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June 2015

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Subject:
Steps to a Healthier & More Sustainable Kitchen Operation
From:
Arlene Spark <[log in to unmask]>
Date:
Mon, 8 Jun 2015 16:05:58 +0000
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This just in from Hunter DI and MPH alumna Andrea Canada...





Are you looking for ways to make your food service operation more green?



In conjunction with GNYDA and HEN, SPE Certified’s Culinary Nutritionists present a discussion of practical ways your food service operation can be more sustainable.



The evening includes:

- What to ask vendors to better identify sustainable products

- Recommendations to minimize food waste and reduce food costs

- Methods to boost flavor and nutritional value with recipe demo



DATE: Tuesday, June 30, 2015

TIME: 6:00-8:00 PM

VENUE: NYU Steinhardt Education Building, 35 W. 4th Street, 10th Floor, Room 1080



FEES:

GNYDA members: $35 (includes WRDA, LIDA members)

GNYDA student members: $25

Non-members: $80 (includes GNYDA membership for 2015-2016)

Student non-members: $55 (includes GNYDA student membership for 2015-2016)

Public: $50



To register online, visit gnyda.org and click on calendar of events.



Light refreshments will be served.



Approved for 2 CEU’s



For more information, please contact HEN co-chairs:

Anna Meister at [log in to unmask]<mailto:[log in to unmask]>

Danielle Gill at [log in to unmask]<mailto:[log in to unmask]>

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