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Steps to a Healthier and More sustainable Kitchen Operation

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Steps to a Healthier and More sustainable Kitchen Operation

  • Wednesday, May 10, 2017
  • 6:00 PM - 8:00 PM
  • Natural Gourmet Institute - 48 West 21st Street, 2nd Floor, New York, NY 10010
  • 30

Registration

  • non-member pricing includes 2015-2016 membership dues (must be an AND member to be eligible for GNYDA membership)
  • Non-member pricing includes 2015-2016 student membership dues (must be an AND student member to be eligible for GNYDA student membership)
    Must bring a student ID
  • No CPEUs will be available for this attendance

Please choose registration type according to your membership status
Registration is closed

Join SPE Certified's Culinary Nutritionists Andrea Canada and Allison Aaron for a discussion of practical ways your food service operation can be more sustainable.  Here's what you'll learn:

  • What to ask vendors to better identify sustainable products
  • Recommendations to minimize food waste and reduce food costs
  • Methods to boost flavor and nutritional value with recipe demo

GNYDA members are eligible for 15% discount off NGI public classes and Friday Night Dinners.

Refreshments will be served.


Please LOGIN to register for the event
If you do not have an account with GNYDA.org,
JOIN US as a GNYDA Member, GNYDA Student Member, Retired Member, Non-Member, or Non-Member Student