To help foodservice professionals increase their knowledge of sustainable practices and strategies, Truitt Bros, Inc. will host the third annual Northwest Sustainability Discovery Tour. The tour is a three-day intensive program that is designed for leaders in culinary who are interested in understanding the long-term value of incorporating sustainability and transparency into their strategies, operations, and brand.
Oregon’s Williamette Valley will serve as the hub for the tour, which will begin Sunday and run through August 10. Participants will engage in a schedule of presentations, interactive workshops and tours of Willamette Valley farms and food processing facilities. By the end of the tour, participants will be armed with strategies, ideas and best practices for meeting the publics’ heightened interest and expectation for food purveyors to embrace sustainability and health on the menu and in practice, the company says.
The program will feature keynotes from Consumer Insight Specialist Michelle Barry, PhD, of The Hartman Group; Chris Moyer, manager of National Restaurant Association’s Conserve, Solutions for Sustainability initiative; Stuart Seale, MD, co-author of â€˜The Full Plate Diet;â€™ and Andy Ford, chief insights officer at CultureWaves.
Presentations and round table discussions will provide an opportunity for foodservice operators, food distributors and suppliers to discuss building a sustainable supply chain, overcoming obstacles for sustainable sourcing, food safety and local purchasing for large commercial and institutional foodservice operators. Other speaker-led educational discussions include food waste trends and tracking and the environmental impact of food production.
The event is open to all multi-unit restaurant and foodservice professionals for a fee of $400, including all sessions, tours and meals, which promise to be culinary experiences only possible in Oregon. For more information, you can visit the website, or call 800.547.8712 ext. 205.
â€˜Sustainability is more than just a â€˜feel goodâ€™ philosophyâ€”it’s a set of business practices increasingly embraced by businesses, institutions and civic leaders who are directly connected to the nation’s food supply chain,â€™ says Peter Truitt, president of Truitt Bros. â€˜Our aim is to create a forum for learning, networking and problem solving.”