"Human health cannot be maintained apart from eating healthy, nutritious food... which in itself cannot be achieved apart from maintaining healthy soil, clean water and healthy plants & animals."
Fred Kirschenmann Leopold
Center for Sustainable Agriculture
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"Sustainable food is food grown or raised by local small to
mid-sized farmers and producers who commit to the vitality of the earth, their
livestock and their workers. It is prepared in ways that
maintain and respect purity, freshness and flavor. Therefore sustainable food promotes economic,
environmental, nutritional and social well being."
John Turenne Sustainable Food Systems LLC
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Forward to a Friend or Colleague
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The Sustainable Food Journey
Welcome to the first issue of The
Sustainable Food Journey. Having had the good fortune to meet so many
colleagues and clients out there who are both informed, and at the same time
hungry for new information, we've come to the conclusion that we should provide
you with a venue for both. Our goal of this newsletter is to provide you with ideas and
direction so that we become more enlightened, better equipped and champions in
the journey for a better tomorrow.
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Sustainability is a Journey
We believe that sustainability is a journey in which everyone from individuals to organizations can participate, regardless of where they are or what funding they have to work with. Sustainability, environmentalism, and the local food movement are not fads that will disappear with time. Our global society is at the precipice where action is necessary to reduce our environmental impact by practicing sustainable principles.
At Sustainable Food Systems, we've come to believe that sustainability does not happen overnight; it is not a switch to flip. Purchasing local foods is the most influential area to positively affect the environment, and can be incorporated into any organization regardless of budget, geographic locale, physical and fiscal structure, staff levels and competencies, and administrative support.
There is no right or wrong "sustainability." There are only better sustainable practices and actions.
Environmentalism is not a financial threat to the bottom line. There need be no conflict or compromise between commercial profits, environmental health and well-being of community.
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Sustainability Tip
Do just ONE
thing more! Everyone is doing something
to become more cognoscente of the impact of their choices. So no matter whatever you're currently doing,
do one thing more.
Both at home and at work take an audit of your inventory stock and make note of
everything that contains ingredients that are considered unhealthy - trans
fats, high fructose corn syrup, MSG, BHT, BHA (preservatives), artificial
growth hormones, etc. - and make a plan to work with your supplier to offer
alternatives.
Learn more about creating a healthier menu and other valuable resources on our web site.
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What our Clients Are Saying
"Working with
Sustainable Food Systems not only meant more delicious and conscientious
choices for our dining service program, it also proved that a focus on simple and
sustainable food could save us money."
Sharon
Lauer - Head The Unquowa School
The Unquowa School, founded in 1917, is the oldest continuous
nonprofit co-ed independent school in Fairfield County.
The Unquowa School Food Service Vision: "To provide a nutritionally balanced, good
tasting, environmentally and fiscally responsible menu that utilizes local,
sustainably produced and quality ingredients."
Read the full case study and other valuable resources on our web site.
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In The News
Read about what John Turenne and the team at Sustainable Food Systems are up to, including: Important news articles that might interest you:
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Our Menu of Services
Sustainable Food Systems offers consulting
services that return simplicity and quality to your food service program with
better control over your ingredients, menus, recipes and costs.
Your food service
can become healthier for the community you serve, the environment you live
in, and your financial bottom line. We offer a three-fold service: -
Identification
and Planning. We identify opportunities
for implementing simple, sustainable changes based on your food system, needs
and clientele to create a realistic action plan.
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Implementation.
We implement the agreed upon action plan through education, recipe and menu
development, staff support, and linkages with local food producers.
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Assessment and
Support. We periodically assess
the impact of changes through consumer feedback, community impact, and
financial performance. We then recommend ways to enhance your action plan to ensure continued sustainable growth.
Contact us to learn more about how we can help you on your journey.
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John's Upcoming Presentations
March 20-22 2009 San Diego, CA "4th
Annual International Good to Best Food Service Conference"
April 15, 2009 "Sustainable
Dining" - Academic Impressions Webinar
June 23, 2009 "Sustainable Dining" - NAIS (National Association Webinar of Independent Schools)
June 30, 2009 "Sustainability
and Going Green in Health Care Newark, NJ Food Service" - The
University Of Medicine &
Dentistry Of NJ
Sept 29, 2009 "Shades of Green...and How to Deepen Your SF, CA Commitment to Sustainability" - Society
for
Food Service Management National Meeting
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Thank you for your continued support. We value your feedback on our offerings!
We are hopeful that you enjoyed our first e-newsletter and would like to share with your friends and colleagues.
Six Seasons
We all know that the calendar tells us that
there are four seasons in the year. However, our environment often dictates
that differently when it comes to growing food. In the
northern climes of the US, we actually find that there are six
seasons when it comes to growing and eating food. Therefore, we
will follow this reality and produce six issues of the Sustainable
Food Journey annually.
John Turenne President Sustainable Food Systems, LLC
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Sustainable Food Systems offers a unique consulting and technical assistance service that partners with institutions and organizations interested in incorporating planet healthy practices into their food programs. Utilizing sustainability practices in food production and preparation strengthens our local communities and economies and the larger world around us. Let us help you deliver food better. _____________________________________________________
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