ºÝºÝߣshows by User: MarkLopez1 / http://www.slideshare.net/images/logo.gif ºÝºÝߣshows by User: MarkLopez1 / Fri, 22 Jul 2011 01:29:50 GMT ºÝºÝߣShare feed for ºÝºÝߣshows by User: MarkLopez1 NACE presentation - Sustainable catering one bite at a time /slideshow/sustainable-catering-one-bite-at-a-time-nace/8660223 sustainablecateringonebiteatatime-nace-110722012952-phpapp02
Sustainable Catering – ONE BITE AT A TIME Do you normally eat pesticides, antibiotics, and growth hormones as part of your daily diet? Would you feed them to your family? Sustainable Catering…It’s the right thing to do, but how? And how do you do it profitably? Join me on a 3 course meal of Sustainability, one bite at a time. Farmers and fisherman all know fresh is best! Buying local helps the community and tastes so much better, and your clients will agree! You will learn: • A strategy for becoming Sustainable, one bite at a time. Learn our strategy of 10% more than the year before. • Food Miles, how far does your food travel on its journey from farm to fork? Why buying local and in season is better for you and the economy. • Sustainable Seafood – State of emergency, how to stay informed, how to purchase sustainably, and how to avoid the fish on the DANGER LIST Bio – Mark Lopez, President of Crave Catering and Founding Member of the Sustainable Catering Association, has been in the food business for most of his life. (In fact, he began planning and cooking meals when he was 8!) At 21, he worked for James Beard Award Recipient Mark Miller at the acclaimed Coyote Café. His love for food and passion for the environment inspired him to move to Portland, Oregon in 1997 and open a restaurant, expanding it into a full-service catering business. He and his family live on a 2-acre farm where they produce organics for his catering business. Mark Lopez Crave Catering 1324 SE 8th Ave. Portland, OR 97214 503-490-6275 cell 503-224-0370 www.cravepdx,com]]>
Sustainable Catering – ONE BITE AT A TIME Do you normally eat pesticides, antibiotics, and growth hormones as part of your daily diet? Would you feed them to your family? Sustainable Catering…It’s the right thing to do, but how? And how do you do it profitably? Join me on a 3 course meal of Sustainability, one bite at a time. Farmers and fisherman all know fresh is best! Buying local helps the community and tastes so much better, and your clients will agree! You will learn: • A strategy for becoming Sustainable, one bite at a time. Learn our strategy of 10% more than the year before. • Food Miles, how far does your food travel on its journey from farm to fork? Why buying local and in season is better for you and the economy. • Sustainable Seafood – State of emergency, how to stay informed, how to purchase sustainably, and how to avoid the fish on the DANGER LIST Bio – Mark Lopez, President of Crave Catering and Founding Member of the Sustainable Catering Association, has been in the food business for most of his life. (In fact, he began planning and cooking meals when he was 8!) At 21, he worked for James Beard Award Recipient Mark Miller at the acclaimed Coyote Café. His love for food and passion for the environment inspired him to move to Portland, Oregon in 1997 and open a restaurant, expanding it into a full-service catering business. He and his family live on a 2-acre farm where they produce organics for his catering business. Mark Lopez Crave Catering 1324 SE 8th Ave. Portland, OR 97214 503-490-6275 cell 503-224-0370 www.cravepdx,com]]> Fri, 22 Jul 2011 01:29:50 GMT /slideshow/sustainable-catering-one-bite-at-a-time-nace/8660223 MarkLopez1@slideshare.net(MarkLopez1) NACE presentation - Sustainable catering one bite at a time MarkLopez1 Sustainable Catering – ONE BITE AT A TIME Do you normally eat pesticides, antibiotics, and growth hormones as part of your daily diet? Would you feed them to your family? Sustainable Catering…It’s the right thing to do, but how? And how do you do it profitably? Join me on a 3 course meal of Sustainability, one bite at a time. Farmers and fisherman all know fresh is best! Buying local helps the community and tastes so much better, and your clients will agree! You will learn: • A strategy for becoming Sustainable, one bite at a time. Learn our strategy of 10% more than the year before. • Food Miles, how far does your food travel on its journey from farm to fork? Why buying local and in season is better for you and the economy. • Sustainable Seafood – State of emergency, how to stay informed, how to purchase sustainably, and how to avoid the fish on the DANGER LIST Bio – Mark Lopez, President of Crave Catering and Founding Member of the Sustainable Catering Association, has been in the food business for most of his life. (In fact, he began planning and cooking meals when he was 8!) At 21, he worked for James Beard Award Recipient Mark Miller at the acclaimed Coyote Café. His love for food and passion for the environment inspired him to move to Portland, Oregon in 1997 and open a restaurant, expanding it into a full-service catering business. He and his family live on a 2-acre farm where they produce organics for his catering business. Mark Lopez Crave Catering 1324 SE 8th Ave. Portland, OR 97214 503-490-6275 cell 503-224-0370 www.cravepdx,com <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/sustainablecateringonebiteatatime-nace-110722012952-phpapp02-thumbnail.jpg?width=120&amp;height=120&amp;fit=bounds" /><br> Sustainable Catering – ONE BITE AT A TIME Do you normally eat pesticides, antibiotics, and growth hormones as part of your daily diet? Would you feed them to your family? Sustainable Catering…It’s the right thing to do, but how? And how do you do it profitably? Join me on a 3 course meal of Sustainability, one bite at a time. Farmers and fisherman all know fresh is best! Buying local helps the community and tastes so much better, and your clients will agree! You will learn: • A strategy for becoming Sustainable, one bite at a time. Learn our strategy of 10% more than the year before. • Food Miles, how far does your food travel on its journey from farm to fork? Why buying local and in season is better for you and the economy. • Sustainable Seafood – State of emergency, how to stay informed, how to purchase sustainably, and how to avoid the fish on the DANGER LIST Bio – Mark Lopez, President of Crave Catering and Founding Member of the Sustainable Catering Association, has been in the food business for most of his life. (In fact, he began planning and cooking meals when he was 8!) At 21, he worked for James Beard Award Recipient Mark Miller at the acclaimed Coyote Café. His love for food and passion for the environment inspired him to move to Portland, Oregon in 1997 and open a restaurant, expanding it into a full-service catering business. He and his family live on a 2-acre farm where they produce organics for his catering business. Mark Lopez Crave Catering 1324 SE 8th Ave. Portland, OR 97214 503-490-6275 cell 503-224-0370 www.cravepdx,com
NACE presentation - Sustainable catering one bite at a time from Mark Lopez
]]> 827 7 https://cdn.slidesharecdn.com/ss_thumbnails/sustainablecateringonebiteatatime-nace-110722012952-phpapp02-thumbnail.jpg?width=120&height=120&fit=bounds presentation White http://activitystrea.ms/schema/1.0/post http://activitystrea.ms/schema/1.0/posted 0 https://cdn.slidesharecdn.com/profile-photo-MarkLopez1-48x48.jpg?cb=1523111451