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E-M:/ Sustainable Food Systems Chef to visit MSU
- Subject: E-M:/ Sustainable Food Systems Chef to visit MSU
- From: "Link, Terry" <email@example.com>
- Date: Mon, 22 Jan 2007 09:24:00 -0500
- Delivered-to: firstname.lastname@example.org
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- List-name: Enviro-Mich
- Reply-to: "Link, Terry" <firstname.lastname@example.org>
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- Thread-topic: Sustainable Food Systems Chef to visit MSU
Enviro-Mich message from "Link, Terry" <email@example.com>
MSU launches Spring Semester 2007 UN Decade of Education for Sustainable Development speaker series on Tuesday, January 30 at 7:30pm in Erickson Kiva (103).
"Sustainable Food - Niche or Necessity?"
The term sustainable food is rolling off more and more tongues lately and most people simply want to understand what it means. Is it organic? Is it locally grown? How does humanely raised, employee welfare or Fair Trade come into play? Does it cost more? And how can you ever implement this in institutional food setting? These are just some of the questions asked by the growing interest within academia, the food industry and the general public. John will share his unique experiential transformation from corporate, big business food to becoming one of the leading advocates for driving institutional change. He will tell the story his personal epiphany and how he uses that experience to help others join in a worldwide revolution. A movement called - Sustainable Food.
John D. Turenne, President and Founder Sustainable Food Systems, LLC has undergone what few can say they've had the privilege of experiencing. After spending an entire career in senior management positions within the institutional Food Service world at such renowned locations as Wesleyan and Yale University and Aramark Corporation, he underwent a personal and professional epiphany. When confronted with the realization of the impact his decisions about food were having on so much and so many, he decided it was time to change. John now owns and operates Sustainable Food Systems, a company whose mission it is to help organizations consider social, ecological and delicious differences in their business through the way they think about food. He is the former Executive Chef at Yale University where his accomplishments included the original design, development and implementation of the internationally recognized Yale Sustainable Food Project. Other organizations he has worked with include the Culinary Institute of America, Kaiser Permanente, multiple colleges, universities, private and public school systems as well as the international work of The Sustainable Food Laboratory.
Sponsors for the series include MSU's Office of Campus Sustainability, CS Mott Group for Sustainable Food Systems, MSU Auxiliary Services (HFS), Residential Initiative for the Study of Environment (RISE), Sustainable Michigan Endowed Project (SMEP), Department of Educational Administration, Program in Higher, Adult, and Lifelong Education, and the Dr. Mildred B. Erickson Chair in Higher, Adult, and Lifelong Education, and the Center for Systems Integration and Sustainability, and Community, Agriculture, Recreation and Resource Studies (CARRS).
Other speakers in the series:
March 14, 7:30 pm, 105 S. Kedzie, Dr. Debra Rowe, President, U.S. Partnership for Education for Sustainable Development, "Creating a Sustainable Future - What Every Educator and Student Needs to Know"
April 4, 4:00 pm, 228 Erickson, Dr. Julie Fox Gorte, Vice President and Chief Social Investment Strategist, Calvert Group, "Financing Our Future - Higher Ed's Responsibility for Teaching and Practicing Responsible Investing"
April 11, 7:30 pm, 105 S. Kedzie, Laury Hammel, author of "Growing Local Value: How to Build Business Partnerships That Strengthen Your Community", owner and president, The Longfellow Clubs, "Healthy Individuals and Healthy Communities - How Can Higher Education Help"?
For more information contact:
Terry Link, Director
Office of Campus Sustainability
Michigan State University
106 Olds Hall
East Lansing, MI 48824
One planet, one family, one future
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