will be joined by other specialists in covering topics ranging from aquaponics and other farming disciplines, climate change preparedness, ethical meat production, food labelling, GMOs, green washing, tendering and eco procurement advice, product lifecycle assessment, supply chain management, efficient kitchen operations and health and environmental issues.
Hosted at Prue Leith Chefs Academy in Centurion, an integral part of the workshop will be a food tasting. Delegates will have the opportunity to compare a meal comprising a wide range of sustainable and ethical foods and drink and the same meal produced with supermarket-bought, industrially produced products.
Globally the demand for sustainable and ethical food is on the rise and South Africa is no different as consumers increasingly choose ethical, sustainable products and services. Chefs, restaurateurs, hoteliers and their patrons are starting to question where their food comes from. Food professionals are keen to meet market demand but often lack the know-how. The workshop promises to demystify the jargon and debunk the myths and explain certification standards. The workshop will also focus on running an efficient, toxic free and “green” kitchen. This is very pertinent to caterers who are constantly striving to maximise the efficiency of their kitchen operations by improving energy usage, water consumption, and waste management. An exhibition of related products and services will take place in conjunction to the workshop, offering an opportunity for delegates to meet suppliers and get advice.
The workshop is brought to you by Hotelstuff/Greenstuff, Braeside Butchery and Blu Bird Wholefood Market in association with Event Greening Forum, Slow Food and Slow Meat and is supported by Prue Leith Chefs Academy, PKS and Electrolux.
- Date: 13th October 2015
- Time:10am to 3pm
- Venue: Prue Leith Chefs Academy, Centurion
- Menu: main course, bread, beverages and alcohol
- Cost: R450
For any queries regarding the workshop or to book your seat, please email email@example.com.