News

Truitt's Northwest Sustainability Tour set for Oregon's Willamette Valley

July 21, 2010

Foodservice professionals are recognizing the critical alignment of people, the planet and the plate, and responding with new management and sourcing practices. 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 designed for leaders in culinary fields who are interested in understanding the long-term value of incorporating sustainability and transparency into their brand.

From August 8-10, 2010, 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 public’s heightened interest and expectation for food purveyors to embrace sustainability and health on the menu and in practice.

The program will feature keynotes from Consumer Insight Specialist Michelle Barry of The Hartman Group; Chris Moyer, manager of National Restaurant Association’s Conserve, Solutions for Sustainability initiative; Stuart Seale, co-author of “The Full Plate Diet,” and Andy Ford, chief insights officer at Culture Waves.

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 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. Registration will be accepted until July 30. Click here for more information and to register.

“Sustainability is more than just a “feel good” philosophy — 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,” said Peter Truitt, president of Truitt Bros. “Our aim is to create a forum for learning, networking and problem solving.”