We’ve probably all been at the food-related event where a lot of good leftover food got scraped into the compost (or worse yet, the garbage) at the end of the day, or the sustainability conference with the huge carbon footprint for attendees’ travel. The logistics of hosting events can make it hard to be “greener,” but we’re collectively getting better at this all the time. Here’s a recent example of what can be done, appropriately enough from an organization (Farm to Institution New England, or FINE) whose focus is on strengthening the links between institutional eating and regional food system sustainability. Their next horizon for improvement includes kegs, not cans, at receptions that include local beers!
- Boston Local Food Festival this Sunday
- Leah Penniman speaking at Friedman School, livestreamed in Medford