CU Boulder Campus Dining Services is committed to operating healthy and sustainable dining operations. That’s why they’ve partnered with The Humane Society of the United States to put on a Forward Food event Oct. 4, right here on campus.
If you're interested in learning more about sustainable cooking practices or the professional food service industry, make sure you save the date.
The event will begin with breakfast and networking at 9:30 a.m. and conclude at 3:30 p.m. after a day full of speakers, cooking demonstrations and, of course, delicious food. Not only will you get a free (and healthy) breakfast and lunch, but you will get to hear some of the foremost experts on sustainable food practices speak.
One group of speakers will discuss how we can meet the growing demand for plant-based foods in a sustainable way. Those speakers include Sara Brito, the co-founder and president at Good Food Media Network; Sandy Holmes, a clinical dietitian at Aspen Valley Hospital; Mark Reinfield, a chef at Vegan Fusion; and panelists Sara Brito, Chef Daniel Asher, Chef Mark Reinfeld and Chef Ron Picarski.
The other group will focus on how we can better promote healthy food options to others. Those speakers include Ann Cooper, director of Food Services at Boulder Valley School District; Karla Dumas, an RDN who works as the nutrition senior manager for Forward Food; Russell Saunkeah, executive chef and associate director of CUlinary Services at the Colorado Springs campus; and Chef Daniel Asher, executive chef and co-owner of River and Woods.
Forward Food isn’t just important for those looking to run a business—it’s important for everyone. By working to make food practices more sustainable, we are preventing obesity, cancer, diabetes, strokes and heart disease. We’re reducing greenhouse gas emissions and conserving our water. We’re taking the time to invest not just in ourselves, but in our future.
If you are interested in attending, please visit the Food Forward registration page.