Reducing CO2 in Food Establishments is a panel event hosted by SF Environment's Green Business Program. During this event, we will cover best practices for greening food establishments and the environmental and cost benefits of operational efficiencies, zero waste management, plant-friendly menus, and carbon offsets. Three industry experts will be joining us to share their knowledge on the topic, including:
Anthony Myint - Executive Chef and Co-owner of The Perennial, Co-founder of the ZeroFoodprint Program
Kari Hamerschlag - Deputy Director of Food and Agriculture at Friends of the Earth
Steven Chiv - Commercial Zero Waste Specialist at SF Environment
This event is free and open to all food establishment owners and employees located in San Francisco. Please share this event with your networks using the EventBrite link. Light refreshments and drinks will be served.
Homage, our venue for the event, is a restaurant that is dedicated to local sourcing of ingredients. It is also working on becoming an Green Business through the SF Green Business Program.
Find more information on the Green Business Program by visiting SFGreenBusiness.org.
show less
Anthony Myint - Executive Chef and Co-owner of The Perennial, Co-founder of the ZeroFoodprint Program
Kari Hamerschlag - Deputy Director of Food and Agriculture at Friends of the Earth
Steven Chiv - Commercial Zero Waste Specialist at SF Environment
This event is free and open to all food establishment owners and employees located in San Francisco. Please share this event with your networks using the EventBrite link. Light refreshments and drinks will be served.
Homage, our venue for the event, is a restaurant that is dedicated to local sourcing of ingredients. It is also working on becoming an Green Business through the SF Green Business Program.
Find more information on the Green Business Program by visiting SFGreenBusiness.org.
Reducing CO2 in Food Establishments is a panel event hosted by SF Environment's Green Business Program. During this event, we will cover best practices for greening food establishments and the environmental and cost benefits of operational efficiencies, zero waste management, plant-friendly menus, and carbon offsets. Three industry experts will be joining us to share their knowledge on the topic, including:
Anthony Myint - Executive Chef and Co-owner of The Perennial, Co-founder of the ZeroFoodprint Program
Kari Hamerschlag - Deputy Director of Food and Agriculture at Friends of the Earth
Steven Chiv - Commercial Zero Waste Specialist at SF Environment
This event is free and open to all food establishment owners and employees located in San Francisco. Please share this event with your networks using the EventBrite link. Light refreshments and drinks will be served.
Homage, our venue for the event, is a restaurant that is dedicated to local sourcing of ingredients. It is also working on becoming an Green Business through the SF Green Business Program.
Find more information on the Green Business Program by visiting SFGreenBusiness.org.
read more
Anthony Myint - Executive Chef and Co-owner of The Perennial, Co-founder of the ZeroFoodprint Program
Kari Hamerschlag - Deputy Director of Food and Agriculture at Friends of the Earth
Steven Chiv - Commercial Zero Waste Specialist at SF Environment
This event is free and open to all food establishment owners and employees located in San Francisco. Please share this event with your networks using the EventBrite link. Light refreshments and drinks will be served.
Homage, our venue for the event, is a restaurant that is dedicated to local sourcing of ingredients. It is also working on becoming an Green Business through the SF Green Business Program.
Find more information on the Green Business Program by visiting SFGreenBusiness.org.
show less
Date/Times:
88 Hardie Place, San Francisco, CA 94108
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