Welcome to the third Northwest Sustainability Discovery Tour! Over the next two-and-a- half days, you’ll expand your horizons through access to a variety of experts, foodservice professionals and on the ground experiences. Below is a complete schedule of speakers and field activities. All formal presentations will be made available to participants following the conference. Complete speakers bios can be found in your packets.
Once again, welcome to Oregon’s Willamette Valley and thank you for joining us!
Sunday, August 8, 2010
4:30 PM
Gather in the lobby of The Grand Hotel. Board a motorcoach bus and travel to
Willamette Valley Vineyards.
Pick-up your conference packet and nametag at the winery
Pick-up your conference packet and nametag at the winery
5:00 PM
Tour kick-off: Tour a winery and vineyards
Willamette Valley Vineyards is one of the region's leading wineries, earning the title "One of America's Great Pinot Noir Producers," from Wine Enthusiast Magazine. Founder Jim Bernau believes that wines made with consideration for the environment, employees and the community just taste better. Stewardship of the land has been a key principal in their winemaking. Willamette Valley Vineyards was the first winery in the world to use cork certified through the Rainforest Alliance to Forest Stewardship Council standards, has worked to achieve carbon neutrality, is currently investigating solar energy, and is certified sustainable through LIVE (Low Input Viticulture and Enology) and Salmon Safe, with select plantings certified organic by Oregon Tilth.
Willamette Valley Vineyards is one of the region's leading wineries, earning the title "One of America's Great Pinot Noir Producers," from Wine Enthusiast Magazine. Founder Jim Bernau believes that wines made with consideration for the environment, employees and the community just taste better. Stewardship of the land has been a key principal in their winemaking. Willamette Valley Vineyards was the first winery in the world to use cork certified through the Rainforest Alliance to Forest Stewardship Council standards, has worked to achieve carbon neutrality, is currently investigating solar energy, and is certified sustainable through LIVE (Low Input Viticulture and Enology) and Salmon Safe, with select plantings certified organic by Oregon Tilth.
6:00 PM
Enjoy a dinner featuring a bounty of local, seasonal ingredients
8:00 PM
Return to The Grand Hotel
Monday, August 9, 2010
7:30-9:30 AM
Continental breakfast at the hotel conference center.
7:45 AM
Welcome by Peter Truitt, Co-founder of Truitt Bros., Inc. and host of the tour
8:00 AM
Keynote: The New Era in Marketing Sustainability: Bridging the Relevancy
and Communications Gap between Consumers and Food Service Companies
Michelle Barry, PhD., Senior Vice President, The Hartman Group
Michelle Barry, PhD., Senior Vice President, The Hartman Group
9:00 AM
Keynote: Greener Restaurants, Better Restaurants. Food Service Industry
Focuses on a More Sustainable Future
Chris Moyer, Manager of the CONSERVE Initiative, National Restaurant Assoc.
Chris Moyer, Manager of the CONSERVE Initiative, National Restaurant Assoc.
10:00 AM
Panel: Overcoming Obstacles to Sustainable Food Sourcing
Moderator: Deborah Kane, Vice President of Ecotrust’s Food & Farms Program
Panelists: Vaughn Lazar, President and Co-Founder, Pizza Fusion; Nancy Levandowski, Director of Campus Dining Services, Iowa State University; Michelle Ratcliffe, Farm to School Program Manager, Oregon Department of Agriculture
Moderator: Deborah Kane, Vice President of Ecotrust’s Food & Farms Program
Panelists: Vaughn Lazar, President and Co-Founder, Pizza Fusion; Nancy Levandowski, Director of Campus Dining Services, Iowa State University; Michelle Ratcliffe, Farm to School Program Manager, Oregon Department of Agriculture
11:00 AM
Make your way around the room and hear from experts hosting interactive
roundtable discussions about topics relevant to sustainable supply chain
management and marketing. Topics include:
- Life Cycle Assessments and Sustainable Foods, Hosted by Rita Schenck,
Executive Director, Institute for Environmental Research and
Education (IERE)
-
Building Your Tribe, hosted by Paul Barron, Publisher of Fast Casual
magazine
-
A Case Study in Sustainable Sourcing, hosted by Alison Dennis,
Sustainability Director for Burgerville Restaurants
- Importance of 3rd Party Certification, hosted by Scott Exo, Executive Director, Food Alliance
12:30 PM
Lunch, hosted by the Burgerville Nomad
1:30 PM
Journey afield to learn about environmentally responsible green bean farming and harvesting
3:00 PM
Tour Truitt Bros’ multi-location Food Alliance certified food processing
plants and Tru Culinary Center, the first food processing facilities in the
nation to earn Food Alliance certification.
plants and Tru Culinary Center, the first food processing facilities in the
nation to earn Food Alliance certification.
4:45 PM
Depart for The Allison, Oregon Wine Country’s premier resort destination
6:00 PM
Dinner at The Allison
8:00 PM
Return to The Grand Hotel
Tuesday, August 10, 2010
7:30-9:30 AM
Continental breakfast at the hotel conference center
7:45 AM
Greeting and Overview of the day
8:00 AM
Keynote: What’s Next in Sustainability? How culture is affecting and being
influence by the sustainability movement and where we could go in the future.
Andy Ford, Chief Insights Officer, Culture Waves
Andy Ford, Chief Insights Officer, Culture Waves
9:00 AM
Keynote: From Field to Fork: Revolutionaries Needed
Stuart Seale, MD, Co-author of “The Full Plate Diet”
Stuart Seale, MD, Co-author of “The Full Plate Diet”
10:00 AM
Panel: Food Safety, Critical to Sustainability
Panelists: Chris Koetke, Dean of Kendall College School of Culinary Arts; John Foster, Senior Manager of Quality, Food Safety & Organic Integrity, Earthbound Farms
Panelists: Chris Koetke, Dean of Kendall College School of Culinary Arts; John Foster, Senior Manager of Quality, Food Safety & Organic Integrity, Earthbound Farms
11:00 AM
Make your way around the room and hear from three experts hosting
interactive roundtable discussions about navigating a food system in flux and
food waste trends.
- Foodservice Waste Management Trends, hosted by Andrew Shakman, President & CEO of LeanPath
-
Introduction to FoodHub, an online directory and marketplace for food
buyers and sellers, hosted by FoodHub, Stacey Sobell
-
The Challenges and Opportunities of Food Waste Composting, hosted by
Brian May, Site Manager for Allied Waste’s Composting Center
- Honoring the Relationship from the Land to the Consumer, hosted by Rancher Dan Probert, Country Natural Beef
12:45 PM
Tour of Willamette University’s foodservice operation, followed by lunch,
hosted by Chris Linn, Director of Catering for Bon Appetite Management Co.
hosted by Chris Linn, Director of Catering for Bon Appetite Management Co.
2:00 PM
Journey afield to Corvallis, Ore., home to Stahlbush Island Farms, a leader
national leader in sustainable agriculture and food production. Learn about
Stahlbush Island Farm’s first-of-its-kind Biogas Plant, which produces
electricity from fruit and vegetable byproduct. The power plant provides
enough electricity for approximately 1,100 homes, nearly twice what the
farm and food processing plant uses in a year.
national leader in sustainable agriculture and food production. Learn about
Stahlbush Island Farm’s first-of-its-kind Biogas Plant, which produces
electricity from fruit and vegetable byproduct. The power plant provides
enough electricity for approximately 1,100 homes, nearly twice what the
farm and food processing plant uses in a year.
5:00 PM
Tour and dine at an organic farm, Gathering Together in Philomath, Oregon.
8:00 PM
Return to The Grand Hotel
