Student becomes the teacher

Eat’n Park's Jamie Moore leads presenters at Farming for the Future conference.

Next week, when more than 2,000 farmers, food processors, students, environmentalists business people and chefs gather at Penn State University for the 21st annual Farming for the Future conference, one of the presenters will be one of our industry’s most ardent supporters of sustainability.

Jamie Moore, the director of sustainability for the Eat’n Park Hospitality Group, based in Pittsburgh, will lead a team of chefs who will present on various topics associated with sustainability and the foodservice industry. Contract management firms Parkhurst Dining Services and Cura Hospitality are part of the Eat’n Park family.

In pre-conference seminars Jan, 31 and Feb. 1, Moore will instruct a class on how to read and understand new food labels, as well as a session on the differences between raw, pasteurized and ultra-pasteurized milk. Mike Passanita, executive sous chef at St. Francis University in Loretto, Pa., will talk about partnering and building relationships with local farmers. Mike Galterio, Eat’n Park’s food code specialist, will explain how to create HACCP guidelines when using home- or locally grown products. The conference itself takes place Feb. 1-4.

Moore is a member of the board of directors of the Pennsylvania Association for Sustainable Agriculture, the organization that stages the conference. Last year, Moore conducted some training sessions for Parkhurst chefs in conjunction with the conference, and the buzz surrounding the sessions was such that PASA decided to expand Moore’s influence and open the sessions to more attendees.

Moore has been a passionate student of sustainability and the local movement, and his efforts have influenced much of what Eat’n Park does in its own restaurants, in addition to the efforts made by Parkhurst and Cura. Now, he is sharing the knowledge he’s gained with others. Later this week, in a web-only article, I will share with readers Moore’s philosophy and why this conference is so important.

Keywords: 
sustainability

More From FoodService Director

Industry News & Opinion

An agreement between Northwestern University’s new foodservice vendor and the union that represents many of the school’s service workers has put to rest some staff concerns over its upcoming vendor switch, reports The Daily Northwestern .

Unite Here Local 1 said that it met with representatives of Compass Group North America, which assumes control of the Evanston, Ill., school’s foodservice this fall, and reached a deal to ensure that staff who previously worked under Sodexo and Aramark would have job security with Compass. In addition, the agreement continues many benefits that...

Ideas and Innovation
scratch card

Two days a week, we do scratch card purchases of $6 or more to get a free item on the next visit. Patients and staff look forward to the Monday and Friday scratch card days. It increases sales on slow days as well as guest satisfaction.

Ideas and Innovation
ramen noodles

The Arkansas Heart Hospital in Little Rock has unveiled a new, full-time food truck called Food from the Heart. It’s the first hospital-owned and operated food truck in the nation, according to KATV .

The truck, which will offer a limited menu that includes Chef Coby Smith ’s popular ramen, served its first meal on May 2 and will roll out service throughout the area beginning next month, the report said.

In addition, it will have pop-up locations, allowing the hospital to extend its reach to communities outside metro Little Rock. The truck can also be used in emergency...

Industry News & Opinion

In a bid to boost sustainability, Dartmouth Dining Services recently replaced its paper straws with red-and-white paper versions that are biodegradable, The Dartmouth reports .

The move is “a small step but a very important one,” Associate Director of Dining Services Don Reed told The Dartmouth.

While paper straws are slightly more expensive for the department than plastic ones, the difference is slight enough to justify, Reed says.

Not all students at the Hanover, N.H., school are on board with the change, however, and some are reportedly hoarding straws from...

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code