Sustainable Food Experts Discuss Realities of Improving School Food This Weekend in NYC
Well-known professionals in the sustainable food movement collaborate on a panel discussion at The International Association of Culinary Professionals Regional Conference (IACP) New York City Regional Conference.
- New Haven-Meriden, CT (1888PressRelease) February 18, 2011 - John Turenne has long been a champion of quality school food, including, working behind the scenes with Jamie Oliver's Food Revolution, on Michelle Obama's Chefs Move to Schools program, and was integral in the creation of the Yale Sustainable Food Project. Jamie Oliver says: "John Turenne and the team at Sustainable Food Systems were a massive help with the Food Revolution in Huntington WV. I absolutely couldn't have done it without them."
This Friday and Saturday, February 18-19, 2011 the IACP Regional Conference will be held at The French Culinary Institute in New York City. The sustainable food movement will be well-represented by renowned foodies, chefs and authors such as Sam Kass, Assistant White House Chef, Marion Nestle, Dorie Greenspan, Sara Moulton, Amy Kalafa and more.
On Saturday, February 19, Turenne and co-panelists: Bill Telepan and Nancy Easton of Wellness in the Schools and Chef Bobo of The Calhoun School will hold a panel discussion titled, Chefs Who Have Moved to Schools to discuss the realities they've faced in working to improve school food. It's been nearly nine months since the First Lady's call to address the escalating childhood obesity issue, this discussion will focus on the progress and challenges that Chef's Move to Schools has experienced thus far and an open exchange on what is working and what more is needed to keep this movement growing. Online registration is still available (http://www.rsvpbook.com/event.php?430348).
In March, Turenne will speak at three events, the first, "Sustainability in Food Service-Where Are We Now?" at the National Association of College & University Food Services (NACUFS) Northeast Regional Conference in Syracuse. The second event will be held in Boston at The New England Food Show where Turenne will be discussing "Sustaining Ourselves and the Environment - One Step at a Time." And at the third, Turenne will be joined by fellow Connecticut food heroes from the New Haven Public School System, Tim Cipriano and Will Clark in a panel discussion titled "How to Feed the Brain" at The 5th Annual Yale School of Management Education Leadership Conference.
Sustainable Foods Systems continues to bring their brand of change to individuals, communities and organizations. If you would like to start a Food Revolution, contact the company at http://www.sustainablefoodsystems.com or 203-294-9683.
About Sustainable Foods Systems
With over 30 years in the food service industry, Sustainable Food Systems partners with healthcare facilities, public and private schools, universities, business dining facilities and community organizations to incorporate sustainability practices that are healthier for clients, local economies and the planet.
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