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

Compass has partnered with Jose Andres ’ ThinkFoodGroup, allowing the chef and foodservice vendor to collaborate at such venues as stadiums and college campuses.

“With this partnership, we have the opportunity to tell stories and connect with people through food on an entirely new level,” Andres said in a release.

The three-year team-up comes shortly after Andres opened a ThinkFoodLab pop-up in Washington, D.C., which will serve as a recipe R&D space for his restaurant group.

ThinkFoodGroup was this year named a Power 20 multiconcept operator by Restaurant...

Ideas and Innovation
ticket stubs

Every week, our cooks pick an experimental kitchen project to expand their skills, culminating in a Friday contest where they cook a new dish that puts them out of their comfort zone. The winner of the weekly contest is awarded points and prizes. The cook with the most points at the end of the year receives a free ticket to an annual team gathering in Maine, where staffers bond and gain inspiration from coastal menus.

Managing Your Business
shaking hands graphic

Anyone who has moseyed down the self-help section of the local bookstore, probably has picked up on the mantra that positive relationships are built on trust. Employer-employee bonds are no different, according to research published in the January-February issue of Harvard Business Review. The study reports that employees at high-trust companies experience 74% less stress, 106% more energy at work, 50% higher productivity, 13% fewer sick days and 76% more engagement. Here’s how operators can start putting those numbers on the board.

Putting in the effort

At the University of...

Ideas and Innovation
bowling ball pins

We patterned our chef culinary competition after the one pioneered by the University of Massachusetts. This year, 11 teams of college chefs registered. Each team gets the same market basket and has two hours to prepare three dishes. The starting times have to be staggered and nobody wants the 6 a.m. slot, so instead of randomly assigning times, this year we took the teams bowling and used their scores to determine starting times. The two teams with the highest combined bowling score got to pick their time slot first. Going bowling built camaraderie and team spirit before the teams even got...

FSD Resources